I had a boring cooking week, as I mentioned before. Then we ordered a pizza on Friday night and I was out to a friend’s last night. Tonight I needed to use up some of the leftover London Broil I fixed Thursday night. In fact, I should probably freeze the rest of it as it’s getting near the end of my comfort zone in terms of food safety.

But tonight, I sliced up some of the beef and heated it up with some honey barbecue sauce from a jar. I served it up on some French rolls and it was great.

My youngest had requested potato soup the other night so I set out to make some. My favorite potato soup requires starting with baked potatoes, and is roughly like this. I will periodically buy a 10 pound bag of potatoes and bake most of them up, making twice baked potatoes with about half of them and potato soup with the rest. I find it freezes well and we all like it. But tonight I didn’t want to bake potatoes and I’ve been on a kick to use up some pantry items, like some canned creamed corn I had around.

1/2 cup water

2 Russet potatoes, peeled and diced

1/2 tsp salt

2 carrots, peeled and diced

2 celery stalks, diced

2 15 oz cans of creamed corn

1.5 cups of milk

1/2 cup grated Cheddar

Bring the water to a simmer and add the potato, salt, carrots, and celery. Cover and simmer for 10 minutes. Add the creamed corn and simmer another 10 minutes. Add the milk and cheese and heat through.

This was really quite good. Simple but good. I think were I to do it again I might add some diced red pepper, to add a bit of color and a little burst of flavor.