Soups On

First off we have the FEEBLE count. FEEBLE stands for, Frank’s erroneous, editorials, bashing, liberals endlessly. This is where I count how many times the Warren Tribune’s editor, Frank Robinson uses the word liberal negatively in an editorial.

February 8: 1 time. Frank scores a bonus for using the word cronies after the word liberal.

Feb. 10: 1 time.

On Feb. 5 Frank scores: 1 GOP huzzah for saying: bureaucratic boondoggle.

On Feb. 8 Frank scores: 3 big GOP huzzahs for saying: fiscal conservatives 3 times.

Here we are all trapped in our homes during a winter snow storm. I am down with a nasty cold that I feel will never end. I am wondering what I can do for others while stuck indoors? Well, one of the Elecpencil’s many talents is he is a pretty good cook. I make a potato soup that would be excellent for such a wintery day.  It’s a recipe that always gets lots of compliments. It’s pretty easy to make and I don’t know what better way to help other shut ins.

Baked Potato Soup

6 or 7  medium potatoes

3 tablespoons butter

1 cup diced white onion

2 tablespoons flour

4 cups canned chicken stock

2 cups water

1/4 cup cornstarch

1 1/2 cups instant mashed potatoes

1 teaspoon salt

3/4 teaspoons pepper

1/2 teaspoons basil

1/8 teaspoons thyme

1 cup half and half

Preparation

Preheat oven to 400 degrees and bake the potatoes 1 hour or until done. When potatoes have cooked remove them from the oven to cool. (If you are in a hurry skin the potatoes cut them up and put in the microwave).

As potatoes cool, prepare soup by melting butter in a large saucepan, and saute onion until light brown. Add the flour to the onions and stir to make a roux.

Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.

Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.

Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.

Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon, and a teaspoon or so of chopped green onion. Repeat for remaining servings.

Makes enough for 6 or 8 people. Soups on enjoy!

Fountains of Wayne: Valley Winter Song

Pat Dailey: Winter in Ohio

Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire:  it is the time for home.  ~Edith Sitwell

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