Photography is a passion of mine but I do have a life and other interests. I am also passionate about my family, animals, and life in general and yes, sometimes that means some quirky stuff. I wrote a column on Examiner.com for seven years and with their recent closure I've been transferring many of my old article's into the blog.
So here you'll find a little business, a little personal, and a little bit of everything in between. It's all just a bit of a mish-mash here but I hope that you'll enjoy the images I share, what you read, and will return often.
To view my professional work, please visit www.gilasplace.com
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Hearty Potato Soup
Soup’s good with me all year around but it’s the general consensus that the cool evenings we are seeing here in Southeast Missouri, is calling for soups, stews, chili and the likes; comfort foods that stick to your ribs and warm your bones.
Hearty Potato Soup
Place diced potatoes, carrots, and celery in the soup pot filling with water just over the top of the veggies and throw in 4-5 chicken bouillon cubes. (You can use 4-6 cups of chicken broth or stock if you like but the bouillon is convenient for me. Bring to a boil and then reduce to a hard simmer.
Add butter to skillet on medium heat. Once melted, add flour using a wire whisk, to make a thick roux. Cook one minute.
Using your wire whisk, blend in two cups of cream. At first this will look like milk gravy but the mixture will thicken fairly quickly. You’ll know it’s thick enough when it begins to pull away from the pan while whisking. Remove from heat.
Now, this step is us to you. If you like your soup chunky, skip it. If you like creamier soups use a potato masher or stick blender to mash up some of the veggies in the soup. I just give it a couple of quick burst with a stick blender until the consistency looks right for my taste.
Serve topped with bacon crumples, a dash of shredded cheese, and a few green onion pieces. Some people like a dollop of sour cream on top as well, but using Half and Half in this recipe makes it rich enough that the sour cream is not necessary for me.
Have to tell you I made this soup last night and it was one of the best potato soup recipes I have ever made. My kids loved it. Next time I will make a double batch and freeze it for lunches. Thank you for sharing!
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