Thursday, December 11, 2008


This makes a very tasty, cheap and easy dinner. It is one of those things you can make when you have hardly anything but staples left in the kitchen cabinet.

Potato Parmesan Soup


Ingredients:
4 Potatoes
1 Small Chopped Onion
1/2 Cup Butter
1/2 Cup All Purpose Flour
1/2 Tsp. Salt
1/2 Tsp. Basil
1/4 Tsp. Sage
1/4 Tsp. Dried Celery Leaves
1/4 Tsp. Onion Powder
1/4 Tsp. Black Pepper
1/4 Tsp. Thyme
4 1/2 Cups Chicken Broth
4 1/2 Cups Milk
1 Cup Shredded or Grated Parmesan

Clean, chop and cook potatoes in boiling water till tender. I leave the skins on. Leave them in chunks or mash them to a consistency you like. Last night, I used left over mashed potatoes. I made enough to serve with dinner on a previous night and saved the rest in the fridge to use in this soup.

In a bottom of a kettle, melt butter and saute onions on low to medium heat until they are tender. In the meantime, mix flour and spices in a bowl. Once onions are done, stir in the flour and spice mixture. Gradually add the broth, stirring constantly. Allow this to boil and cook, stirring constantly, for two minutes.

Stir in the potatoes next and allow the mixture to return to a boil. Turn down the heat, cover and let this simmer for ten minutes.

Finally, add the milk and cheese. Let the soup heat through again and serve it with saltines.

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