Hi, Scribe fans! Great to see you. I’m in the middle of a project–doing a rewrite on a novel I wrote for NaNoWriMo a couple of years ago. It’s a contemporary romance (with an embedded mystery, of course!) about a woman with an organizational problem. Ask me how I know about this, LOL! So how about if I share an easy recipe for a winter day, one that doesn’t require a lot of thought or energy? It will get you out of the kitchen and back to your Work-in-Progress in no time.
Easy Potato Soup
5 medium potatoes, peeled and roughly chopped (I like Yukon gold, but any potato will really do)
1 T. olive oil
1 onion, peeled and sliced
2 cloves garlic, peeled and pressed
3 to 4 cups good chicken broth (or a couple of cans–but make sure it’s flavorful)
1/2 c. sour cream (light is okay, just don’t use the fat free stuff) — optional
Place potatoes in a large saucepan, cover with cold water, bring to a boil, then reduce heat a bit and cook until potatoes are soft.
Meanwhile, saute onion and garlic in olive oil over low/medium heat until fragrant and translucent. Don’t allow the mixture to brown.
Drain potatoes and return to saucepan. Don’t turn the heat back on yet. Add onion and garlic mixture. Add 2 cups of chicken broth, and mix with an immersion (stick) blender until smooth. If you don’t have an immersion blender, a potato masher will work fine, although you’ll end up with a chunkier soup. Add enough additional chicken broth to get to the consistency you like. (Remember when we made chicken broth? Click here. Now would be a great time to use it!)
Add salt and pepper to taste and heat the soup gently (over low heat). If desired, swirl in sour cream.
Enjoy as is, or top with leftover crumbled cooked bacon, diced ham, shredded cheddar cheese, or a sprinkling of chopped green onion. Serve with a green salad (get one of those salad kits in the produce section so you don’t have to wash lettuce).
Now, ask somebody else to do the dishes while you get back to work on your manuscript!
Help a sista out! What’s your favorite quick and easy recipe (other than calling for takeout–that’s a given) for when you’re deep in the writer’s cave?