Druid's Potato & Leek Soup

It's Autumn, and it's time to start thinking about warm, savory soups to keep us heated and going during the chilly months. So here is my recipe for a delicious simple soup that your family will crave after the first taste.

6-8 Red Potatoes
2 Leeks
1 Shallot, or 1 Cup Yellow Onion
2 10.4oz Cans of Cream of Celery Soup
1 10.4oz Can of Cream of Broccoli Soup
2 Cups of Chicken Broth
2 Cups of Chopped Bacon
1/2 Cup Butter
1/4 Cup Thyme
2 TBSP Black Pepper

1: Sauté the shallot (or onion), and leeks together in a skillet until lightly wilted and starting to brown. (I use the same pan I cook the bacon in, so I can use the grease, and it's already hot)

2: Cut the potatoes into 1/2 inch thick cubes the best you can. I realize potatoes are roundish and not square, so just do what you can with what nature gives you.

3: Combine all the ingredients in a crock pot or other similar slow cooker, stirring everything together until mixed thoroughly. Set the temperature controls to low, and allow to cook for 7-8 hours.

4: Serve with a light side salad and enjoy!

This is a dish that you can literally prepare in the morning, and it will be ready to eat when you come home from work or school. Yes, some of you will cry foul over my use of condensed soup in the recipe, saying I am cheating, but this recipe is for the everyday cook. For the person that works 8-10 hours a day, and doesn't have time or the energy to whip it all together from scratch.

I will be posting a recipe eventually for bread bowls to serve this soup in, just keep in mind, I do not like sourdough. So if you want a sourdough bread bowl, you will have to find or make one yourself. I know, it's kind of a mean attitude to have, but when I post the recipe for bread bowls, it will either be garlic rosemary bread, or some kind of pop-over puff.

~Bon Appétit~

Crock-Pot 6 1/2-Qt. Touchscreen Slow Cooker (Google Affiliate Ad)

Creamy Tater Tot Casserole

This is a very easy, filling dish you can make, and is perfect for those colder nights that are coming. It takes only minimal effort to create, and is very delicious. You will need a deep 9x13 cake pan, an oven, and a appetite for savory, yummy food.

Frozen Tater Tots
Frozen Peas or Corn
1lb of Lean Ground Beef
1/2lb of Bacon
1 10.4oz Can Cambell's Cheddar Cheese Soup
1 10.4oz Can Cream of Mushroom Soup
1 Cup of Finely Chopped Yellow Onion
1/4 Cup of Finely Diced Garlic
2 TBSP Worcestershire Sauce
Ground Black Pepper
French's French Fried Onions

1: Brown the bacon and ground beef in a skillet with the onion and garlic, drain most of the grease away. Mix together the soups and your chosen (if any) frozen veggies in a separate dish and set aside.

2: Spray your 9x13 baking dish with non-stick cooking spray if needed. Place a single layer of tater tots on the bottom of the pan, cover with a little of the combined soups, then place the meat mixture into the dish in an even layer. Top with remaining soup mixture and another layer of tater tots.

3: Sprinkle the top of the casserole with a light dusting of ground black pepper, and drizzle with worcestershire sauce. Place dish in a 400 degree oven for 30-40 minutes, until top later of tater tots is brown and crispy, but not overcooked.

4: Pull cooked casserole from the oven, and crumble french fried onions over the dish. Allow to sit for 5-10 minutes, then serve and enjoy.

There really isn't much more to it than this. It's a very simple, delicious, easy to enjoy dish that the entire family will love. Take this recipe, use it, make it your own by adding things to it, or doing things differently. I have seen recipes out there calling for tomato-based sauces instead of soups, and you are more than welcome to find them and try them. Let me know how they turn out!

~Bon Appétit~

Pyrex 4-Qt. Oblong Baking Dish (Google Affiliate Ad)

Slow Cooker Chicken with Stuffing

This recipe was given to me by a very dear friend last year, and it quickly became one of my favorites. I've modified it a couple times to suit my taste, so I will share my version of the recipe, and I will also share the original.

Original Version:

4-6 Boneless, Skinless Chicken Breasts
2 cans of Cambell's Cream of Mushroom Soup
1 soup can of water
ground sage
1 package of Pepperidge Farm Granulated Herbal Stuffing
1 Cup of butter

My Version:

4-6 Boneless, Skinless, Chicken Thighs
1 can of Cream of Chicken Soup
1 can of Cream of Broccoli Soup
1 soup can of water
ground thyme
ground sage
black pepper
1 package of Stove Top Cornbread Stuffing Mix
1 Cup of Butter

1: Mix, but do not heat soup and water together. If using my version, mix in 1 teaspoon of black pepper as well. Set aside. Lightly dust each piece of chicken with sage (and thyme in my version).

2: Spray the inside of your Crock Pot, or whatever brand of slow cooker you are using, with non-stick cooking spray. I prefer to use butter flavored spray, to add a little extra flavor to the finished product. Set cooking temperature to high.

3: Starting with the soup mixture, create layers of soup and chicken until you are out of both.

4: Fill slow cooker to the top with the stuffing mix. Drizzle melted butter over top and cover the dish.

5: Allow to cook for 4-5 hours, without mixing or stirring. Once it is done cooking, shut off slow cooker and serve immediately.

I like to make a side of steamed white rice or mashed potatoes to serve this on top of. I make this at least once or twice a month, is how much I love this simple dish. It allows me to toss it together and forget about it, which is the glory of cooking with a slow cooker.

~Bon Appétit~

Crock-Pot 6-Qt. Cook And Carry Slow Cooker With Little Dipper (Google Affiliate Ad)