One of the bad things with this up and down weather we’ve had is that it’s easy for someone to get sick. For me, the strong south winds that bring in warmer weather also drive my allergies crazy. I’m afraid I’m developing a sinus infection. I stayed home for work today, and I was glad I had leftover creamy potato soup for lunch.
Creamy Potato Soup
In a large stock pot mix:
1/2 cup finely diced onion
3 cups cubed peeled potatoes
2 Tbsp. finely grated carrot
1 tsp. dill (dried)
2 12 oz. cans of vegetable stock
Cook until the potatoes are soft. Use the potato masher to mash them to the desired consistency. I like mine to have a bit more texture than a normal cream soup.
In a small sauce pan melt 4 Tbsp. butter. Add 4 Tbsp. flour, 1 tsp. salt and 1/2 tsp. pepper. Once it is mixed, Add 2 cups of milk. Use a whisk to stir until all the flour is mixed in. Then stir until it is very thick and bubbly.
Add this creamy mixture to the pan with the potatoes, mix it up and you are ready to eat!
Hopefully, a good night’s sleep will be just the cure I need.