The Diva Cooks: Creamy Potato-Corn Soup

She’s cooking again, y’all!

Last time, she made Sausage Quee-chee while I sat on the couch and ate mellowcreme pumpkins. “We” felt like that little experiment was so successful, that “we” tried it again.

She’s a cheerleader!

She’s a photographer! (Mirror image=camera words in reverse.)

She’s a southpaw chef! She’s the total package!

Okay, so here’s the real story: a few days ago, she was sitting on the couch watching T.V. I had a hundred things I needed to do, one of which was make this very simple soup. That’s when it hit me: what lesson can she learn watching T.V.? None. That’s what! We homeschool, and there’re lessons to be learned in the kitchen, dang it!

See how I did that? Smooth, huh?

Luckily, she loves to cook. It was a win-win.

She came in to cook. I went on to my other chores, stopping as often as I was sweetly called summoned to photograph the blessed event.

The beginning:

Wash, peel, wash again, and dice 5 medium potatoes. We didn’t have medium potatoes. We just had these little things, so we used 8. Or 9. Ish.

Note: If your potatoes happen to have eyes on them, it’s okay (apparently) if you freak out, declare them to be “like totally gross” and call your mother into the kitchen to remove the offensive buds prior to washing, peeling, washing, and dicing. She’ll be happy to help.

When they’ve all been through the process, put them into a large pot and cover them with water.

Bring them to a boil. Boil for 10 minutes.

In the meantime, gather the other ingredients:

Two cans of cream of celery soup, one pound of shredded cheddar cheese, two pints (that’s one quart for those of you who don’t habla) of half-and-half, 1/2 tsp. black pepper, 1/2 tsp. paprika, 2 tsp. onion salt, corn.

Now, about the ingredients:

Half-and-half: It’s called creamy soup. Just close your eyes and pour it in when the time comes.
Onion salt: You’ll notice I used powder. I have issues with my pressure. If your pressure’s good, salt away.
Corn: I used one can; however, two cans would be better and three cans best. A large bag of frozen corn would work, too.

The Diva wanted to mix the next ingredients (everything but the cheese) together in a mixing bowl while the potatoes were boiling. I said, “More power to ya!” from the couch, where I was eating Christmas cookies the bedroom, where I was changing the sheets on the bed.

The bottom line is this: when the potatoes have boiled for 10 minutes, add everything else to the pot, except the cheese. Simmer for 10 more minutes.

My photo editing skills need work. Sorry.

Now, at this point, the soup seems a little thin. That’s okay because the cheese is gonna fix all this. It usually does.

Lastly, add all the solution to your problems cheese.

Simmer another 5 minutes.

Feel free to dive right in. The water’s fine!

I know the Diva did!

Big Daddy likes his with more cheese and bacon bits on the top (real, not in the jar, of course). I say it’d be good with some cooked chicken, turkey or ham in it. I also need more black pepper. But that’s just me. The Diva? She’s a purist.

Oh, and she likes this, too.

PW’s chocolate sheet cake. Duh.

Now, she learned, we ate, chores got done.  Am I Mother-of-the-Year, or what?

Go make soup! The Diva’s Creamy Potato-Corn Soup



One thought on “The Diva Cooks: Creamy Potato-Corn Soup

  1. I made a similar soup for Thanksgiving, and now I’ve officially converted to potato soup. Divine.
    It’s great she loves to cook! Those were some of my favorite lessons with my dad.


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