Christopher's Creamy Carrot and Potato Soup

Christopher's Creamy Carrot

and Potato Soup

When my now grown son Chris was in preschool, they were to print a recipe book based on the children and their parents' favorite recipes. Unfortunately it never became reality, but Chris, then age 4, and I, created a soup that has remained a family favorite.

As the cold weather approaches, this soup is sure to please.

Ingredients

(in the pictures I used my usual huge stock pot and doubled the ingredients...with these ingredients a pot a tad bigger than a Dutch Oven size will do)

5 c. chopped potatoes skins on

2 c. thin sliced celery

5 c. sliced carrots

1 1/2-2c. sliced onion

4 Tbl. flour

4 c. water

6 Tbl. softened butter

3 lb. ground beef cooked and drained

6 c. hot milk

S&P to taste

Prepare your potatoes, carrots, celery and onion, cover with water, and cook until tender. While doing that cook and drain the hamburger. When the veggies are getting tender, add the meat to the mixture and continue simmering.

Blend the butter and flour thoroughly. Then slowly add hot milk and continue stirring. Finally, add to the soup and as always when thickening something, stir very very frequently.

Continue simmering, season with S&P if desired. 

ENJOY ENJOY!!!!

PLEASE FEEL FREE TO SHARE MY RECIPE ANYWHERE AND WITH WHOM YOU WANT TO>>LIKE ART< RECIPES AND GREAT FOOD ARE NOTHING UNLESS SHARED WITH OTHERS...to pin to Pinterest, click the picture and hit your "pin-it" button :-)

Chicken Carrot Cacciatore over Noodles

Tangy with a hint of "hot," this is my Chicken Carrot Cacciatore over Noodles...

Ingredients

1 1/2 lb. boneless skinless chicken breast

Salt & Pepper

2 T. Extra Virgin Olive Oil

1 stalk Celery in 1/2" slices

3 large Carrots in 1/2" slices

2 med. Onions sliced semi-small

2 sixteen oz. cans diced tomatoes

1 four oz. can sliced mushrooms

4 tsp. minced garlic

4 tsp. parsley

1 tsp. ground red pepper

1 four oz. can tomato sauce

1/2 c. chicken broth

Egg Noodles

Place your sliced carrots and celery in a dutch oven size pot with just enough water to cover, bring to boiling, then simmer.

Saute your chicken pieces (best cut into strips) in the olive oil until done. Remove from heat and season with salt and pepper.

When the carrots are beginning to get slightly tender, add the sliced onions and continue cooking.

While waiting for the veggies to finish cooking, in a mixing bowl, place the diced tomatoes, mushrooms,minced garlic, parsley, ground red pepper, and tomato sauce. Mix thoroughly.

Drain the cooked veggies and return to pot. Add the tomato mixture, stir, and mix in the cup of broth.

Next add your cooked chicken, stir again well, and continue to simmer about another 20 minutes.

Serve over noodles.

ENJOY ENJOY!!

PLEASE FEEL FREE TO SHARE MY RECIPE ANYWHERE AND WITH WHOM YOU WANT TO>>LIKE ART< RECIPES AND GREAT FOOD ARE NOTHING UNLESS SHARED WITH OTHERS...to pin to Pinterest, click the picture and hit your "pin-it" button :-)