 Hey y'all, it's Chris and Tammy with collard valley cooks. We're gonna make some potato soup and while our potatoes are boiling We're gonna hold out my pumpkin So we'll we'll have a few things to do and I'm just gonna chop up a little bit of bacon and Brown it for our soup. We're just having simple potato soup It's cold outside and I'm lazy and it's so easy to make this All right, we saw or I saw a viewer Saturday At the fall festival and she said I've never liked potato soup Until my daughter made yours and it was the best potato soup. I have ever tasted Now a lot of y'all think that has to be doctored up with a lot of stuff But can I say if you just make this recipe this simple recipe just like my book tells you to you're gonna love it So we're gonna start off. Let's start off peeling our potatoes because we need to get them to boiling It's gonna take them 12 minutes to boil. Come on around here, baby We're just gonna peel our potatoes and I don't know why I didn't think about peeling these before you guys got on here But these potatoes have a few little Sprouts on them. I guess is what you call them But they're still good Now I will say this if you have potatoes that are the least bit Spongy what I would call spongy or not even real real soft, but just a little bit older Don't try to cream potatoes with them and this is a good tip. All right a Lot of people think it's something else. They've done that makes their potatoes sticky and you know Have you ever made cream potatoes and when you mix them up? They were just sticky instead of being creamy and good if you use an older potato That's softer or more spongy It's okay to make potato soup with it like what I'm doing today and it's okay to fry it But it's not okay to make cream potatoes with if you do they'll be sticky. All right. A lot of people don't know that They think it's something else they did But that's exactly what makes it that way And you should always mix up your cream potatoes while your potatoes are still pop popping hot Let them cool down can also make them sticky Before you Mix them and she means mashed potatoes for everybody that's that doesn't understand some people call our potato soup cream potatoes Kind of weird that's right. I didn't think about that. Yeah, I'm we say cream potatoes and probably because my mother Always mixed them with a mixer. She never just mashed them We called mashed potatoes mashed potatoes But to me mashed potatoes is when you take a potato masher and you just mash them a little bit But because we blend them we've always blended on We call them cream potatoes Well, they have cream or milk. Well, yeah, but even the mashed potatoes. We did that way, too They're made the same way except one is whipped and one is not Whipped potatoes, yes, kind of like you whip your children Nobody whoops their children anymore y'all let me tell y'all what my mom and dad Chris, let me see the camera. My mama kept a hickory on top of the refrigerator And she used a hickory on us and if you don't know what a hickory is It's a switch if you don't want to switch it is it's a piece of There's a certain type of weed that grows outside that mama would use to use as a hickory And if she couldn't find those Then she would pick it off of a young tree Younger tree branch and that's what she would whip us with when I met Chris This is a good time to tell stories when I met Chris. He didn't really I don't know if his mama really used hickories Did she Chris? Yeah, where does she use a belt? They use whatever they could pick up Well When we got ready to whoop our kids When they were little Chris wanted to use a belt and I didn't and So we always used to hit Cree now I know a lot of y'all don't believe in whooping your kids, but that's just the way it is We were raised that way So I cut my potatoes. These are medium potatoes I cut them down one way and down another way like that And then I cut them about like that About like that For potato soup now what we're gonna do is cover these with water, but we're gonna add bullion to them Now my mama never did but I do and it's super delicious So let's add the bullion and then add the water. Let's see. I tell you to put in a half a nor bullion cube So I would say that's about a teaspoon of granules This is half a tablespoon So about that many granules All right, and then we're gonna add our water We're gonna add water until it just covers the potatoes Now if you've never made potato soup this way You're gonna love it if you give it a try promise So I'm gonna turn this on high and turn the flame down a little bit for this pot size pot We're gonna put a lid on it and when it comes to a boil We'll take the lid off. We're gonna boil them for 12 minutes. So now we have 12 minutes of fun Now this is a quick supper. It takes 12 minutes. That's all it takes So during the 12 minutes unlike me I've got already everything already laid out But when you make potato soup at home You can do this set and then get out everything else because it'll give you something to do But we're gonna chop up a little bit of bacon And I just happened to have Smith Smithfield because it was on sale and y'all I buy what's on sale That's how I roll And so because this is for potato soup it's we don't need a lot of it So I'm only gonna brown what I think we need And the rest I'll put in the refrigerator. We'll have it for breakfast We can't eat a whole lot of bacon Anyway, we don't need to So that's plenty for potato soup Right there and it's gonna shrink So we'll turn this skillet on over here I think this is the right one. Nope Okay And I'm gonna add this bacon To my little skillet What are y'all doing tonight? Is it cold where you are? It's cold here and I guess we're considered middle Georgia are we? South or coastal Georgia everything south of making whoosh. That's hot south Well makings right in the state We're well below making Okay, so You've got time to make you a little bit of bacon for the top of it I'm gonna rinse my hands now, um We've got laid out sour cream and cheese And if you notice my cutting board Is washable when I use meat. All right, I use this cutting board for vegetables I'm just gonna sit that right there for now now. We're gonna use a little bit of cream With some milk and the reason we're doing that is my recipe calls for half and half Half cream half milk you can buy half