First let’s talk about this snow! *sigh*
It’s no secret that I love snow, but I’ve come to discover over the past week I do not like snow of this magnitude! Give me 4-8 inches and I’m happy, I don’t even mind shoveling that much snow! But add in more than that, and then two big storms back to back for a total of 53 inches of snow since Friday (28 the first storm, 25 the second) and well, no I don’t love it! I don’t even like it!
Now there is buzz about more heavy snowfall on Sunday night in to Monday and an ice storm in 10 days! That makes me want to go to Hawaii, now, only the county has closed all of our roads and I couldn’t get down to the main road right now if I wanted to, not that it is clear to begin with. I’ve got serious cabin fever right now people!
So no, I’m not loving this snow and I’m not loving the thought of more. At. All! If anyone has any ideas on how to become independently wealthy by tomorrow so I can hop a plane out of here, you let me know! ;oP
But the sun is shining today! Oh how I missed you Mr. Sun! And we’re supposed to hit a balmy 33! Let’s break out the flip flops! ;oP
Now let’s talk soup!
Cold snowy weather makes me think of soup and bread. Yesterday I decided to be decadent and make a really creamy potato soup. It was fabulous! There is just nothing like a creamy bowl of warm soup on a cold winter day!
Oh and if anyone wants some snow, I’d be happy to send you some. Really! There are piles out there taller than me (I’m five foot nine and half inches tall!) so we’ve got plenty to spare. ;oP
What You’ll Need:
2 tablespoons of butter
1 small red onion, chopped
Finely ground black pepper
1 large potato, cut into cubes (Note: No need to remove the skin.)
1 quart of broth (Note: I used turkey broth that I had made and put in the freezer. Chicken broth will work too.)
2 baked potatoes, mashed (Note: If you don’t want to take the time to bake them in the oven. Pop them in the microwave instead. I recommend baking them in the oven though.)
2 cup of heavy cream
1/4 cup of potato flour (Note: If you don’t have potato flour on hand you can use regular flour, but the potato flour gives it a nice punch.)
Melt butter in a medium to large sized pot. Saute onions until tender:
Add cubed potatoes, a generous pinch of sea salt and some finely ground pepper to onions. Cook until potatoes are slightly browned stirring often:
Add broth and stir to mix:
Bring to a quick boil.
While you are waiting for the broth to boil, mash your potatoes. I like to do this in my food processor.
Slice your potato into rounds and place in the bowl of your food processor:
No need to remove the skins. Just leave them on there!
Process until smooth:
Once the broth has come to boil, reduce heat to a simmer and add the mashed potatoes to the pot of broth:
Stir in the potatoes:
It doesn’t have to be smooth. It’s just bit of potatoes.
Let the mixture cook for about 30 minutes.
Add cream and stir to mix:
Cook for about 3 or 4 minutes so that the cream warms and then add the potato flour:
Whisk the flour into the soup and then cook for another 5 minutes or until slightly thickened.
Oh and the leftovers are fabulous!
Notes: You can eat this as is or top it with cheddar, scallions and/or bacon. The broth that I made had hints of thyme and rosemary in it so that carried over into the soup in a very subtle way.