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Creamy Potato Sausage Vegetable Soup


  • 6 slices thick bacon, diced

  • 1 L. sweet onion, chopped

  • 2 C. carrots, chopped

  • 1 t. thyme,dried basil and 3 cloves garlic

  • 1/4 C. flour

  • 4 C. chicken broth

  • 1 lb. sweet Italian sausage

  • 4 C. diced potatoes

  • 2 C. kale, stems removed and chopped

  • 1-2 red or green peppers

  • 2 T. Italian parsley

  • 1 C. 1/2 &1/2 or milk

Cook and drain bacon and then sausage and set both aside. Cook onion and carrots in drippings. Add herbs. Add flour and chicken broth, boil and simmer 10 minutes. Add sausage and potatoes and cook 15 min. Add kale, then peppers,cook 5 min. Add cream or milk, simmer, sprinkle with parsley and serve in Hickory Flat Pottery Soup bowls with French Bread ( see recipe below) This is a thick soup, almost a stew - very hearty and great on a cold day. Enjoy !



Onion Soup

 * 1 Medium Sweet onion, peeled and cris cross

cut not quite to bottom.Place onion in HFP Onion Pot.

 * 2 beef bullion cubes placed on top of onion.

 * 2 Cups water poured over onion.

 * Place lid on top and microwave 5 Minutes

 * Place toasted garlic bread and

freshly grated Parmesan cheese on top. Yum! Enjoy!

Easy Bread



  • 3/4 cup warm water

  • 1 package active dry yeast

  • 1 t. salt

  • 1-1/2 tbsp sugar

  • 1 T. vegetable shortening

  • 1/2 cup milk

  • 3 cups all-purpose flour


In large bowl, add the warm water. Stir in yeast.
Add salt, sugar, shortening, and milk to bowl.
Mix in the first 2 cups of flour.

If needed, begin adding more flour, 1 T. at a time, until the dough chases the spoon around the bowl.

You do not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed.

Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.

Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour.

Punch down dough. Turn out onto floured board and knead.

Preheat oven at 375 degrees F.

Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes.

Score dough by cutting three slashes across the top with a sharp knife.

Put in oven and bake for about 45 minutes or until golden brown.

Turn out bread and let cool on a rack or clean dishtowel.


  • 6 T. butter

  • ½ T. Minced onion

  • ½ T. Minced garlic

  • ¼ cup chicken stock

  • 1 pint heavy cream

  • 3/4 cup shredded fresh Parmesan cheese

  • 1 pinch salt

1. Melt 2 T. butter and saute onions and garlic on med/low heat until lightly brown.
2. De glaze pan with chicken stock.
3. Add heavy cream, remaining butter, ½ cup Parmesan cheese, and salt.
4. Bring to boil and reduce over low heat for about 15 min. or until slightly reduced.
5. Serve over your favorite pasta and garnish with remaining cheese.

Cody's  Alfredo

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