When I was growing up, I hated being in the kitchen, unless we were eating a meal as a family. My mom tried to teach me some recipes and basic cooking skills, but I was not wanting to know any of it. Of course being young and stupid, I thought I didn’t need to know any of it.
Course I also said that I wasn’t going to have any kids when I grew up and see how that turned out. Ha.
Well my poor husband had to suffer our first year of marriage because of this. I knew so little about cooking that sometimes even reading the back of a box was tough.
I burned water trying to make mac and cheese…kid you not. My husband still likes to joke about it to this day.
I felt like the worst wife ever because I hardly knew anything about cooking, meal planning or anything in the kitchen. So I started to ask my friends and family for some recipes…I don’t think I had Pinterest then as shocking as that sounds, because it is so addicting!!
One recipe that a friend told me about was her potato soup, and he loved it! For the two of us at the time, I thought 5 pounds of potatoes was WAY too much but I wish I had known I could freeze some of it for another meal.
- 5 lbs Russet Potatoes
- 1 pint Heavy whipping cream
- 1/2 cup sour cream
- 1 packet Hidden Valley Ranch Dressing Seasoning
- 4 strips bacon
- 1 cup shredded sharp cheddar cheese
- Chop potatoes into bite size pieces. Place them in a pot and boil until soft.
- While potatoes are cooking, cook bacon strips. After they are done and cooled, chop them up and set off to the side.
- Once your potatoes are done, drain water until about 1/4 is left in the pan. Add your cream, sour cream, ranch packet and bacon. Stir and let cook on low-medium heat for about 15 to 20 minutes. Stir frequently.
- Add cheese and stir until melted before serving.