Favorite Soups: Cheesy Potato Soup, Fresh Cabbage and Thyme and Hearty Hodge Podge Beef Soup

autumn Autumn is in the air cooling off and we have three of our

favorite

autumn dishes for you, what are they? Ooh, a

cheesy

potato

soup

,

cabbage

soup

, and batburger

beef

soup. You better stay because you're going to lick everyone's bowl. up so we welcome everyone to the camp that we do and as you can see it looks a little bit different. Here we are in Ozarks Silver Dollar City Branson Missouri. We are always here in the month of October during the Fall Festival. I've been doing a lot of cooking demonstrations feeding 20,000 people as they come.

What are we going to prepare now with some of our

favorite

soups

? I love all the ones I make and today we are going to show you our old favorite classic that my mother used to wear. to fix us for so many years and that's a

cheesy

potato

soup that will warm you up on those cold days and then what are we going to do? We will venture to Elko Nevada with my little taste buds where I found Shan and us. We're going to have

cabbage

soup and then we'll finish it off with a

hearty

dish that I've served to so many cowboys at the mole on cold days when they've been in the saddle and it's an ooh

beef

hodge

podge

soup. and just as it says

hodge

podge

, we can put a little of everything in it so that everyone is happy.

Shan will have the recipe right below and you can click on a link that will give you a printable version of that recipe from our website on the blog I don't have about six of those good sized russet potatoes, I took that tighter peeler and peeled them all there and then we'll cut them pretty evenly both ways there and then we'll cut them put them in that pot, barely cover them with water, we're going to take a medium sized yellow onion and then we'll just take it and dice it. him right there with it, so let's take all of that into a container where when you get the potatoes out of there and they're almost to tinder, close it, drain the water and let's start again with the goodness, so when you have to put this in the bowl, don't think you can take a nap, you don't have to stir it once or twice and remember, I don't want these things to boil over like we're making mashed potatoes, you want them a little firmer than that so be careful and do not cook them for too long.

We have started with today's 5 cups of milk. Now I have done this in different ways, you can use a quart of that heavy cream and then put a cup of milk in it or you can use half and half, it seemed like how to enrich your taste buds, but today I have 5 cups of milk, come on, pour in there . I like to take a stick of butter, I'm just going to chop it up here, like this. Stir a little and let it do until the butter melts. We have returned it to a bowl we have. I'm going to go ahead and grab it real quick with our original and you know what.

I've learned here in the Ozarks that everything gets a little wet and hard to shake off. I promise you and you can see them too. Looks Good. I'm going to add a little more black pepper because I like it with a little bit of black. Pepper and today I'm using coarse soil so you can see a little bit of garlic powder. I want it on low heat while we start again and remember when you're stirring, go all over the sides. at the bottom so nothing sticks what comes next is the magic ingredient she is Velveeta cheese but we are going to use half of it which is 8 ounces just go to Chungking they are there people cut it up into small pieces where it will melt. a little faster, you know, folks, what's got to happen, the rest of this cheese needs to join in with all the other cheese, you can't have too much cheese, so let's put it in there and melt it, let's fold it all in, well, we've got a pound. enormous. of cheese, you know guys, after our own keys, we use a lot of that Bilby for cheese because I don't have to have a lot of refrigeration running sometimes and I really love the flavor that it brings to it. that creamy cheese, so things have started to thicken a little bit here and if you let it sit for just a second before serving it, it will even freeze a little bit more, the cheese has melted, it's time to enjoy the fruits, sorry.

For the interruption friends, but when you throw food here on the table, people will always appear trying to eat it, but today I'm going to get the first bowl mmm, look at that rich color it has, that Velveeta. adds a lot to this Wow like James Brown that makes me feel good friends this here is good food this is one of those meals that will warm you up on a cold day it's comfort food at its best alright friends how cheesy! The potato soup was good, but friends, this is quickly becoming one of my favorites. Buckaroo Cabbage Soup now started with seven cups of water per box of that vegetable broth.

Now we've used chicken broth in this, but Shannon and I had a feeling that the vegetable broth even gives it a more Richie Richie, that's not a word, flavor, it gives it a richer, heartier flavor, so we Next we have is the ham hock, then we're going to core the cabbage, we're going to take that big old chopping knife and you cut it into pretty small pieces, you cut it all up there, what comes after that for Bugs Bunny's favorite food . What were carrots? And I don't have a potato peeler and if you don't have one, I can always use the cowboy style, which is the back of that knife, and just go ahead and let it go, it's time to cut and cut and I like mine on bite-sized chunks, so friends, we'll take it to a bowl. for about 10 minutes we are, I'm fine, it's bold for about 10 minutes, he has friends.

