Soup and winter...they go together like hand and glove. The weather has been unseasonably mild this week, but no matter! Potato soup is good anytime! :)
Tonight for supper, we ate potato soup and grilled cheese sandwiches. Yum!
I thought I'd share the soup recipe. It is easy to prepare and calls for ingredients usually on-hand. (What could be better than that?!)
Creamy Corn and Potato Chowder
2 tbsp. butter
2 tbsp. dried minced onion, reconstituted
3 medium potatoes, cut into 1/2" cubes
1/2 tsp. dried sage leaves
3 tbsp. flour
1 (14 1/2 oz.) can chicken broth
2 c. milk
1 (9 oz.) package frozen corn
2 tsp. dried parsley flakes
Melt butter in Dutch oven over medium-high heat. Add onion, potatoes, and
sage; cook 5 minutes, stirring frequently.
Add flour; blend well. Stir in chicken broth; bring to a boil. Reduce heat;
cover and simmer 20 minutes, stirring occasionally.
Add milk and corn. Increase heat to medium; cook, uncovered, for an
additional 5 minutes. Stir in parsley.
Check out some other "snowy" meals....