Potato Soup

I hope you had a good weekend.  We finally are getting rain after going a long time with no rain.  It's a welcome sight.  There are more peeps of Fall around the yard.  I am sharing a really good soup for these chilly Fall rainy days.

These are all from the yard.

I bought the bowl and plate purple transferware from Nancy's Daily Dish blog.  She didn't pay me to mention this and is learning I am mentioning her along with you all!  She is a great source for collecting transferware.  Purple appeals to me a lot during these days of Fall and Winter coming.  You know I read somewhere that the older you get the more you are drawn to purple.  Isn't that funny or odd?

My daughter April is a great cook and enjoys it.  I am beyond blessed to enjoy her cooking.  She cooked this soup and does cook a good bit on the weekends.  She enjoys cooking, I wish I did!


For this soup you will need;

6-8 medium-large potatoes, peeled,

6 large slices of bacon or ham, one large white onion

3/4 cup All Purpose Flour

3 cups of milk

Red pepper Flakes

Nutmeg 1/2 teaspoon

2 teaspoons garlic

2 teaspoons onion powder

1 teaspoon thyme

1/2 teaspoon sage

Black pepper and Salt to taste

Marsala Wine

One stick of butter

One cup of shredded cheese

Olive oil as needed

 

 

Boil potatoes until tender.  Set aside.

Cube the potatoes before boiling them.

Chop onion and cook with one stick of butter until slightly brown.

Add 3/4 cup all purpose flour and blend until no lumps.  Add olive oil if the mixture is too thick.

Add three cups of milk and simmer, stirring well until it comes to a boil.

Add 6-8 cups of water

Season with 1/2 teaspoon red pepper flakes, 2 teaspoons garlic and onion powder, 1 teaspoon thyme, 1/2 teaspoon sage, black pepper and salt to taste

Stir and cook on medium flame.

Add potatoes.

In a skillet, brown ham or bacon until cooked, and cut into pieces.  Add to soup.

Add 1/3 cup of marsala wine.

Stir all ingredients together well and cook for 15-20 minutes on medium heat with lid.

Add 1 cup of shredded cheddar cheese and stir.

For garnish, have more shredded cheese ready.

Potato skins- save your skins! boil them for 20 minutes and drain. toss with olive oil. spread in a single layer on a greased cookie sheet. sprinkle with salt and pepper. cook in an oven 20-30 minutes on 450 or until to desired amount of crispness.  Serve as a topping for soup.  That's it!

 

 

 

It's a good comfort soup, it's wonderful with this weather we are having.

Jan



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