I’ve shared before that I enjoy the entire life cycle of food. The whole “Farm to Fork” idea may be trendy right now but that’s really how I live my life every day. From farming, fishing, and hunting to tapping maples and growing a garden, I enjoy all aspects of the food I eat. And that enjoyment extends to cooking as well.
A few of my kitchen creations. An Old fashioned made with our maple syrup. Wild turkey and rice soup. A perfectly cooked venison steak. Cheesy garden vegetable and sausage soup. Hearty duck stew.
A few of my favorite recipes
- Beef Stroganoff– Sometimes I swap out the beef for venison or other wild game.
- Chicken and Wild Rice Soup– I use wild turkey in this recipe.
- Hearty Dutch Oven Beef Stew– This is the recipe I use to make my Duck Stew.
Growing up you wouldn’t find me in the kitchen very often but as an adult, I started to experiment more and now enjoy cooking up meals for friends and family. So I thought I would share a recipe that if I am being honest, I stole from a friend and made my own. This potato soup recipe is perfect for a cold winter day. Topping a hot bowl with some shredded cheddar, preferably from Sartori, makes this recipe extra delicious.
Darin's Slow Cooker Potato and Ham Soup
- 2-3 cups Diced Ham
- 6 large Russet Potatoes Peeled and cubed
- 1 large Yellow Onion Chopped
- 4 Carrots Peeled and chopped
- 2 Celery Stalks Chopped
- 4 Chicken Boullion Cubes
- 1 tbsp Dried Parsley Flakes
- 5 cups Water
- 1/3 cup Butter
- Salt and Pepper To taste
- 12 oz Evaporated Milk
- 1 bunch green onion For topping
- Shredded cheese For topping
- Add all ingredients except evaporated milk into slow cooker
- Cover and cook on low for 6-8 hours
- Stir in evaporated milk in the last 30-60 minutes of cooking time
- Serve topped with green onion and your favorite shredded cheese