My 93-year-old grandmother-in-law was visiting last week and the woman is amazing. She is clear minded and sound of body. She might not win the race, but she will definitely reach the finish line. She loves her grandchildren and great-grandchildren and hates to be idle. So when she was here visiting and offered to help in the kitchen, I was pleased to have her assistance.
My least favorite food prep is cutting onions. Let’s be honest– I’m a big baby about it. My eyes first burn and tingle, then water profusely and run all down my face. I look like I’m in a bad soap opera by the time that innocent white bulb is finally all chopped up. So, I politely asked my “sous-chef” to complete this task and she diced enough onions to fill half of a gallon-sized freezer bag full!
Now I needed to figure out what to do with all these onions. I thought about a side dish of creamed onions or maybe crisping them up with some garlic to start a nice curry dish, but decided instead that it would only be appropriate to make my mother-in-law’s recipe for for potato soup and to use the onions that her own mama chopped up. My M-I-L didn’t make this dish in the crock pot, but all the ingredients are just about the same. Enjoy!
5-6 medium potatoes, peeled and diced
1 medium onion, diced
3 stalks celery, cleaned and diced
3 cups water
1 t. salt
1/2 t. black pepper
1 bay leaf
2 t. dried parsley
1 c. milk
1 T. corn starch
1 can cream-style corn
Put potatoes, onion, celery and seasonings in crock pot. Cover with water (about 3 cups). Cook on high for 3 hours until all veggies are soft. Dissolve corn starch in cold milk and then add to crock pot, dump in can of cream-style corn and cook for 1 more hour.