cuppa soup = comfort food

photo by spbm

Yesterday was a soup kind of day. I decided on potato soup, and it was delicious! I very seldom ever use a recipe when making soup, so it always turns out just a little different. Most of the time, I use what I have on hand. We love soups and I make soup a lot. I feel soup is magical and I needed it to work its magic yesterday.

I also made homemade rolls and BBQ chicken sandwiches. YUM! Much of the time, I will make coleslaw to go with BBQ sandwiches; yesterday it was mustard and pickles.

The soup:

Cook some celery, onions and garlic in olive oil until onions, fresh garlic cloves, and celery are tender. If I have them on hand, I will add leeks and green onions.

Cook cut potatoes in half water and half chicken stock.

I add a lot of herbs because I grow several. I used oregano, bay leaves, rosemary, parsley, thyme, and a very small leaf of fresh sage. If you do use sage, you don't want to add too much. I just started adding sage to many dishes since growing it.

Add salt and pepper to taste.

Right before serving, I add some skim milk. (Cream, half n half or whole milk is better, but I avoid adding that most of the time, just to stay more on the healthy side.

You can use any toppers you like - a little crumbled bacon is good, (I only have bacon in my fridge a couple times a year.) Since I have chives and parsley, I add those. Grate and add your cheese of choice. I used freshly grated parmesan.