We are between Christmas and New Year’s, the skies are cloudy, storms are coming this afternoon. A perfect day for potato soup and cornbread. I crochet a quick easy scrunchie, and Maizie and I go for a walk between rain showers.
Products I’m using: Lodge Dutch Oven, Better Kitchen Helper Immersion Blender, Susan Bates 4mm crochet hook, I Love This Yarn by Hobby Lobby.
Soup:
2 russet potatoes peeled and diced, add to Dutch Oven with 2 Tbs butter
1 14.5 oz can Swanson chicken broth
2 cups water
Simmer until potatoes are soft, blend with Immersion Blender
Add:
4 sliced baby carrots
1small broccoli crown diced
1 rib celery, diced
1/2 onion, diced
1 peeled, diced potato
1/2 cup diced ham
Salt to taste
Simmer 40 minutes on medium heat, stirring often
Turn off burner, add 2 oz cream cheese and 1 clove garlic diced
Cover and let stand while cornbread cooks, stirring occasionally to melt cheese.
Southern Cornbread
1/2 cup self-rising cornmeal
1/2 cup self-rising flour
1 egg
1/4 cup cooking oil
1 cup buttermilk
Heat oven to 400 degrees, place 8” iron skillet, with a little oil, in oven to heat
Mix all ingredients until a smooth batter. Pour into hot skillet and bake until golden brown, about 30 minutes.
Take out of oven, turn out onto paper towel. Serve the hot soup with the hot cornbread for a cloudy day comfort meal.
Scrunchie is 2 rows single crochet over a purchased ponytail holder.
Use a Bates 4 mm crochet hook with 3 wt acrylic yarn.
On Tuesday, I’ll be cooking black eye peas and ham and cabbage for New Year’s Day. Come back for another visit.
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