Snowed-in Saturday: a slight detour from our regularly scheduled busyness

If you live in the High Country, you KNOW what I’m talking about. For any readers who don’t live around here, we’ve been having a huge, wonderful “snow event.” All the plans for last-minute shopping and running around town have gone right out the window because the roads are pretty much impassable in most areas of the county.

So we’re GOING with it! We spent yesterday afternoon shoveling and most of today doing more shoveling and playing in the snow. Our dogs are delirious with delight as they romp through the snow. We’ve completely re-geared our weekend to take full advantage of the weather.


Of course, that also means lots of good cold-weather treats in the kitchen. I thought I’d throw out a few ideas that just seem perfect for this snowy weekend. I’m also going to include a brand new soup recipe that we are feasting on!


If your kids come in looking for hot drinks after some wild snowplay, start heating up homemade hot cocoa and hot spiced cider. An easy munchy is microwave caramel corn…so fast and easy!


The smell and spicy taste of molasses cookies or gingerbread is a perfect addition to the day. Quick and easy brownies will go fast if you serve them while they’re still warm.

Consider putting a crock pot of refried beans to cooking. Really, anything in the crockpot is perfect for weather like this.
Today is my annual Banket-making Day. This is a really special family recipe without which it could not be Christmas. This project takes some time, but I’m not going anywhere today, so it’s a perfect time to start this. This year I’ll be making my own almond paste for this melt-in-your-mouth Dutch treat.

Last night I made a new potato soup. My son had his wisdom teeth out yesterday morning and he needed something warm but very easy to eat for dinner. Fortunately, I made some for all of us. Today it tastes even BETTER!

Barb’s Potato Chowder

  • 5# red potatoes
  • 2 T. olive oil
  • 2 medium onions, chopped fine
  • 9 cloves garlic, minced
  • 2 c. celery, chopped fine
  • 1 qt. chicken stock
  • 1 qt. milk
  • 16 oz. shredded sharp cheddar cheese
  • 8 oz. shredded swiss cheese
  • 1 T. soy sauce
  • 1 T. dry mustard
  • 4 t. salt
  • 2 t. coarsely ground pepper
  • 4 t. dried dill
  • 3 c. very finely chopped broccoli (optional)

Disclaimer: This made an enormous pot of soup. I cooked this in my 16 quart stock pot. If you don’t have a pot this large, cut the quantities in half and go from there.

Wash and cook red potatoes, leaving the skins on. When they are thoroughly cooked, drain and set aside.

Saute onions, garlic, and celery in the olive oil until they just start to carmelize.

Puree the cooked potatoes, still in their skins. Add stock to the food processor while pureeing the potatoes. Put the puree back into the stock pot. Stir in the onion mix. Add 4 cups of milk and all the remaining ingredients except for the cheese. Simmer for 30-40 minutes.

Remove the pot from the burner and stir in cheese. Serve with hot crusty sourdough. This soup is even better the second day!

We’d love to hear from you now….. If you have any great photos of your day in the snow, post them on the High Country Mom Squad Facebook page. We’d love to see how much snow you got and how much fun you had playing in it!

It won’t be long before we’re back to the regularly-scheduled Christmas rush, but enjoy today!

Barb Kelley.


  1. I know at least three people who had potato soup last night, including us! We’ll definitely be making your recipe next time!