I went home to Mississippi to visit my elderly Mother. She served a crockpot potato soup that was really delicious!
She told me she put all the ingredients in the crock pot that morning in anticipation of my arrival. She told how she got up out of her favorite chair a few times to stir it. It was about 2 hours into the process that she realized she hadn’t actually turned on the slow cooker. We had a good laugh over this.
I have learned that not taking SELF too seriously has been a help to me in this life, too.
One time, I caught my high heel in the hem of my dress when I had finished singing at church. I had lifted my foot up to move the microphone cord from between my feet, caught my heel in my hem, & ended up hopping on one foot in front of the entire church.
I was wearing a purple dress and shoes that day. I must have looked like a giant grape flailing around on that stage.
My pastor was laughing so hard as he took his place behind the pulpit, that there was no way to gracefully segue from the special music to the serious message of the Gospel.
After the service a lady came up to me, exclaiming, “If that had happened to me, I’d never be able to sing in front of people again!”
I laughed, & told her if I let stuff like that stop me, I’d never leave home! :-)
I’m reminded that, at times, feeling embarrassed or humiliated is a given in this life, but Jesus suffered the ultimate humiliation when He willingly gave Himself to die on the cross. Being accused, beaten, mocked, spat upon, then hung naked on the tree when He was the sinless Son of God…well, this puts our minor discomfort into perspective, doesn’t it?
I’m sharing my Mother’s Potato Soup recipe today. I have tested this one using canned potatoes for the fresh, taking it from pantry to table in less than 30 mins if you do this on the stove rather than the crock-pot.
Mother’s Potato Cheese Soup
4 large potatoes, peeled & diced
1 (10 oz.) can Cream of Mushroom soup
1 (10 oz.) can Cream of Chicken soup
1 (10 oz.) can Cream of Celery soup
1 (16 oz.) can creamed corn
1 (10 can Rotel diced green chilies & tomatoes)
1 lb. Velvetta-cut up in cubes
Cover potatoes with 1 inch water. Cook until tender. Do not drain. Add soups & corn w/juice. Heat until simmering. Stir in Velvetta until melted. Do not allow to boil.
NOTE- I use 3 cans of diced potatoes when I want a really quick fix. Place the potatoes in a sauce pan, add everything except the Velvetta. Simmer until potatoes are the consistency you wish. (Canned potatoes will have a firmer texture) Stir often, add water or milk to thin if needed. Add the cheese before serving, & stir until melted.