Please note: This soup is exactly what the title indicates – it has a very strong potato flavor. Feel free to play with the spices or vegetables if you wish to kick it up a notch.
This recipe comes from The Rookie Cook Cookbook, which I recently wrote about as my top favorite cookbook I own.
- 3 Russet potatoes, peeled and finely chopped
- 1/4 cup chopped onion
- 1 tsp finely chopped celery leaves
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 1/2 tsp dried parsley
- 2 tsp salt
- 1/2 tsp black pepper
- 2 1/2 cups milk
- 1/2 cup shredded Cheddar cheese
The 6-9-12 on the mason jar of flour is from a friend’s wedding – they gave out mason jars as favors.
Also, I did end up using some chicken broth.
Continue reading Potato soup
I always make my quiches crustless
because I’m lazy I prefer them that way.
I made this for dinner the other night, in an I-don’t-want-to-go-shopping-I’m-making-anything-in-the-fridge kind of deal. It’s adapted from here.
- 4 strips of bacon, cooked and crumbled
- 1/2 white onion, chopped
- 5 oz Cheddar cheese
- 3 oz Parmesan cheese
- 4 eggs, lightly beaten
- 1 cup milk
- 1 1/2 tbsp butter, melted
Please note: The original recipe calls for half and half; I used milk and butter. I’m sure heavy cream, light cream, etc. would also be fine.
Continue reading Bacon, onion, and cheese quiche