Potato Soup Recipe

Today's lunch is not spectacular in the way of bento (in fact, I'm not even counting it as such) but it is great in that it is a very tasty and easy to make soup. It seems creamy, but has no milk in it. Ah yes, potato soup. You have to understand that while the un-heated leftovers may look a bit like mashed potatoes, the real deal fresh out of the pot is a much soupier consistency.


I got this recipe from my friend Megan, who got if from her mom, who found it in the More-with-Less Cookbook.

Here's the recipe:

Combine in saucepan:
4 medium potaotes, peeled and diced
1 onion, sliced
1 tsp salt
dash of pepper
3 cups of water

Cook until tender. (Note: Smaller potaot pieces cook fore quickly but result in a smoother soup. For chunkier "hearty" soup, use larger potato pieces and just cook longer.)

In second saucepan:
1 Tbsp butter
1 Tbsp flour

Allow butter & flour to brown, while stirring. Then add it into the potato mixture and broth will thicken.

Remove from heat, remove lid and let it cool for about 10 minutes.
Add sausage or ham if desired. (I use sausage and microwave bite-sized pieces to add to the soup while it is cooling a bit.)
Garnish with parsley before serving.



That's it! If you get around to trying it, comment and let me know what you think, k?