Eye Love You...

I love potatoes, cooked any and every way. Last night was a perfect night for my good old standby recipe, potato soup. It's the quickest and easiest version you'll find. Plus, I wanted to use my Brunswick Soup Bowls from Crate and Barrel just because they are so darn cute! Enjoy the recipe below and lick that bowl clean.

Potato Soup
1 lg. onion, chopped
4 tsp. cooking oil
3 Tbls. flour
2 cups milk
1 14.5 oz. can of chicken broth
8 oz. peeled potatoes, cubed (about 1.5 cups)
1/4 - 1/2 tsp. salt
1/8 tsp. ground red pepper
Dash of freshly ground nutmeg (this is the secret ingredient)

In a large saucepan cook onion in hot oil until tender. Sprinkle flour over onion to coat. Add milk, potatoes, chicken broth, salt, red pepper and nutmeg. Cook and stir until thick and bubbly, reduce heat and simmer covered for 10 to 12 minutes, stirring occasionally. Mash the potatoes with a potato masher or you can use an emmersion blender {I like to leave mine a bit chunkier}.

That's it - how easy is that? You can top the soup with grated cheddar, chopped/seeded tomatoes, a dollop of sour cream - basically use what ever you love. You can also add herbs to the soup while it's cooking if you like but I usually want the potato to be the entire flavor but it's equally delicious with fresh thyme or a bundle of rosemary {remove of course before eating}.

You're welcome.

image courtesy of me