Fall is in full swing & I am so very much enjoying all the autumn crafts & recipes out there in blog land. Fall at our house means a return of some of our favourite warm meals. This one is my son, Parker's, favourite. There's no prodding to "eat your vegetables" when I make this!
|Potato Soup & Cheddar Biscuits|
makes about 5 cups (I usually make a double batch so we have left overs)
3 Tbsp. Butter or margarine
1 Large Onion, chopped
1/2 cup Thinly sliced carrot
1/2 cup sliced celery
1 garlic clove, minced
4 cups diced potatoes
2 cups frozen corn
2 cups chicken stock
1 1/2 tsp. salt
1/4 tsp pepper
1 tsp. parsley flakes
2 cups milk
Put first 5 ingredients into your soup pot. Saute veggies until onion is soft & clear.
Add next 6 ingredients. Bring to a boil. Cover & simmer slowly until veggies are cooked. Stir occasionally.
Stir in milk. Heat without boiling. This only takes about a minute because the soup is already very hot.
Serve with Cheddar Biscuits. Refrigerated leftovers are good for up to a week.
makes 1 dozen
2 cups flour
2 Tbsp. sugar
4 tsp. baking powder
3/4 tsp. salt
1 cup shredded cheddar cheese
3/4 cup milk
1/3 cup oil (I use canola)
Preheat oven to 425*.
In a large bowl, combine dry ingredients & cheese. Stir in milk & oil just until moistened. Don't over mix. If you're careful, you can do this in a stand mixer, but it's also easy by hand.
Using a heaping tablespoon, roll batter into 12 balls. Place on an ungreased cookie sheet. Bake at 425* for 15 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Note: I've also made these without the cheese because I didn't have any on hand. They were tasty too!
Thanks for stopping by today. I love all my friends & followers.
Tomorrow I will be sharing some of my favourite finds from Pinterest.
Enjoy your day!