Food Wednesday: Potato Soup

 

Today I am joining my friend Kathy at Hummingbird Woodland Studio and her Food Wednesday.  It's where we share food and possibly recipes.  This is my first time joining, so I hope I got it right.

My friend Scott and I made potato soup last Saturday.  Unfortunately, this is then only photo I got.  

Here is the recipe.  It is much simpler than Kathy's recipe last week.

5 lbs potatoes or 8 large, peeled,* pared, and cut into bite size bits.

2 red onions, chopped

1 quart 1/2 and 1/2

1 stick (1/4 lb) butter

Dill

Salt and pepper to taste

*Note on peeled potatoes.  I am NOT one to peel my potatoes, because I have always read the nutrients are in or just under the skin.  However, when Scott's sister was working on her Ph.D., she measured the nutrients and contaminants in soil.  She found that pesticides can live in soil for up to 40 years.  If you have potatoes that were planted in soil where there had been pesticides, or there was pesticide runoff, she found pesticide is in the skin of the potato.  She also tested potatoes that had been planted near a building that had asbestos in it.  The skin of the potatoes absorbed the asbestos, too.  The fleshy part of the potato was unaffected.  That's why she warns to always peel any potatoes you have not planted and know the ground in which you planted them.

Cook potatoes in salt water until nearly done.  Add onions and continue cooking for another 10 minutes.  Drain water (and reserve for a future soup broth).  Add cream, butter, dill, salt, and pepper.  Make sure cream is thoroughly hot and butter is melted.  You may need to cook the potato soup a bit longer, depending on how soft you like your potatoes.  Garnish with additional dill.

This is not exactly a low calorie soup.  It will definitely stick to your ribs.  Now let's check out what food or recipes Kathy has shared this week.