I can’t decided what this blog should be, so for now, it’s taking on multiple personalities. Today, meet the Foodie, the person who is passionate with good food, both eating and creating it. It goes beyond the food … it’s the way something good to eat caresses our souls, brings us together, and causes some of us to wax philosophical about veggies, spices, and concoctions!
Todays entry: Fabulous Fall Potato Soup
This is done ala Lois Walker cooking school (my mom) … The woman didn’t write recipes down. She had this thought that a good cook simply got to “know” food, and how things should taste to delight their family. I am there. Funny, but this philosophy also is infused throughout the Kundalini school of Yoga … nothing measured. The cook is to be in relationship with the food, sharing life force and gentle thoughts of goodness and grace with those who eat their creations. Anyway … on to the recipe!
Cube your potatoes (I made about 1/2 pot full of an eight quart pot). Also added a couple of cubed carrots. Cover with water and cook until “almost” tender. In a frying pan I sauted a small onion and about 3T minced garlic in REAL butter. When the potatoes were “ready,” I drained them, added the onion mixture, and then about 3/4 of a “box” of chicken broth, and 2-3 C. low-fat milk (cream is better tasting, but not better on the butt). I let it cook about 15 minutes on low, then took out about 2 – 3 C., blended it smooth, and reintroduced it to the pot of soup. Continued to simmer about 20 minutes to thicken. That’s it! Oh! Salt and pepper to taste for seasoning after I added the blended soup back.
That’s it! I hold tightly to the belief that soup is a curative agent for most things that ail you. May this simple recipe be so for your soul today.
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