Tuesday, January 11, 2011

Potato Soup

Ahhh, fasting is so much fun.  NOT!!!  Okay truth be told I have had more energy and just felt better in general, and the reality is that eating vegetarian is not that hard.  My wonderful friends that are Daniel fasting with no bread or dairy... I do not envy you but I pray God blesses you sooo much.

I am not exactly the most spiritual person on earth.  Don't get me wrong, I love God with all my heart and am committed to Jesus.  However, I have to walk by faith because I never receive spiritual visitation, ever, not even when I am fasting.  So this experience for me is a reminder that I do not have to do what my body is telling me....eat a big juicy hamburger.  Nor do I need to gossip, be negative, not show love, etc.  It's really all the same you know, just saying "no" to ourselves.  The devil is not our biggest enemy,  we are our own!

Although I'm not seeing angels I am seeing red!  Which is a sure sign I am fasting, arhhhh, grouchiness extravaganza.  Corbin, my child that has hearing issues, told me that he was being picked on about his not hearing well.  Lord help those kids, they better be glad I am at least trying to listen for the voice of God right now, because my own voice was screaming to follow that school bus and have a little chat with their parents.  However I went to visit the principle instead.  Maybe anjels are closer than I think because my human nature had WAY diffent plans.  ;]

On to lighter things.  Yesterday I made potato soup for Jackson's teachers.  They asked for the recipe which constitutes success to me.  The boys and I ate a spinach quesadilla and potato soup for dinner and together they were total yumminess.  I did not make the quesadilla, it came from Whole Foods, but it was just sauteed spinach, mozzarella cheese, feta, olives, and roasted red peppers.  The potato soup recipe is one I have used for many years and have found a way to make it ridiculously simple.

I didn't take pics but I'm sure you can use your imagination.

Potato Soup
2.5 lbs. potatoes, peeled and diced
1 stick butter
1 lb. bag frozen seasoning blend
3 tablespoons flour
3 cups whole milk
Salt and Season all to taste

In one pot place potatoes and cover with water an inch above, add salt to the water.  Boil until tender.
In another pot, saute' seasoning blend in butter until it is completely tender.  Add flour and cook, stirring constantly, for one minute.  Add potatoes with water and stir well.  Add milk.  Season.  I use an immersion blender at this point because I like it creamy.  If you don't have one, you should, however for the moment....before adding milk use a potato masher and mash potatoes as much as you would like.  If you like it really creamy with no texture you could put it in a blender at the end.  Garnish w/ shredded cheese, green onions, and bacon if you eat meat.

To make this vegan friendly.....use Earth Balance instead of butter, and rice milk instead of milk.  It will still be delicious!

2 comments:

  1. I'm wondering if it could be "spiced up" with Rotel? I guess I'll have to make it and see. (Lorna)

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  2. Lorna, I would maybe just use the green chilis not Rotel. You could also add a can of corn to have Southwest Potato Corn chowder and serve with Mexican Cornbread.

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