Anna's house...

...of clay will appear later as the photos I took were a dismal failure.

While I was typing, googling and scribbling little known facts about authors and Anna was digging in the ground and the boys creating battles galore, little ones were building train tracks and blissfully fighting over each track - Gabriela was cooking up a storm in the kitchen. She provided some very nourishing, not to mention delicious, tucker for supper tonight.

Using mostly the left overs, she made the following recipee along with two batches of Rich Tea Biscuits, from Company's Coming; Muffins and More.

For the fun of it, I have left the soup recipe with the amounts we require in order to have enough for our family.

Bacon and Potatoe Soup

INGREDIENTS

• 25 thick slices bacon (Note: to keep costs down, we omit the bacon.)
• 2 tablespoons and 1/4 teaspoon olive oil
• 2 cups and 1 tablespoon chopped onion
• 2 cups and 1 tablespoon chopped carrots
• 4-1/4 stalks celery, chopped
• 16-2/3 cups low fat, low sodium chicken broth
• 16-2/3 cups cubed potatoes
• 1/2 teaspoon cayenne pepper
• 2 cups and 1 tablespoon shredded Cheddar cheese
• 2 teaspoons kosher salt

DIRECTIONS

1. Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
2. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
3. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
4. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

(Note: to keep costs down, we omit the bacon. Also should you wish to make this soup adjusted to your family size click here. )