Did you know today is 'National Soup Swap Day'? It's similar to a Cookie Exchange, but instead of exchanging cookies, everyone exchanges soup. What a fabulous idea during the colder months. The article I read about a soup swap suggested 6 to 8 participants, exchanging 1 quart each of soup. You could make a night of it bringing an extra quart to share together during a girl's night with dinner. Sounds fun to me!!!
However you decide to make and share my "Cream of Potato Soup", I hope you will love it as much as we all do. Let me know what you think if you do try it.
Cream of Potato Soup
- 6 cups frozen hash brown potatoes
- 1/2 cup sliced carrots
- 6 slices bacon
- 1 cup chopped celery
- 1 chopped onion
- 1-1/2 teaspoon salt
- 1 teaspoon pepper
- 2 cups milk
- 2 cups light cream or half and half
- shredded cheddar cheese (optional)
- parsley sprigs (optional)
Place the frozen hash browns and fresh carrots (cut in bite sized pieces) in a stock pot. Then add just enough water to barely cover them. Boil until tender. Don't drain.
Sautee bacon until crisp, drain and crumble.
Sautee onion and celery in 2 Tablespoons bacon fat or butter. Combine all remaining ingredients, except cheese and parsley, and simmer for 30 minutes. (Do not boil)
Garnish with cheese and parsley, if desired.
Note: If desired, you may combine all ingredients in a crock pot without any pre cooking and cook on low all day. However, you will still want to cook the bacon separately or choose bacon bits.
