My husband and I both grew up having the traditional Sunday dinners with our families. In my home, my father usually prepared the Sunday dinner…and they were not nearly as elaborate as the Sunday dinners Matthew’s family had. His mother prepared the meals (for far more people than my family) complete with beautiful place settings and finished off with a delicious dessert. Matthew and I started sharing family dinners when I was 14 and he was 16 years old. Although there were many differences in our Sunday family dinners, one thing was for certain- we both have fond memories from these dinners. Full of laughter, talking, joking, praying, trying new dishes and enjoying the many repeated favorites. This is something we have decided to do in our family. A tradition. Sunday dinner.

This Sunday, I tried a new recipe for Creamy Potato Soup. One of my favorite kitchen tools is my crock pot…so naturally this soup is made in one. Here is the original recipe that inspired what I made for dinner (I almost always modify the ingredients):

Ingredients:

• 5 green onions chopped
• 5 large red potatoes cubed
• 1/2 cup chopped carrots
• 1 stalk celery chopped
• 1 can Cream of Celery soup
• 1 can chicken broth
• 1 can evaporated milk (I used non fat)
• 1 1/2 cups hot water
• 1 cup shredded cheese (I used mixed cheeses)
• 1 bay leaf
• 1/2 tsp minced garlic
• salt, pepper, onion powder
• 6 pieces of cooked bacon chopped (I used turkey bacon)

Pour Cream of Celery soup, chicken broth, evaporated milk, and hot water into crock pot. Whisk together well. Add all veggies and seasonings ( including bay leaf). Stir. Set crock pot to low and cook for 5-7 hours.

Once veggies are soft, pull out bay leaf and blend 4 cups of the soup until smooth. You can use a blender, food processor, or a immersion blender (I poured the 4 cups into a mixing bowl and used the immersion blender until smooth). Add blended soup back to the rest left in the crock pot. Add the cheese to the soup and stir. Serve in a bowl and top with shredded cheese, chopped bacon, and bread for dipping (we had Asiago Cheese Bread).

I am always nervous when trying out a new recipe. You see, my husband is a cook and has even been the executive chef of a few restaurants. I take his advice and tips willingly. He is always honest (which is what I appreciate most) and this often helps me with my recipe trials.

Here is a picture of this Sunday’s dinner. I wonder if it was as good as my kitchen smelled…

This is 2 helpings later…when I had to stop myself from licking the bowl…

A success!!

Mine for the Making, ours for the eating, and yours for the trying. Enjoy!!