Speaking of combining things, did you know January is National Soup Month in the USA? What we don’t understand is why April is national grilled cheese sandwich month. Those two celebrations belong together. Someone should right this wrong.
We think we’ll have soup while we work up a petition.
Won’t you join us in a bowl? It’s big enough for all.
Easy Potato Soup
4-5 potatoes, peeled and diced
Chopped or diced onion to taste
1 tbsp. cornstarch or flour
¼ cup water
2 cups water
1 cup milk (whole, evaporated, or 2%)
1 tsp. salt
1 packet chicken bouillon
Shredded cheese optional
Melt butter in 2 quart saucepan.
Add onions and potatoes and cook until soft (5-10 minutes).
Mix 1 tbsp cornstarch with ¼ cup water (pre-mixing prevents annoying lumps). Add cornstarch mixture, water, milk, salt, and bouillon to softened potatoes and onions in saucepan.
Bring to a boil, reduce heat and simmer 20-25 minutes.
Serve with a topping of shredded cheese and a chunk of fresh bread.
Bonus goodness:
Crave added richness? Substitute ½ cup whipping cream for half of the milk.
Are you a vegetable fan? Toss in the veggie of your choice, either frozen or fresh, when you add the milk and water. We like frozen carrots and corn. They add color and they cook right along with the potatoes.
Like things meatier? Put in leftover ham or chicken.
Bland potatoes? Mix in sweet pickle juice. Six teaspoons give the soup a little zing.
Want some zest? A ½ teaspoon dry mustard provides zip.
Need more soup? Add more stuff. The converse works too.
Fighting off vampires? Switch out the regular salt for a teaspoon of garlic salt. If you have a bad infestation, add ½ teaspoon crushed garlic to the soup and serve with a wood spoon.
Helen Carpenter loves liking and sharing blog posts from other authors. She lives in Florida with her husband of many years and appreciates every day, especially those without hurricanes.
