What’s Cooking 5/17/16?

The weather has been unseasonably chilly the past few days and today it’s rainy too so I think it’s a great day for a pot of soup.

My favorite soup is potato soup.

I’ll tell you how I make my potato soup, but bear with me because I do not measure at all with soups, it’s more of just a toss it in the pot process.  But that’s part of the charm of soup isn’t it?  Almost anything goes.

First a little funny for you…   I actually googled the proper spelling of bear or bare to use in my above comment “bear with me” and if I had used the spelling “bare” with me, then by one definition I would have been unintentionally asking you to undress with me….

Whew, good thing I googled that!  🙂

Yes I’m 12 years old again.

Potato Soup Recipe

  • peeled and diced potatoes
  • chicken stock
  • diced celery
  • diced onion
  • finely chopped fresh rosemary
  • rendered bacon fat or olive oil
  • salt and pepper to taste
  • masa corn flour
  • milk – warmed and full fat preferably

Peel and dice potatoes and boil in chicken stock until tender.  While potatoes are boiling saute celery, onion and rosemary in bacon fat until softened, then add the mixture to the simmering potatoes.  Test a couple of potatoes with a fork to make sure they are done and then add a  heaping tablespoon (or 2) of corn masa while the soup is simmering (not boiling).  You will need to stir the masa into the soup quite well and it will take a couple of minutes to get it completely incorporated.  Then add warmed milk until you reach the “soup” consistency you like.

I find that by boiling the potatoes in chicken stock it adds flavor to the potatoes and the same for the masa corn flour.  It adds a little flavor while not leaving that pasty texture you sometimes get with corn starch or flour.

My favorite thing to go with potato soup is a big pan of corn bread.

You can top your potato soup with cheese, sour cream and bacon bits what ever you like.

That’s the great thing about soup, you can just toss in anything you like.

Sometimes the next day I’ll add 2 bottles of clam juice and clams to the potato soup and it magically turns into clam chowder.  YUM!!!

What’s Cooking 5/17/16?

  • Breakfast: egg and sausage fritata
  • Lunch: salad in a jar
  • Dinner: Potato soup and cornbread

What’s cooking for you today?

Have a great day!

Till Next Time,

Lori

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