Linda and I have not been out of the house (doing fun things) in about 3 weeks due to weather.
Yesterday we went to Penzey’s for spices, Cinzetti’s to eat, went to Whole Foods Market and got Linda a new pair of shoes (Crocs that are a whole shoe with leather that ties- pretty cool).
Today we went to the Cinemark VIP room and watched “Catch & Release”. They serve your drinks and food at your seat and you can recline- very comfortable and enjoyable. The movie was good and then we did a little shopping. We then came home and made potato soup which was outstanding and warmed us up (only 10 degrees here today). It was a very pleasent weekend. Need to rest up as I am currently teaching Tuesdays and have 3 families through the court to work with, Thursday I get my crown and Friday is a professional development day- so the weeks are busy. Nice to relax for 2 days!
For those who might want to make soup…
1/2 stick butter
1 small onion, diced
2 medium carrots, diced about the same size as the onion
2 tablespoons all-purpose flour
8 medium russet potatoes, peeled and cubed
4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
Crumbled bacon bits, for garnish
Grated sharp Cheddar, for garnish
In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt, and pepper.
Serve soup sprinkled with bacon bits and grated cheese.