Monthly Archives: January 2014

Cream of Potato Soup

I love homemade soup and make it quite often. I very rarely buy the canned variety. Homemade is so much better and usually not that difficult to prepare. With the cold and snowy days we have been having, a hot and hearty soup is a must for lunch or dinner. This soup is a favorite of my family on wintry days.

The soup is rich and made even richer by the addition of cream cheese and heavy cream. While the soup is not low-calorie, it is comfort food that will surely help soothe the winter blues.

Cream of Potato Soup

  • Servings: 6
  • Difficulty: easy
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4 tablespoons unsalted butter
1 cup chopped onions
2 cloves finely chopped garlic
4 cups peeled and diced potatoes
1 teaspoon salt
1 teaspoon pepper
4 cups chicken stock or broth
4 ounces cream cheese, softened
1 cup heavy cream

Melt the butter in a Dutch oven over medium heat. Add the onions and garlic and cook until translucent. Stir in the potatoes, salt, pepper and chicken stock. Bring to a boil. Cover and lower heat to a simmer. Cook until potatoes are fork-tender. Use a potato masher to roughly mash the potatoes. Cut the cream cheese into small pieces and add to the soup. Stir until melted. Remove from the heat and stir in the heavy cream.

Serve the soup with your favorite toppings such as grated cheddar cheese, bacon pieces and chopped green onions.  


Pineapple Casserole

There are a lot of versions of the Pineapple Casserole on the web.  Most of them have Cheddar Cheese and Ritz crackers as ingredients.  This recipe does not include those two ingredients.

When I first got this recipe, I thought surely that it was a Southern recipe, even though the family member who gave me the recipe is from Grand Rapids.

My daughter usually makes this for our holiday dinners.   It makes a wonderful, slightly sweet  and delicious side dish for Thanksgiving, Christmas and Easter dinners.  It goes especially well with Ham.

We associate the pineapple  with Hawaii.  But the pineapple is actually native to South America and was introduced to Hawaii by early European Explorers.  Try this Pineapple Casserole recipe, your family is sure to love it.

Pineapple Casserole

  • Servings: 8
  • Difficulty: easy
  • Print

1 1/2 sticks of butter, softened
2 cups of sugar
2 eggs
1/2 cup of whipping cream
1 cup of crushed pineapple, drained
4 cups of cubed white bread (with crust)
1 cup of walnuts

Preheat the oven to 350°.  Cream together the butter and sugar.  Add the eggs and the whipping cream  to the creamed mixture.  Beat together.  By hand, mix in the drained pineapple, bread cubes and walnuts.  Pour into a 9 x 13 inch  pan or 2 1/2 quart casserole dish that has been sprayed with non-stick cooking spray.  Bake at 350° for 30 to 45 minutes till golden brown.  

pineapple casserole


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