We wish you the very best of days!
This Thanksgiving, I changed my meal from Chinese to Baked Potato Soup with Irish Soda Bread but otherwise, I will spend my day as I planned – writing. I did a lot of the prep work for my Baked Potato Soup yesterday so all I had to do was toss it in the crock pot today (little by little). Here’s the basic gist of what I did this time around:
- Several cups red-skinned potatoes, washed and cut into pieces
- 1 package bacon, cooked
- 1 sweet onion – cut and sautéed
- 1 package mushrooms
- Homemade broth
- 2 cans cream of mushroom soup
Of course, I add sour cream, spices, and sharp cheddar cheese along with a few other things that strike my fancy as it cooks but this is my foundation. I cannot wait to eat this over some hot Irish Soda Bread fresh out of my cast iron skillet!