ahem. And now, even though it's really Thursday night, here's my Friday recipe
Potato soup
6 medium russet potatoes pealed and diced
¼ cup Diced onion or 2-3 green onions
1 cup chicken broth
*white sauce:
3 Tbs. Butter or margarine
3 Tbs. Flour
½ tsp. Salt
pepper to taste
2 cups milk
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¼ -1/2 cups swiss cheese
Put the diced potatoes and diced onion in the chicken broth then add enough water to cover them. Cook until they feel tender when poked with a fork. If you want your soup with chunks, strain a few potato chunks out and reserve until later.
*While the potatoes are cooking, make the white sauce in another pan. Melt the butter over medium heat, then add the flour,salt and pepper and whisk until smooth. Gradually add the milk and continue whisking until it is smooth. Stir with a wooden spoon until the mixture thickens and boils. Remove from heat.
Drain the potatoes over a bowl or other container to catch the liquid.
Mash the potatoes and onions.
Add the white sauce to the mashed potatoes. Stir in enough of the reserved broth until the soup is at your desired thickness/thinness. (Add milk if you want it even thinner.)
Add the swiss cheese and return the soup to the stove. Cook on low until the cheese melts. Do not boil.
Add the potato chunks and more salt and pepper if needed.
