Our weather has turned cold again. Earlier the sky was tossing a few snowflakes around……just to make sure we hadn’t forgot winter was still in town.
It’s boy’s night out at our house. My husband and future son-in-law Glen are moseying downtown to the Ford Center to watch a basketball duel between the Cowboys and the Sooners. Sad to say I don’t care who wins this bedlam shoot-out at the local OK Corral. But with a posse of poodles to keep the bad guys away, I’m on my own for a quiet winter’s night supper………even if it means l have to restore law and order from the posse’s latest round of poodle fisticuffs.
With a lot of soup recipes to choose from, tonight I’ll belly up the bar with something easy, like a quick potato soup. This thirty minute meal will leave plenty of time for reading that good old-fashioned historical romance novel I started a few days back.
There’s sure to be other soup suppers before winter finally rides outs of town. But with a passle of other recipes to choose from, tonight’s the last chance for this one.
Serves 22 cups peeled and cubed potatoes 1/2 cup chopped celery 1/2 cup chopped onion 1 cup water (or a little more, enough to cover potatoes) 1 tsp salt ****** 1 cup half & half 2 T. butter 1/2 tsp caraway seeds 1/8 tsp pepper 4 oz. Velveta cheese (grated or cubed) Combine potatoes, celery, onion, water and salt in large sauce pan. Simmer covered, about 20 mins or until potatoes are tender. Mash mixture several times with potato masher, leaving some potatoes whole. Stir in remaining ingredients. Return to heat and stir constantly, until soup is thoroughly heated. Serve with crackers &/or grilled cheese sandwiches.
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