I've turned it down to a simmer now, so what comes next, we've got two cloves of garlic that we ruined here, we're going to mash. I'll put them there. I'm going to chop this onion and stick it in there. Next we are going to have about a tablespoon of

fresh

thyme

. It's a Herbie's that the charade got me with two. Now I had never gotten used to a lot of weeds. In my life that is eaten, but this is good and gives it a great flavor. I always like to take them where the stem is all the way to the root and just peel off the leaves and we're going to stack them right here.

Call it time because friends, this is taking time out of my schedule. I could have done it if a man had like a goat, he could probably chew this up for you guys pretty quick, but right there it goes, let's give it a good shake. then we're going to season with a tablespoon of Rica smoked pepper a little bit of salt and pepper to taste or you can use our original Red River Ranch that's what I'm going to put in there and we're going to cook it until the carrots are nice and tender, which which will probably take how long gin probably about 40 minutes for the carrots to be tender, we will cover it because it will come faster friends, since you cook this alone and if you think you are getting tired of being thirsty, add you a little more water or If you have a little more broth on hand, I would pour it in there while it's hot, don't take long to look at that.

My God, that stuff smells so good. My mother used to cook a lot of cabbage and she would get me out of the kitchen. Hurry up, my dad. They love a little of that cabbage and I just couldn't hurt her. She could stand the smell of it and when Shan started doing this, I thought it was another and then days. I'll probably have to get out of the kitchen, but friends, when you put all this together, there's an aroma that feels like home that will warm your heart, so let's get some of this in there, let's get some of that broth that I just can't get . about how good the smell is, that time is probably one of my favorite herbs that I've ever used, let's get the

fresh

cabbage out of that garden and then the baby carrots and the onion, you know if we had a nice loaf of that? sourdough bread spread with about half a pound of butter or a little bit of French bread, you wouldn't need anything else, you'd be all set if you're going to save this and refrigerate it later, take it out of there and discard even, but if you want to make something even better than that , get that meat out of there and feed it to your pup because you would love to have it.

Do you feel like there is foam in the air? This is the grand finale, what's a hodgepodge? It has been an old classic in our house for many years and I have made it for many hungry cowboys. Oil and old cold nights. When they arrive, this thing will warm your heart and soul, but it will also work at a Sunday social dinner. Don't be afraid to take this out and show it off. I started with half a kilo of ground beef. I let it be almost halfway done. One onion cut into cubes. I slid it there.

We season it really well with our original seasoning and then just let it brown completely and then we'll add the rest of the good stuff, which is two cans of this minestrone soup. Pairs well with this dish. I promise you a saucepan and a half of water, so don't do it. I'll be towing your cans, folks, so let's put that in there and that's a can of Rotel. They have a medium and mild spiciness. I prefer spicy, but today I'm going to go easy on you and we have the original that everyone has seen us use.

We use it a lot in our Ground Corn and Green Chile Casserole, but it works great in this little dish here. Ranch style beans are pretty prominent here in this part of the country, but some of you northern friends wrote to us when the salt cookbook was published and said you couldn't find them, use any good chili beans, they will work just as well. okay so let's get them in there give it a good stir and we'll be ready to go we'll take this into a bowl for about 10 minutes hard turn it down and let it simmer for about 30 to 45 minutes and then what we'll do we'll eat it .

I like to come down here, look at all that goodness there. whoo-whee, as Justin Wilson would say, I guarantee they'll be good, give me some of that, bro. I'll give you a little advice right now, for sure, if there are leftovers every time you run this, it will go. best that's the grand finale and this is probably one of my favorite dishes of all time and I know some of you will say because I heard he just poured stuff from a can in there if you know how to mix it up you can do it. Make canned things taste as good as anything in the world, so this is a one-pot meal that's super easy and you can whip up in no time.

Well, friends, we've got you covered for winter. Forget chopping firewood, you won't need any of that. - I warmed up because you have these three right here, friends, and that hodgepodge recipe can be found in our book. What does cowboy taste like? You say you don't have one. What is the deal? Go to Kent Rawlings. Don't worry, you can get it. We thank you all for stopping by the camp. It's been a great day today to share three of our favorites with you. Share the video and the food with your neighbors because the world needs more good neighbors.

Remember that Old Glory is still flying high. atop this wagon again today and we tip our hats to all the military men and women who have ever served this country and kept it free and safe. I'd like to thank my little wife for all the good footage she gets of her going over the chin to the safety of camp. you can see it's hard on that, aren't you big, you're hard on that, don't forget to hit that little subscribe button. God bless you each and every one and see you on the road of the three

soups

.

Hello, we have had. some really big celebrations in recent weeks Anna and Steve are celebrating their 10th anniversary, let's give them a good job and we got a couple of happy birthday wishes for Zoe who is turning nine and Tinsley and Tinsley who is turning eight. very happy birthday - all of you, happy birthday - yes