It was chilly outside, and there was chili inside, at the annual Royal Feast Soup Cook-off. Yes, there was Southwest Chicken Chili, Creamy White Chili, Turkey White Bean Chili, and Waynedale’s White Lightning Chili. There was even an entry called “Better Than Your Mother’s Chili.”
Everyone was welcome to sample over 22 different types of soups, chilis and chowders prepared by some of the area’s top chefs, restaurant owners, moms, dads and students during St. Therese’s fundraiser.
On Sunday, whoever collected the most Royal coins in their respective “tip jar” was donned with a crown.
At the end of the event, the top three favorites were: Third place-Randy DeRemer serving his “no recipe” Southwest Chicken Chili. Second place went to a student at South Side High School, Nathaniel Cardelli presenting a wild Buffalo Chicken Soup served with grated blue cheese and a garnish of celery.
But, chilly and/or chili was not a winner on this Royal Feast day.
Top prize this year, beating out 2-time Champion Roger Norton, winning with a total of 39 coins, was Elaine Cooper. She served a delicious hearty-homemade Baked Potato and Cheese Soup.
Everyone was actually a winner…donating their time and talents went to a good cause. The monies raised will help fund St. Therese Catholic School’s up and coming K-8 grade play called Peter Pan.
BAKED POTATO AND CHEESE SOUP
3 pounds Red Potatoes
1/4 cup Margarine, melted
1/4 cup Flour
8 cups Half and Half
16 oz Velveeta Cheese, melted
White Pepper to taste
Garlic Salt to taste
1 tsp Hot Pepper Sauce (Franks red hot sauce is ok)
1/2 pound Bacon,
1 cup Cheddar Cheese, shredded
1/2 cup fresh Chives, chopped
1/2 cup fresh Parsley, chopped
Dice peeled red potatoes into 1/2” cubes. Place in a large pot, cover with water and bring to a boil.
Let boil for 10 min or until 3/4 cooked.
In a separate large soup pot, combine melted margarine and flour, mixing until smooth.
Place over low heat and gradually add half and half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.
Add melted Velveeta. Stir well.
Drain potatoes and add to cream mixture.
Stir in pepper, garlic salt and hot pepper sauce.
Cover and cook over low heat for 30 min, stirring occasionally.
Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
Makes one crock pot