and half here in the south already in a container Or you can make your half and half and that's what I'm gonna do today I don't know why I'm yelling. I I keep forgetting that I have this thing on Oh lord, so we'll be using cornstarch um cream and milk We'll have this for when it's done and this for when it's done Okay, and right now what we're gonna do is we're gonna take this pumpkin And we're gonna get it prepared Let's do that milk Put it in the freezer. You want your milk to be really cold so that your cornstarch mix as well So my milk is actually in the freezer since this is at room temperature And it would warm it up. I decided to get it really cold All right, this is my pumpkin What I'm gonna do is put a few holes in it And microwave it a little bit so that it's easier To carve and peel Okay Hmm I guess I could have just cut one part of it off here. Let me cut the bottom of it off Have you ever done that before? No, but I think it'll work. Okay See how hard it is to cut. Yeah, you've done the holes you said done Cut off I cut it crooked, but it don't matter Okay, so I'm just gonna put it in the microwave like this You can put it in a little bit of water if you want to like in a pipe late Put a little water in it You can do the same thing with any type of squash If you want it to be easier or rutabaga to cut up. Now the only thing about rutabaga Is that it's got wax around it. So you can't microwave that I'm just gonna put it on three minutes. That should be good And let's stir this up right quick. Let's see to turn that on. Don't like delicious bacon I'm gonna turn it down a little bit Now that's good to hot And we're just waiting for that to come to a boil. It's getting there simmering around the edges Now I'm gonna make these apples I'll probably do them tomorrow. I was gonna start them tonight But instead I decided to do the pumpkin. Okay, but I want to make some fried apple pies I know y'all've watched me make fried apple pies before do y'all get tired of watching me make Fried apple pies because I sure don't get tired of eating them and you can freeze them too, which is nice Let's check on our pumpkin And then you don't want it so hot. You can't handle it. I think that might be enough That was a minute and a half And everybody's microwave is a little different. So what I'm gonna do Pour this here. I gotta keep an eye on this Let me turn it down to low If you want them to be golden but not burnt Now they're not smoking near as much. I think I'll turn the fan off You can ignore that Oh, is that your phone? Yeah, Chris is getting a call Okay, so I'm gonna take the pumpkin. Let's just scoop out the inside right quick He forgot to turn his thumb off And I'm gonna scoop this out right here on this I think I'll do it here because I want to save the seeds I like to eat them. So I usually toast them and eat them And you don't have to of course, but I like Really good on salads and just to eat with a snack and I tell you what's good Is to just put a little cinnamon sugar on them when you roast them Spray them with some olive oil or some oil or toss them in some oil And then sprinkle them with cinnamon sugar and then roast them And they're really good You really have to use your elbow grease to get this out, y'all You don't just come right out now most people do not Use fresh pumpkin when they make pies and stuff, but I do. I love it. Okay I love it. Okay And I will continue to wait a minute. My hands too wet Let me stir this. I'll be right back over there I'm gonna turn it off Oh, this is boiling How long has it been boiling, Chris? Three minutes or so All right, I'm gonna turn it down a little bit And then we're gonna put the timer on I'm gonna put it on nine minutes because I think they've been pretty hot for a while Because I wouldn't pay any attention Okay Let me dry the handle of my knife. So now everything's good to go We just got nine minutes left on the potatoes So we got plenty of time to carve our pumpkin And this is how I do it Y'all may have a better way If you do, you can tell me but This is about how I do it every year. I actually like them Up and down like this. I think my knife is charred in where you think daddy seems that way awkward Okay And then we got the bottom as well, but I might do that when we're off the air So I'm gonna take my knife That I used to fill the potatoes with I like a paring knife And then what you're gonna do is you're gonna cut Those strings out just like that And then you're gonna have to cut This part off As well So you need pieces that are small enough that you can handle with your paring knife I guess that's why they call these bacon pumpkins Yes um You don't use They're still they still don't have like a real thick Pumpkin layer But these are the ones that you're supposed to use to bake with And if you don't want to handle that long of a piece with your paring knife then half it And then it's easier to handle See You don't want to cut yourself When you're peeling your pumpkin Now you can make any kind anything with this you could make pumpkin pie You can make anything you can make pumpkin puree with So what I do is after I Do this I steam it just like I do my sweet potatoes So I cut it in slices and steam it just like I would my sweet potatoes When I did my sweet potatoes to play the other day and you watched me do that Now you might want to ask what a paring Tool do you know like the one that you scrape peel potatoes with? We can try it right quick and see how it does if you want to Let me get this off We'll try it with this one and see how good it works We just always used Paring knives when I was growing up we didn't have any of those other things But of course I have a nail so we'll get one out and see I think they're in here This one's pretty big Yeah, you can now I would Make sure I peeled it all the way down you know Get all the orange off, but yeah, that works good It's probably safer if you're not real good with a knife to use one of these That way you don't have to worry about coming back and cutting yourself See by asking questions or this is kind of boring person said you could put them in a In the oven in the outside shell would come off Oh, really? What real easy I guess she means Well really, um, you put them in the microwave the microwave is kind of the same thing. Yeah um And I mean it helps it But it's still