Tag: potatoes

Easy Potato Soup

This is a great winter soup. Especially when it is warm inside and the snow is blowing outside. You can add a protein, like ham, or you can just leave it as a vegetable soup. We eat our larger meal at lunch time and try to eat lighter at night. A warm bowl of soup with crackers or a half grilled cheese sandwich fits the bill.

3 large potatoes

3/4 cup chopped celery with leaves

1/2 cup chopped carrots

3/4 cup chopped onion

3/4 cup half an half or milk

salt and pepper (to your taste)

Peel and cube potatoes into 1/4″ size

Put into a saucepan along with celery, carrots and onions

Add water, but do not totally cover the veggies

Bring to a boil and lower heat and simmer for 20 to 25 minutes until vegetables ar tender, but not mushy. I do not drain the veggies as the watr they cooked in holds a lot of flavor.

If you want some chunks in your soup, lightly mash them. If you prefer a creamy soup, use an immersion blender until it is smooth. You can add 1/2 tsp of nutmeg and 1/2 tsp garlic powder if you want to enhance your flavors.

And your ham at this point, but be sure that the pieces are small.

Add your half and half or milk.

Put it back on the stove and bring to a low simmer. Taste. Does it need more salt and pepper? Then add it now.

Turn off burner aned let set for a couple of hours to meld all the flavors.

Warm and serve with a sprinkle of cheese or croutons on top.

Corn Chowder

6 Medium Potatoes                        

Small Onion

1 Can Whole Kernel Corn            

1 Can Cream Corn

Salt   &  Pepper

1 Can Evaporated Milk or 1 Pint Half & Half

1 tablespoon butter.

Peel potatoes and chop into 1/2 ” cubes (or smaller). Chop onions. Cover potatoes and onion with water and boil for 10 to 12 minutes or until tender.*   Add cream corn and whole kernel corn (undrained) to potatoes.  Cook at a simmer for another 10 minutes.  Add salt and pepper.  Turn off heat and add Half & Half or the can of evaporated milk.  Add butter.  Put into a sealed container and let cool for 15 minutes. Serve Immediately or store in refrigerator for lunch the next day. 

*If you want a creamier soup, remove 1/2 of the potatoes before adding the corn. Using an Immersion blender, cream the potatoes in the pan until smooth. Replace the cubed potatoes you had removed into the cream mixture and continue following the recipe.