Wednesday, March 30, 2016
Monday, March 28, 2016
THOUGHT FOR THE DAY - REMEMBER OUR MEN AND WOMEN IN THE MILITARY TODAY AND THE SACRIFICES THEY MAKE FOR US.
This Dad is about to be deployed and is having to say goodbye to his newborn baby girl. Sacrifices like this are made every day, and may we be reminded, that our FREEDOM comes with a cost, and our soldiers and their families are paying it. Your fellow Americans are so grateful.
It's been about 2 years since I've posted a recipe, but I have been tinkering with this potato soup recipe for awhile and thought I would share. I'll leave this up for a couple of weeks, and then post it to my most "current" recipe page.
- Medium potatoes - (I like red bliss or golden potatoes for this)
- Butter (and I mean the real deal here)
- White onion
- Chicken Boullion
- Sea salt
- Whole milk or half and half (I use this)
5 to 6 medium potatoes - peeled and cubed
1/4 cup butter
1/4 cup onion chopped
2 teaspoons or 2 cubes of chicken boullion
1/2 teaspoon of sea salt
1/4 teaspoon pepper
2 cups whole milk or half and half
Peel and cube the potatoes and place them in a large pot and cook until tender - drain and keep warm.
While the potatoes are cooking, in a skillet melt the butter, then add the onion and cook about 5 minutes. If you use boullion cubes add them when you add the onions, otherwise add the boullion to the cooked onion.
Add the butter/onion/boullion mix to the drained potatoes. While stirring, add the milk and then the salt and pepper. Stir well.
Take 1/2 of the potato mix and put in a blender/food processor for about 20 to 30 seconds and return this to the soup. This step will thicken the soup.
Garnish with cheese, cut green onions, bacon bits and serve with fresh cut bread or rolls.