not an easy easy thing to do No So if you don't want to spend time doing it, you know By parade out of the store, but I'm going to tell you this tastes a lot different And the reason why is is because I'm going to be honest with you Those taste a lot more Like a can then you realize And you don't realize it Until you because really how often do we really use pumpkin out of the store not but about once a year You know a certain time of the year so, um If you want to have a real fresh flavor Then you can do it this way I don't really know which one's faster It's according to how good you are with your life really We got three minutes Yeah, so I just wanted to have something to do y'all While we waited on the potatoes today So i'm going to peel this one And then we're going to start the rest of our recipe And you can zap these more and they'll be easier to peel too Like after you slice them up You can put them back in there and get them a little softer with some water If you want to Okay So look at all our pretty pumpkin And we got our pumpkin seeds And really for the seeds you just have to Kind of you know Take them out of that Center stuff I keep something under this board so we don't slide And uh Roast them and i'm going to do that I am going to do that today This here All right y'all y'all ready To make my potato soup I hope y'all had a good sunday I got a lot of thank you notes done. It was a nice day for me um Doing my thank you notes Lord, this is real cold Super cold when we add this maybe it won't be so cold. Okay Okay, so like I said, you're going to use half and half half milk half cream Now evaporated milk a lot of people don't know it. It's equivalent to cream for real No joking. Let's see if we can break this. Oh, yeah Now that's really cold In that way when I add my corn starch, it'll do better. Okay So you want your corn starch to dissolve good It says two tablespoons of corn starch And I don't know where my tablespoon is. There it is Two tablespoons One And you're going to whisk it good and that cold milk This is so easy. It's easy. I wish I knew where my little um bowls are were I don't know where they are Well, we never used them because we couldn't put them into microwaves. There's no kind of way. Well, you see I think they're in there. Well, you see timers Now let me use a fork and make sure these are good and done You they need to be fork tender But you don't want to cook them so long that they just disintegrate, you know But you want them to be about fork tender They're they're Almost they're really ready because by the time you put your milk in here And we'll turn them up some Get them hot now you want the the water Once they quit boiling you want it to be about to the top of the potatoes just like you see it here You don't want a whole bunch of extra water or the thickness of the potato soup is not going to be right Okay, so try to do it just like the recipe and now all we're going to do is add our salt and pepper And make it just like the recipe the salt and pepper is a half a teaspoon and a quarter teaspoon so half a teaspoon of Salt Quarter teaspoon of pepper butter. Let me get the butter Three to four tablespoons. Well, I just happen to have three or four tablespoons right here Okay, there's a piece of paper So you put your butter in there And now we're going to pour our cream in and it's going to make it fit With our cornstarch and there's some cornstarch in the bottom of that that needs to be mixed in so I'm going to swirl it Get all of it out of there. Okay All right Now let me get me a spoon Now a lot of y'all like onion in your potato soup and different things And I mean you can put onion in here when you're boiling it It'll be fine if you just love the taste of onion or some onion powder either one but I promise Because you put that bullion in there it gives it, you know, it gives it an extra flavor anyway um I'm telling you that lady that came to the fall festival. She hugged me and she just was like Oh, your potato soup is just so good And I said I know I mean I agree with her. I think it is too So it's getting hot now once it starts to boiling a little bit. It's going to get a little thicker So we're going to let it come to a boil And then we'll have us a bowl of potato soup And I can't remember if I put heaping tablespoons of cornstarch in there or not But it's pretty creamy And look cornstarch is not going to thicken until it gets hot. It needs to really come to a boil Just like if you're making gravy you got to bring it to a boil. Okay All right, that's it. Let's all there is to it You just bring it to a boil And dip it now you can let it sit here for five minutes or You know, if you want to if you think the potatoes aren't quite ready You're just gonna put it in your bowl. All right, let's get a little bacon. I'm here. Tell it to him daddy. Where you going? Oh bacon Bacon's perfect and I like a little cheese And if you like sour cream, they put a little sour cream on it I don't like too much. I don't want the cheese to I don't want it to taste just like cheese and not taste like potato soup too All right, we're gonna stir that up and get us a bite. Let me get me a spin And I'll just go ahead and tell you if for some reason your potatoes aren't quite soft enough Just let it sit on the stove for about five minutes before you dip it. Okay But they should be tender enough. They should be done enough that they hold their shape But tender enough that you can eat them Now I'm gonna mix it up Now not everybody will want the sour cream and the cheese and all that so but If everybody wants it, you can just go ahead and add it to the whole pot But now this is hot. I don't want to get burned. So I'm going to blow it. Let me pick out the smallest potato. So It'll get cooler faster on me But you can see the cheese now if you like a lot of cheese put a lot in there Has anybody on here made our potato soup? Have they said chris that you notice? Uh, yeah, I think at least one person said they have It's good It is good easy ready in 12 minutes on a cold day So if you're feeling cozy and lazy, this is a good dinner Super fast and easy you can make for everybody. This is in our second cookbook On page 159 simple potato soup All right, y'all have a wonderful and blessed Sunday night And I've still got a steam my pumpkin. We'll see you next time. We love you