Merry Meet!
As we prepare for our Imbolc celebration, one of my favorite (and simplest) recipes always comes to mind. Imbolc literally translates to "in the belly" and is a time when Ewes begin to get milk again. As such, milk and dairy products are often associated with this sabbat. My favorite recipe to honor Imbolc is a simple potato soup recipe.
This recipe is soup simple, and also very adaptable. Feel free to make it your own.
Ingredients
2 pounds frozen southern style hash browns
1/2 pound bacon
4 (12 ounce) cans evaporated milk
1 sweet onion, diced
1 (8 ounce) bag shredded cheese - triple cheddar
sour cream
green onion
croutons
Directions
Slice bacon into small shreds. Fry in a large dutch oven. Once bacon has started to crisp, add in diced onion and fry in bacon grease until translucent. Stir in frozen potatoes and allow to get some color. Add milk then stir in 4 ounces of shredded cheese (remaining cheese is added to individual bowls).
I like to serve this soup with some shredded cheese, green onions, sour cream, and croutons.
Blessed Be,
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