What’s Cookin’ in the Country

We are huge fans of homemade soups for winter supper meals. What could be better on these frigid cold days than having a steaming bowl of soup after being out in below freezing temps?

Last weekend I made a Baked Potato Soup that is so hearty and delicious. This great recipe came from Cooking Light, but you’d never know it. It’s as rich and scrumptious as any baked potato soup from a restaurant!

To accompany the soup, I made Super Sloppy Joes; an award winning recipe from Taste of Home. They are full of good things and could stand alone, however these were great together! I love having a batch of this Sloppy Joe mixture in the freezer. It makes a great quick lunch. I toast the hamburger buns a little so they’ll be warm and crispy on the inside. Mmmm. I spray the buns with cooking spray and toast them in a skillet just until lightly browned.

Here are the recipes. I know you’ll want to try them during this cold snap most of the country is experiencing.

Baked Potato Soup

4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour Note – I reduce this to 1/3 Cup!
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled


Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

Super Sloppy Joes
2 pounds ground beef
 1/2 cup chopped onion
 2 celery ribs with leaves, chopped
 1/4 cup chopped green pepper
 1-2/3 cups canned crushed tomatoes
 1/4 cup ketchup
 2 tablespoons brown sugar
 1 tablespoon white vinegar
 1 tablespoon Worcestershire sauce
 1 tablespoon steak sauce
 1/2 teaspoon garlic salt
 1/4 teaspoon ground mustard
 1/4 teaspoon paprika

 8 to 10 hamburger buns, split

In a Dutch oven over medium heat, cook the beef, onion, celery and green pepper until meat is no longer pink and the vegetables are tender; drain.
Stir in the next nine ingredients. Simmer, uncovered, for 35-40 minutes or until heated through, stirring occasionally. Spoon about 1/2 cup meat mixture onto each bun. Yield: 10 servings.

Have you tried any new soups this winter? I seriously hope you’ll make this soup and sandwich!

From my country kitchen,

2 thoughts on “What’s Cookin’ in the Country

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