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o t a t o S o u p
Since we've lived in Toluca
we've really gotten into soups. Before I moved here I'd never made soup
that didn't come from a can. But now they are one of my specialties,
especially the quick, easy kind. So I thought I'd share one of our favorites
to help warm you up when the mercury drops.
YOU UP FROM THE INSIDE OUT" POTATO SOUP
I N G
R E D I E N T S :
1 lb. Potato, finely diced
13 oz. Evaporated Skim Milk
2 T. Cornstarch
1 t. hot pepper sauce
1 ½ t. Basil
Salt and pepper (to taste)
Put broth, potatoes, and optional
ingredient in large pot. Bring to a boil, reduce heat, and simmer
until the potatoes are soft. With a utensil, mash about half of
the potato chunks. Thoroughly mix together cold evaporated milk
and cornstarch till there are no lumps. Then gradually whisk the
mixture into the soup. Bring to a boil, reduce heat and simmer for
3-4 minutes, stirring constantly. Add three dashes of hot sauce,
basil, and salt and pepper to taste.
* * * * *
really decadent soup:
Cook 5 slices of bacon, set aside.
Cook 1 small diced yellow onion in the drippings until transparent.
Continue with basic recipe.
Just before serving mix in crumbled bacon and ½ C. grated cheddar