I do not like to waste....
So I am forced to come up with a solution to use this gallon of milk, QUICKLY.
I chose Baked Potato Soup.
This recipe, once again, comes from the Better Baker cookbook. Her blog button is over there
<------at the left of your screen.
I am on a mission to try every single recipe in her cookbook. Instead of "Julie and Julia"...it is "Angie and Marsha"
And a little birdie told me that January is soup month. I wonder who that little birdie could be? I do believe the little birdie owns her own cookbook.
Just a couple days ago I stepped out on my front porch.
Do you pay attention to your surroundings? Do you really look at the beauty around you?
Even though I live in a small farming village, with no excitement, quiet all the time, and everyone knows everyone, there is still eye catching moments that leave me in awe. Or maybe I should say spiritual moments?
The sun was shining through the clouds in a straight line catching the top of the tree, and directly hitting the water tower.
I not only used russet baked potatoes, but I also used baked sweet potatoes. I don't know about you, but I am fussy when it comes to baked potatoes. I prefer mine baked in the oven over microwaved. Yes, I will wait an hour, hour and a half, two hours, or however long it takes for the potatoes to bake. My mother blessed me with patience; or maybe my preferences are stubborn?
I was not only facing a whole gallon of expired milk, but I was also facing a dilemma on how I was going to get my black-eyed peas (symbolize good luck and prosperity) ingested.
It worked until we sat down to dinner.
"Why do you have to put beans in everything?"
When I explained the purpose and the meaning, my family was okay with it. They ate it!!
So the black-eyed peas are an option in this recipe.
3 large baking potatoes, baked
2 medium sweet potatoes, baked
2/3 c. butter
1 stalk celery, chopped
2 cloves garlic, minced
1/2 c. onion, chopped
2/3 c. all-purpose flour
4 c. milk
2 c. chicken broth
1 c. sour cream
1 c. frozen corn
1 - 15 oz. can black-eyed peas (opt)
shredded cheddar cheese
Bake potatoes at 350 degrees F. for 65 - 70 minutes or until tender; cool completely. Dice the russet baked potatoes with skins on, peel and dice the baked sweet potatoes. In a large saucepan (I used the same dutch oven I am placing the soup in), melt butter. Saute celery, onion, and garlic until crisp tender. Add the flour and stir until smooth. Gradually add milk and chicken broth (I mixed them together), using a whisk. Bring to a boil; cook and stir for 2 minutes or until thick. Remove from heat; whisk in sour cream. Add potatoes, frozen corn, and black-eyed peas. I heated the soup again on medium heat until everything was heated through, stirring frequently. Top each serving with bacon crumbles and shredded cheddar cheese. Salt and pepper to taste can be added to the flour or individual bowls.
Good Luck~Happy Eating~Enjoy
"My heart shall rejoice in thy salvation." Ps. 13:5