Let’s get shakin!!!
Well, here we are y’all, summers dying down and the shorter cooler days and crisp cool nights are finally starting. Here in the south, I’m seeing trucks headed to the woods, the last hay being brought in from the fields, fall decor going up on front porches, and finally less mosquitos. This is one of my favorite times of year, I call it one pot season. This couldn’t be truer when it comes to southern cooking and the simplicity and goodness that can come from a meal in basically one pot (or crockpot). It’s about warming the body and soul and recipes like the one below does just that. It’s as easy as it is rich in flavor and its inexpensive to make which certainly doesn’t hurt nowadays.
Mary Beth’s Potato Soup
- 2-3 lbs. of Russet or red potatoes cut into 1/4’s
- 1 Pint of half and half
- 2 cans of chicken broth
- 2 tablespoons of minced garlic
- 1 tablespoon Benwood’s Surely Southern Seasoning
- Salt and pepper to taste
- 1 small to med yellow onion chopped
- 1/4th of a cup of real bacon bits (or cooked and chopped bacon)
- 1 beef bouillon cube
Combine all ingredients in crock pot and set on low and forget it for 6-8 hours or you can get this treat ready in about 3-4 hours on high. You can also use you’re insta-pot just adjust times accordingly. I like to lightly mash the potato chunks before serving for a little creamier soup. But you make it the way you like it.
Until next week, I’m Chef Hunter Lee
Remember, “treat your kitchen, treat yourself”
Benwood’s, Uniquely Southern, Surely the Best