Creamy Potato Soup
4 cups cubed potatoes (red)
1 cup chopped onion
1 cup celery (I use the frawns/leaves at the top of the stalk too)
64 oz. chicken stock (I use 32 oz. low sodium & 32 oz. regular)
Pepper to taste
1 Tbs. seasoned salt
1 Tbs. dry parsley
1 stick of butter
1 cup flour
2 cups half & half
shredded cheese (4-6 oz)
In a dutch oven, combine first 7 ingredients. Bring to a boil and simmer 15 mins or until veggies are tender.
In a small saucepan, melt butter and add flout to make a roux.
Once at a boil, add cream. Add mixture to dutch oven. Add cheese and simmer for 20 more mins. I let mine simmer for the first 20 mins then put it on low and let it simmer for a few more hours.
For the cornucopias, I got the idea from the blog Makelifedelicious. These are super simple and create a really cute presentation. When we took them in last week, the Principal stopped us and took a pic of our little creations. Needless to say, they were a huge hit!
Sugar Cone Cornucopias:
To start, in a deep saucepan, bring 2" of water to a boil. Place a steamer on top. Drop a few cones in at a time (otherwise they will steam faster than you can reform them). Cover and let it sit for a minute or until the cones become pliable.
Take one cone out a time. With a wooden spoon, curl the tip of the cone around the spoon and let cool for a few seconds until it holds its form. You also may have to reshape the top of the cone back into a circle. Place on a cookie sheet to cool.
Once you have made all your cornucopias and they have cooled, fill them with chocolate candies (like M&M's) or a candy mix. To wrap them up, cut a piece of plastic wrap and then secure with ribbon of your choice. Told you it was easy!