Tinfoil Chef

I’ve been noticing lately that the weather is starting to change. Already a lot of the trees around here have their leaves turning color and in fact, some of them are even starting to fall. To me this is a clear indicator that winter is coming and not only that, it’s probably going to make an early appearance this year and will likely be colder as well.

This means it’s soon going to be time to start thinking about a good hot bowl of soup which can be a really good “warmer upper” when you come in from the cold. The problem is that I’ve been looking at prices in local stores and buying a few cans of soup for supper is no longer as inexpensive as it once was. In most cases, it’s getting downright expensive!

Here’s a creamed potato soup recipe that takes the finacial pain out of that hot bowl of soup. By making it yourself, you’re going to save money because you don’t have to deal with marketing & advertising, packaging, shipping and paying for the CEO’s latest extravagance.

Cut four medium potatoes into eighths and combine them with a small onion cut into eighths, four coarsely chopped green onions, a minced clove of garlic, and a couple cans of chicken broth in a 3 quart saucepan.

Cover it and simmer for about 20 minutes or until the potatoes are tender. Process the potato mixture in batches in a blender or food processor until it’s smooth.

Put it back on the heat to bring it up to serving temperature while you combine the pureed mixture with a cup of milk, a half teaspoon each of salt and pepper, and 1/8 teaspoon of nutmeg. Stir until it’s well blended and serve.

4 medium potatoes
1 small onion
4 green onions
1 minced clove of garlic
2 10 1/2 oz. cans of chicken broth
1 cup of milk
1/2 teaspoon of salt
1/2 teaspoon of white pepper
1/8 teaspoon of nutmeg

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