Featured Recipes

Potato Soup

5 medium potatoes (peeled and cubed)
1 onion (chopped)
1/3 cup celery (chopped)
3 cups water
1 cup skim milk
1/2 tsp. salt
1 cup chicken broth
2 tsp. chives
1/8 tsp. pepper
1 tbsp. Cavender’s Greek Seasoning
1 tsp. Italian seasoning

Combine potatoes, onion, celery and water in a 3 quart Dutch oven. Bring to boil, cover, reduce heat and simmer 20 minutes until potatoes are tender. Drain, setting vegetables aside and reserving 1½ cups cooking liquid in the Dutch oven. Mix in rest of the ingredients; cook until heated and blended.

Creamy Ham & Potato Soup

(Kandi McNeal)

8-10 medium potatoes, washed, pealed and cubed (or a 5 lb. bag)
1 lb. smoked ham , diced
1 yellow onion, diced
1-2 teaspoon Cavender’s Greek Seasoning (to your taste preference)
salt and pepper
1 pint heavy cream
4 tablespoons butter

1. Place potatoes in a large stockpot.
2. Cover potatoes just to top with water.
3. Add ham, onion, Cavender’s Greek Seasoning, salt and pepper.
4. Cover with lid.
5. Cook until potatoes are fork tender.
6. Add butter.
7. Remove from heat and add cream.
8. (Tip: To make soup thicker, mash some of the potatoes with fork or masher.) This soup will be thicker the next day, if any is left!
9. Enjoy!