It must definitely be fall now – the first kettle of potato
soup went on to boil tonight!
Every year, we welcome my mother’s potato soup recipe back
into the fold with open arms. It’s so
simple to make, and so wonderful to eat: Tonight, we added about eight smallish
peeled potatoes (from our Labor Day weekend potato-picking excursion), half a
diced onion, some parsley from the garden, and some salt, pepper, and garlic
powder to the good old Le Creuset with just enough water to cover
everything. Then I heated the French
oven to a rolling boil and lowered the heat to Medium, cooking the potatoes for
about 25 minutes, or until they were wonderfully tender and ready to be mashed.
I drained most of the water off and added a pat of butter
and some soymilk to its place, and then I got to mashing. I like some chunks of potato in my soup, so I
left a few pieces here and there, but within minutes the soup had a wonderfully
thick consistency and was ready for serving!
As usual, LeeLee and I put in our favorite add-ins: He likes
vegetarian bacon bits, and I like Goldfish crackers. You can’t mess with the classics!
I regret to inform you that we had very, very little soup
left by the end of dinner. But not to
worry – with 40+ pounds of potatoes to burn through, we’ll definitely make this
meal again soon!
:)
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