Anyway, I'll keep the soup recipe REAL simple this time--not one from my church bistro which, I admit, can be arduous at times to prepare. This recipe is so easy, even a caveman. . .oops. I don't want to be guilty of specism.
We have snow forecast for tonight, and somehow on a snowy evening nothing pleases me more than honest to goodness simple potato soup. So, here it is--this is pretty much the recipe my mother followed when making potato soup. . .
Potato Cheese Soup
Serves 4 (please note, this is less than the usual recipes I post)
4 medium potatoes, peeled and quartered
1 small onion, finely chopped
1 cup water
1 tsp. salt
2 cups milk
3 Tbsp. butter (or margarine) melted
2 Tbsp. all-purpose flour
2 Tbsp. minced fresh parsley
Dash of white pepper
1 cup shredded Swiss cheese (or cheddar)
1. In a saucepan, bring potatoes, onion,water and salt to a boil.
2. Reduce heat; cover and simmer until potatoes are tender. DO NOT DRAIN.
3. Mash potatoes slightly.
4. Stir in milk.
5. In a small bowl, blend melted butter, flour, parsley and pepper. Stir into potato mixture.
6. Cook and stir over medium heat until soup is thickened and bubbly.
7. Remove from heat; add cheese and stir until almost melted.
Stay warm, and enjoy.
I will suspend posting soup recipes for a couple of weeks--I send Seasons' Greeting to you all and wish for you a Joyous Christmas, Hanukkah, or Kwanzaa--whatever you celebrate.
And I pray for a better New Year than we have seen for a while.