The next day, due to the continued ice and decided dearth of dumpling leftovers, I decided it was time for potato soup. I had a bag of potatoes from my Bountiful Basket that looked about one day away from the trash, so I decided to make a pot of potato soup that even my honey couldn't get through in one day.
Easy-peasy. I peeled and chopped five large Yukon Gold potatoes and one enormous onion and threw them in a pot with water and salt to simmer away.
Recipes after the break...
- 1 package ground chicken
- 1/4 cup Italian seasoned breadcrumbs
- 1 egg
- salt and pepper
- 1 t. thyme
- 2 cups flour
- 1/2 t. baking soda
- 1 t. sugar
- 1 t. salt
- 3/4 cup buttermilk
- 4 T. unsalted butter, melted and cooled
- 1 egg white
- 6 cups broth (you can use home made or Better than Bullion, chicken flavored)
- 1/2 cup sherry
- 1 finely chopped onion
- 1 finely chopped clove garlic
- 2 T. oil
- 5 large potatoes, peeled and chopped into large, same-size pieces
- one large onion, roughly chopped
- 4 cups water (to boil your potatoes and onion)
- 1/3 cup cream
- 3 T. butter
- chicken or veggie stock to thin the soup, 1-3 cups, depending on how soupy you want it.