Loaded Potato Soup

You will love this unique potato soup. It's easy to make because the potatoes can be cooked, chilled, and then cubed the day before. It's very cream and filling and the fat free half and half adds a little sweetness so I don't suggest you substitute it.

5 or 6 medium potatoes

2 stalks celery

1 medium onion

1 tsp celery seed

5 Tbsp butter

5 Tbsp flour

2 c whole milk

2 c half and half

1 qt fat free half and half

3 tsp bouillon or chicken base

1 1/2 tsp salt

1/4 tsp black pepper

1 Tbsp (scant) Franks hot sauce, or hot sauce of choice

1/2 tsp dried basil

LOADED TOPPINGS

Green onions chopped

Shredded sharp cheddar cheese

Bacon bits

Bake the potatoes in your oven or microwave then let cool. Peel and dice the potatoes. This can be done a day ahead.

Chop celery and onion in a food processor or chopper until finely chopped. Melt butter in a large pot. Add the chopped celery and onion and celery seed and cook on medium for about 4-5 minutes.

Add the flour to the celery onion mixture and make a roux. Add the milk, half and half and fat free half and half and slowly bring to a boil until thickened.

Add the bouillon, salt, pepper, hot sauce and basil and stir well. Add potatoes until heated but don't let it boil. Serve with loaded toppings of shredded sharp cheddar cheese, bacon bits and chopped green onions.

Goldie’s Irish Soda Bread

My favorite recipe for soda bread. Be sure to see my note below about baking. Sometimes mistakes can turn out to be for the good.

2 1/2 cups flour

1/2 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup unsalted butter

1 cup raisins

1 tablespoon caraway seed

1 large egg

1 1/4 cups buttermilk

1/4 cup sour cream

Set oven to 300° (see note below). Butter a 9-inch round cake pan. Sift together the dry ingredients. Using a food processor with the steel blade or a pastry cutter, cut the butter into the flour mixture until it resembles small peas.

Blend in the raisins and caraway seeds. Beat the egg, buttermilk, and sour cream together until blended. Stir the egg mixture into the dry mixture just until blended.

Transfer the batter to the pan and bake for about 50 to 55 minutes, until a toothpick inserted in the center comes out clean.

CeCe’s Note:

I mistakenly baked this at 300º for the first 45 or 50 minutes. When it wasn’t getting done I realized the oven was not set at 350º as the recipe stated. All I can say is it was one good mistake . . . might have even helped it stay moister . . . who knows? It turned out fantastic!