Potato Soup

Another item that is on my children’s favorite list is my potato soup. I think I make it different every time, but generally it’s about the same, sort of. They love it though.

Whenever I make soup, chili, spaghetti sauce, etc., I always make a huge batch. Then I freeze what I don’t think will get eaten and I have some dinners for those days when I don’t feel like cooking.

I start off sautéing in butter, a chopped up onion and maybe some garlic. Depending on the size batch you make will depend on how much, but I don’t think it really matters, do you? After the onions are good and soft, I’ll throw in some flour and make a rouge (which I just learned this term–basically it’s flour and butter cooked together) and it’s a thickener, I think. Oh yeah, I’m a cook.

I then add chicken broth (again, depending on how much you make) and I whisk this in so that the rouge becomes blended with the liquid. While the onion and garlic are cooking, I would be peeling and cubing my potatoes. Depending on my energy level, will determine if I peel the potatoes because sometimes you need a little skin. I prefer small potato cubes. Dump those in the broth and let simmer until the taters are done.

Before serving add either: heavy whipping cream, half and half, or evaporated milk. I usually have evaporated milk on hand and it does make a nice broth for potato soup. And you could also use a combination of all three. Say you have a tad bit of whipping cream left that you have no idea what you’re going do with—throw it in your soup. Any soup. Who doesn’t like cream? But careful because you don’t want to get your cream boiling, it’ll curdle and make the soup look not-so-good even though it will taste just fine.

You can then season to taste or just let everyone season to their own liking. If you want to get all fancy, you can dish out some shredded cheese, chives, bacon crumbs and sour cream to plop on top, but all of us here just like it straight up.


Rating & Type: FE/V

Tilapia, Baked Potato, Corn

If you shop at Sam’s, I’ve had good luck with their frozen fish (Tilapia, Salmon, Cod, etc.). What’s nice is you can take out how many pieces you need as the fish thaws out pretty quick. When I’m in a hurry and if I forgot to thaw the fish, Tilapia cooks rather quick even in the frozen state.

I melt butter (real butter – I never use margarine for anything), a few tablespoons in a skillet. I sprinkle the Tilapia with Lemon Pepper seasoning and sautee in butter. I know this sounds like frying, but sautéing sounds so much healthier and really, it’s not deep frying, it’s just butter ☺. It would be like baking it in the oven by basting it with butter. If that makes you feel better, you could do that. Once the fish turns white, it’s done, but I like to keep mine in the skillet until it turns golden brown. Takes a little longer, but to me, it’s worth the extra time. But if you don’t like that crunchy brown goodness, then take it out of the pan earlier.

While the fish is cooking, you can cook your potatoes in the microwave, but I like my baked potatoes cooked in the oven. I have a small little oven next to the big oven and so it’s nice for smaller things like a few potatoes. You wrap them in foil, prick with fork and cook in the oven (350) for at least an hour. Or if you don’t mind having your oven on, the potatoes are even better at a lower temperature and baked longer. If your short on time, you can microwave for a little, put them in foil and then cook in the oven. That helps give it the oven kind of flavor with less time involved. Make sure you slather the potato with some butter before putting it in the foil. Yes, real butter.

If you don’t like corn, heat up some other vegetable.

Ingredients:
Tilapia
Potatoes
Corn

Rating & Type: E/F