One of my fondest childhood memories is getting “snowed in” so I didn’t have to go to school. Back in grade school, that kind of weather event felt heaven-sent. No school, no homework, and none of the daily school grind.
I remember having so much fun not having to be anywhere but home. I’d build a snow fort with my younger brothers or throw snowballs until one of us got hit in the head. That usually ended the sport if one of us went inside complaining to Mom.
One of my mom’s best lunch recipes was her potato soup. It wasn’t fancy – just baking potatoes, a small bit of onion and water. Her special ingredient was adding a bit of milk to make the soup creamy. The simplicity is was made this recipe so good and delicious.
Ingredients
Instructions
Bring broth to boil in large stock pot over medium-high heat. In dutch oven, heat olive oil over medium-high heat. Add onion, carrots, and garlic. Cover and cook 20 minutes or until vegetables are tender. Stir occasionally.
Add hot broth and potatoes. Return to boil. Cover and reduce heat. Simmer for 10 minutes or until potatoes are tender. Stir in pepper and salt. Serve chunky or puree with immersion blender.
https://bakedchicago.com/potato-soup/
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