Today’s potato soup

I’m not much of a cook, but I am learning to master some basics, like easy pasta dishes, perfectly-cooked bacon, chicken noodle soup, and as pictured below: potato soup.

My mother-in-law taught me years ago how to make it, but with the years I neglected the practice. I was working full-time, going back to college, having babies, etc. But now that I am home all day I have the time to play around. And with time and the cooperation of my family (well, my husband at least) I am gaining more courage to try new things.

Not that potato soup requires a lot of courage. It’s hard to go wrong with potatoes, butter, and milk. But I don’t like a dull soup, so I add things, tasting as I go. Today’s batch was by far my favorite. I used sautéed onions, salt and pepper, garlic powder, dill weed, corn, and ham. The dill weed I added because I tasted the soup and felt it needed a little more sweetness. After sniffing around the spice cabinet and taking a suggestion from the internet, dill weed proved to be the perfect addition.  I added the corn and the ham at the end since they don’t need so much time to cook (the ham was already fully cooked). The ham and corn turned out to be good choices, and made for a hearty soup. We have a ton leftover, so I may just freeze the rest and save it for later. I love having leftovers for my lunches, but you can only eat so much potato soup.

So, in lieu of a cohesive conclusion to this post… Here’s to potato soup, and trying new things!

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4 thoughts on “Today’s potato soup”

  1. That sounds SO yummy! I love potato soup — it is so versatile. 🙂

    I was making a ‘loaded baked potato soup’ version once and tried cooking the chopped up leftover potato skins in some butter & olive oil, with salt and pepper. (Usually I peel the potatoes and toss the skin.) We used this as a crunchy garnish on top of the soup and it was really delicious — in case you like potato skin (I know not everyone does).

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