Ingredients for A Creamy Cheesy Potato Soup

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Potatoes are one of my favorite vegetables. You can do so many things with them, including this wonderful simple soup.

You will need:

4 Cups of Chicken Broth

1 ½ Cup of Whole Milk

2 to 2 ½ Cups of Potatoes, cubed

¼ Cup Celery, thinly sliced

¼ Cup Carrots, thinly sliced

½ Cup Sweet White Onions

¾ Teaspoon of Salt

¼ Teaspoon of White Pepper

4 Ounces of Cream Cheese, room temperature, cut into one inch pieces

1 Tablespoon Corn Starch

1 Tablespoon Olive Oil

Add the oil to a six quart soup pot, heating it over medium high heat.

When the oil gets hot, add the carrots, onions, and celery. Cook for two – three

minutes while stirring. Turn the heat down to simmer.

Add the chicken broth, potatoes and spices, cooking until the potatoes are

fork tender [about 10 minutes].

Add 1 Cup of the milk, while stirring, to avoid curdling. When the milk has reached the same temperature as the cooking soup, drop in the cream

cheese, allowing it to melt for a couple of minutes before stirring the soup,

once more.

Taste the mixture to be sure you do not need to add more salt or pepper.

If more is needed, do so now.

Add the corn starch and the rest of the milk to a small bowl and mix well.

Slowly pour the mixture into the hot soup, stirring, until the soup thickens. Reduce the heat to warm and allow the soup to cool.

Serve with a good hardy bread or an assortment of crackers.

Options:

[1] Top with your favorite shredded cheese.

[2] Slice a couple green onions and sprinkle on top.

[3] A couple tablespoons of Bacon Bits will add lots of extra flavor.

[4] Add a pinch or two of Red Pepper Flakes to the cooking soup,

to add a little kick to the soup.

[5] Float a pat of butter on top of the hot soup.

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Potatoes are one of my favorite vegetables. You can do so many things with them.  Baked, Fried, or Hashed, they are simply one of the best all around food items.  This wonderful simple soup recipe will delight anyone who eats it, give it a try on a cold Autumn night.

You will need:

4 Cups of Chicken Broth

1 ½ Cup of Whole Milk

2 to 2 ½ Cups of Potatoes, cubed

¼ Cup Celery, thinly sliced

¼ Cup Carrots, thinly sliced

½ Cup Sweet White Onions

¾ Teaspoon of Salt

¼ Teaspoon of White Pepper

4 Ounces of Cream Cheese, room temperature, cut into one inch pieces

1 Tablespoon Corn Starch

1 Tablespoon Olive Oil

Add the oil to a six quart soup pot, heating it over medium high heat.

When the oil gets hot, add the carrots, onions, and celery. Cook for two – three minutes while stirring. Turn the heat down to simmer.

Add the chicken broth, potatoes and spices, cooking until the potatoes are fork tender [about 10 minutes].

Add 1 Cup of the milk, while stirring, to avoid curdling. When the milk has reached the same temperature as the cooking soup, drop in the cream cheese, allowing it to melt for a couple of minutes before stirring the soup,once more.

Taste the mixture to be sure you do not need to add more salt or pepper.  If more is needed, do so now.

Add the corn starch and the rest of the milk to a small bowl and mix well.

Slowly pour the mixture into the hot soup, stirring, until the soup thickens. Reduce the heat to warm and allow the soup to cool.

Serve with a good hardy bread or an assortment of crackers.

  • Options:

[1] Top with your favorite shredded cheese.

[2] Slice a couple green onions and sprinkle on top.

[3] A couple tablespoons of Bacon Bits will add lots of extra flavor.

[4] Add a pinch or two of Red Pepper Flakes to the cooking soup, to add a little kick to the soup.

[5] Float a pat of butter on top of the hot soup.

Beets, The Forgotten Vegetable

There are many great vegetables we enjoy during the winter months. While the foods we probably most think about during that time are the turkey, the ham, and the desserts, the vegetables really play an important role, both in that holiday meal and for the rest of the winter.

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Beets In The Garden

Everyone has their must have vegetable at the dinner table but rarely do you see beets on the family table. Beets are a great vegetable to enjoy all winter long. Fall to spring these are in season. They are sweet, especially when roasted, and make a great addition to any salad. So enjoy that garden salad all winter long with some fresh roasted or pickled beets on top.

Mixing beet tops in with your favorite salad greens is another way to get more vitamins and nutrition into your everyday dinner salad. They are packed with vitamins A, B1, B2, B6 and C. Beets also contain Folic Acid, Iodine, Manganese, Potassium, Iron, Calcium, Copper and Phosphorus. All these things are needed for a healthy body.

You can eat beets that have been boiled, steamed, sauteed or roasted. Select beets that are firm to the touch. Older beets become spongy with age. Beets that are between 3 and 4 inches are best for roasting and cooking but smaller ones can be pickled for use in salads and relishes.

Store your fresh beets in the refrigerator until ready to use. Beets have an outer skin that needs to be removed before eating. If you roast the beets, their skin will slide off easily but if you are boiling or using them raw, peel them with a vegetable peeler first.

Beets go well with other root vegetables, can be added to soups but one of my favorite ways is to make chips that are healthier for you than the regular potato chips.

Beet Chips

3-4 Small Beets

Oil for frying

2-3 Tablespoons of flour

Sea Salt to taste

Peel the beets and slice into thin pieces, using a mandolin. Heat the oil on medium high heat. Add the beets to a ziploc plastic bag, sprinkle the flour over the beets and shake to cover. Add the beet slices to the hot oil, shaking off any access flour first and fry until slices are a golden brown, about 4 minutes. Sprinkle the salt over the top. Eat and enjoy while still warm.