Yesterday my blog visits spiked to 3 times the usual number of visitors. I am not sure if it was from the easy recipe I posted two days ago or the fashion post yesterday. Leave me a comment and let me know! More on wardrobe makeovers tomorrow – for today, let me share what I cooked for dinner yesterday. I always have a big bag of potatoes in my veggie bin, usually sprouting and needing to get used up. I made this soup yesterday to use up the rest of the ham leftover from the weekend. It would be good with ham or bacon added, but below I will present the basic recipe. It is based on a recipe from a monastery cookbook and though it sounds basic, it is really quite tasty. And it really is a simple pantry meal – all you need is potatoes and onions!! I served this with a large green salad topped with chopped peppers and carrots plus garlic bread. A filling and cheap meal.
Potato and Onion Soup (serves about 4)
1 large onion, peeled and diced
4 T. butter
6 large potatoes, peeled and diced (doesn’t have to be too finely chopped, they get mashed up)
8 C. water
salt and pepper
fresh parsley for garnish if desired
Heat the butter in a large saucepan over medium heat. Add the onions and cook for about 5 minutes until they are starting to soften a little. It is OK if they brown a touch, but if they are browning too fast, turn the heat down. Add the potatoes and water and allow to simmer uncovered for about an hour. Mash up the potatoes a bit at the end of cooking, but leave some chunks. If it seems too thick, add a little more water. Salt and pepper to taste (I prefer to let individuals do this themselves at the table). Garnish with parsley if desired.
Enjoy!
Best regards,
Lynn
[...] Or, if you just want to be able to toss something in the oven and deal with it later, then Summer Squash and Sausage might be just the ticket. Also in that hearty meal vein, we have Pantry Potato Soup. [...]