Laura makes great potato soup. She wrote an article about it. https://harvestlanecottage.blogspot.com/2017/02/filling-tummies-in-hard-times-simple.html?m=1

This was so good. I looked at various recipes then made it my way. Here is my recipe. 2- 9 inch pie crusts (top and bottom) See my easy piecrust recipe 1lbs chicken breast (shreaded) 4 T butter 1 T olive oil 2 carrots diced 2 stalks celery diced 1 onion diced 1 potato diced 2 1/2 C chicken broth (left from Tamales) 1 t fresh Thyme (I am overwintering on my counter) 1/2 C frozen peas 6 T flour Salt (to taste) Pepper (to taste) 1 egg Directions: I cooked 3 small frozen chicken breasts about 1 lb. Next time I’ll use the air fryer. Cooked to 160 degrees Cool and shred In a 11 inch pan Melt butter and 1 T olive oil on Medium High Add onions, celery, and carrots. Sauté 5 minutes till onions translucent Add potatoes Add flour and cook 3-4 minutes Add 1/2 of the broth and cook 3-4 minutes. Add remaining broth. Add Thyme and salt and pepper. Cook till it boils then reduce to simmer. Add chicken. Cook till 5 minutes. Preheat oven to 450 Place a pie crust in the bottom on a deep dish 9 inch pan. (Next time i am going to use my cast iron skillet) Add filling Place top crust on. Pinch crust together to seal then fold under and crimp. Cut slits in top Brush top with egg Place on cookie sheet for possible overflow Place on lower rack and cook 30 minutes Rotate and cook at 350 for another 30 minutes. Look for it to be steaming and bubbling to make sure it’s done. I used a thermometer and tested the center and it was 165 degrees. Cool for 15 minutes. Enjoy.

Years ago I was a Saladmaster Cookware demonstrator. We made meatloaf on the dinner and called it a Health Meatloaf because it was full of vegetables. It was good so I want to share it with you. I used 2 lbs of hamburger, 1 onion, 1 carott, 1 potato, 2 eggs, oatmeal, and salt and pepper. You can add celery, green peppers, jalepeno's, or whatever you like. I use my Saladmaster machine and the #1 (fine) cone to shred the potato, carott, and onion. I then add my eggs and oatmeal. The best way to mix it well, is by hand. I sprayed my bread pans well, and then add the meatloaf leaving about 1/2 inch on the end for grease. I cook in the oven for 30 minutes at 350, no sauce. I made the sauce with ketchup, vinegar, and sugar. On the dinners I used to use cream of celery soup. At 30 minutes add the sauce. Bake another 30 minutes our until the internal temperature is about 170-180. It came out well and we served with baked potatoes. RECIPE

Laura got in the kitchen and looked through the pantry. She found yellow split peas. She made Yellow split pea soup and some cornbread, it was really good and was perfect for our 11 degrees and minus 5 windchill. Yellow Split Pea Soup (4 servings) Comforting, simple, and budget-friendly Ingredients 1½ cups yellow split peas, rinsed and picked over 1 Tbsp olive oil or butter 1 medium onion, diced 2 carrots, diced 2 celery stalks, diced 2 cloves garlic, minced 1 tsp salt (adjust to taste) ½ tsp black pepper 1 tsp dried thyme (or 1 bay leaf) 6 cups broth (vegetable or chicken) Optional: ½ tsp smoked paprika or cumin Optional finish: squeeze of lemon juice or chopped parsley Instructions Sauté vegetables Heat oil in a soup pot over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until soft and fragrant. Add garlic and cook 30 seconds. Add peas & seasonings Stir in split peas, salt, pepper, thyme, and optional spices. Simmer Pour in broth. Bring to a boil, then reduce to a gentle simmer. Cover and cook 45–60 minutes, stirring occasionally, until peas are very soft and breaking down. Blend (optional) For a smoother soup, use an immersion blender right in the pot, or blend part of the soup and return it to the pot. Adjust & serve Taste and adjust salt. Finish with lemon juice or parsley if using. Notes & Variations Thicker soup: Simmer uncovered the last 10 minutes. Thinner soup: Add ½–1 cup extra broth or water. Ham version: Add a ham bone or 1 cup diced ham at step 3. Slow cooker: Everything in the pot, low 7–8 hrs or high 4–5 hrs. If you want it extra creamy without blending, or no-onion / no-celery, I can tweak it exactly to your preference.

Enjoy