The Taste of Home: Potato Soup

          Whenever my mom stirs together this creamy kettle of warmth, nothing that was ever upsetting me has any affect. The subtle heat of chili flakes and the cool milky broth melt with the comforting potatoes and one seeps into calm contentment.

So for the recipe:

Potato Soup
serves 6-8

• 2-2 1/2 lbs of potatoes (Yukon golds are fab but your standard Idaho will work too), sliced into 1/2 in cubes
• 3 or more large stalks of celery, cleaned and chopped
• 1/2 -1 large onion diced
• 2 cups of milk
• Red pepper flakes and/or garlic chili paste
• salt and pepper
• olive oil

1. Saute the onions in olive oil until almost clear in a Dutch oven or large pot, add celery and saute.
2. Next, add the potatoes and enough water to cover. Complete with a dash of salt, pepper and red pepper flakes. Leave on medium heat with the lid off until the potatoes are cooked through.
3. Once the potatoes are done, pour in the milk and garlic chili paste to taste. Bring back to heat and serve.
*optional* garnish with arugula and some whole wheat toast

3 very easy steps to heaven in a dish :)

Oh Dear...

Hello? Hello? Is anyone still reading?
Its been over a month since our last food adventure...I'm truly and heart-felt-ly apologetic.
And now the greatest food day of the year, Thanksgiving, has past me by. I did not present any such recipe for an eager Foodie to experiment with over the holiday BUT it is never to late, hopefully. I will be posting some Left-Over Recipes and, because I am celebrating another Thanksgiving today, perhaps you could still be interested in some dessert recipes??? Huh, Yeah? Never to late for dessert in my opinion and it is still fall, so why not enjoy pumpkin and other delicacies while we can.

So a "what's coming up next" list: comforting winter soup, pumpkin desserts of a variety, and the epitome of fall vegetables dressing/stuffing main dish meal.

Please don't give up on me yet!