Ya’ll…Happy Valentines Day!
I have absolutely no valentine’s content to post on the blog today. No 10 reasons I love my husband. No 5 things we are doing to celebrate. No ‘why i hate valentines day’. Every single blog I follow posted some kind of post like that, so I decided I would just stick with the plain ol’ boring…and post a recipe. An EASY recipe. A DELICIOUS recipe!
But, if you are in the mood to read something Valentine-y, I recommend this blog post. I cried the whole time I read it. And it’s also worth it to read the comments.
Anyways, back to this potato soup! The recipe comes from one of my many Betty Crocker cookbooks (Betty Crocker Cooking Basics), which is a great one for recipes that are quick and simple. I often pick this one up when I have about 30 minutes to make dinner and I have no clue what I am making (despite my menu planning!).
The recipe is as follows:
3 medium potatoes
14 1/2 oz chicken broth (about 2 cups of water, 2 chicken bouillon cubes if you don’t buy chicken broth)
2 medium green onions with tops
1 1/2 c milk
1/4 t salt
1/8 t pepper
1/8 t dried thyme leaves
1. Peel the potatoes, and cut into large pieces
2. Heat the chicken broth and potatoes to boiling in the saucepan over high heat, stirring occasionally with a fork to make sure potatoes do not stick to the saucepan. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover and cook about 15 minutes or until potatoes are tender when pierced with a fork.
3. While the potatoes are cooking, peel and thinly slice the green onions.
4. When the potatoes are done, remove the saucepan from the heat, but do not drain. Break the potatoes into smaller pieces with a fork or potato masher. The mixture should be lumpy.
5. Stir the milk, salt, pepper, thyme and onions into the potato miture. Heat over medium heat, stirring occasionally, until hot and steaming, but do not let the soup boil.
And that, my friends is where the cookbook recipe ends, and I thought to myself…potatoes and broth, with some salt and pepper? Who am I feeding here? That certainly would not feed Theo and this pregnant lady.
So I threw in some cheddar cheese…approximately 1 1/2 cups. Stir in until it melts.
I STILL felt like there was not enough, so I grabbed some frozen brocolli from the freezer and threw that in, too. At this point, you could blend the brocolli up so it’s not in large chunks, but I was so hungry that I decided I would skip that step. Plus, we like large chunks of broccoli, so it worked out fine for us.
This was easy, and perfect for a cold night in. I highly recommend this recipe!
P.S. Does anybody have any tips on how to photograph food? Or how to take pictures of food throughout all the steps? I just have incredibly messy hands, and never want to mess with picking up an expensive device to take pictures. Plus, it all just looks messy….