Snowstorms and Soup
We are such creatures of habit, aren’t we? For instance, every time a true snowstorm blows in I begin craving potato soup. Thankfully, the writer in me always keeps a mini-journal in the margins of my favorite recipes…otherwise I probably wouldn’t have realized the connection between my favorite potato soup recipe and deep snowfalls!
Rarely do we get more than three inches of the white stuff, but after playing in twelve inches (plus drifts) with my girls the other day, I turned to my Seasons of Refreshing Vol. II cookbook and smiled at the accumulating red inked notations gathering beside this recipe. Each one dated during a different month of winter, and each mentioning more than four inches of accumulated snowfall. Seems we’ll have to start calling this particular potful: Snowstorm Soup!
Potato Cheese Soup a.k.a. “Snowstorm Soup”
- 4-6 medium potatoes
- 1 small onion
- 1 cup celery, chopped
- 1 carrot, chopped
- 2 cups chicken broth
- 3 TB butter
- 2 TB flour
- 2 TB parsley
- 3/4 tsp. salt
- dash pepper
- 1 cup Cheddar cheese, grated (or cheese of your choice)
Peel and chop veggies. I use my handy-dandy Pampered Chef food chopper for the onion, celery and carrots. In a 3 quart soup kettle/pan, add potatoes and vegetables to boiling chicken broth. Cover and cook 20 minutes or until potatoes are tender. Mash potatoes slightly; do not drain. Measure mixture and add enough milk to make 6 cups, or guestimate till soup is right consistency for your family’s preferences. Blend melted butter, flour, parsley and salt and pepper. Stir into mixture and cook until thickened. Add cheese and stir until cheese melts. A packet of dry Ranch dressing may be added for flavoring if desired, but our family never “so desires”. This recipe is delicious enough without the Ranch. It makes 5-6 servings.
Not that I expect you to take my word for it, but also marked in the white space to the left top of my yellowed cookbook page are the words: Outstanding! Best P. Soup Ever!
Let it snow, let it snow, let it snow…
