Well, hello dear friends! My migraine is finally leaving and I am back to cleaning, cooking and creating a home for Hubby and me. It’s that perfect time of year for comfort food, isn’t it? And that is why I have made my own recipe for Creamy Potato Soup from Scratch recently.

I MUST tell you a story about the first time I made potato soup. We had only been married a few weeks, and it was a cool Fall day. An ideal day for soup, right? I thought I would dive into one of the many cook books I had received as a wedding present. (Yes, they gave cook books as gifts back then.) (HUGE SMILE)

Anyway, Hubby liked potato soup with lots of cheese and cornbread. I worked in the kitchen most of the afternoon making sure I timed it just right, so everything was ready when he got home from work.

I had never made either one before, but I was confident I was making a great meal.

Mistake number one. I baked the cornbread in a loaf pan. Um..don’t ever try it. It will take hours to bake fully. And/or the top will be burnt to a crisp and the middle will still be doughy. Yep, You guessed it-That is EXACTLY what happened to me. I was SO embarrassed!

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