Aunt Melisse’s Tator Soup

Now the weather is cooler, soup, stews, chili’s are on the mind. Here is an old family favorite. My Great Aunt Mellisse lived next to us in Elkview, WV. She was my Grandmother’s sister, and basically was my third Grandmother. She watched my brother and I all the time.

I have a few meals that I specifically remember as “Aunt Mellisse meals” and this is one of them. Is super easy to make, freezes wonderfully, and you can spice it up how ever you want.

Ingredients

  • 5 lb bag of potatoes
  • 2 cans of cream of celery soup
  • 1 can cream of chicken soup
  • 2-3 stalks celery, finely chopped
  • 2-3 carrots, finely chopped
  • 1 medium onion, finely chopped
  • 1/2 lb bacon
  • 2 cups milk
  • 1-2 tsp dry oregano
  • 1-2 tsp S&P

You can use whatever type of potato you like, I used white because they were buy one pound get one free at my grocery store.

Start by cooking your bacon in heavy skillet

Then while that is cooking you can be pealing and chopping your potatoes. Get them into salted water, bring to boil, cook till tender. Drain them and then put them back into the pot they were cooked in.

While potatoes are boiling chop up carrots, celery, and onion (if you like chunky make them bigger).

Now your bacon is done and you have removed it from skillet. Using your bacon grease you add all veggie’s to skillet and saute till tender.

Season with S&P.

Your potatoes are done and drained. Mash them adding 1/2 cup milk, and half stick butter.

Add all soups, veggies’, and oregano to pot. Mix together, adding rest of milk. IF it seems too thick I usually add either more milk or chicken broth. (we like it sorta thick in this house)

Make sure you keep your stove on low, and simmer this for 10-15 minutes. Believe me if you get the heat too high, you will be scraping burnt potatoes from bottom of pot, not fun. I speak from many experiences!

Now you can jazz this up with anything you can think of. Tonight we had the bacon (I fried earlier), green onions, shredded cheddar cheese, and left over Mexican corn. I also add a little hot sauce to mine.

Options: Add corn, small can of green chili’s, can of cheddar cheese soup (which I would love but someone in this house doesn’t like cheese, especially cheese soup).

I remember Aunt Mellisse used to top her’s off with seasoned salt. This soup freezes beautifully! And sticks to your ribs on those cool nights!!

Enjoy!

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