Childhood Snowbound Memories and Putting an Adult Spin to Mom's Potato Soup
One of my fondest childhood memories is getting "snowed in" so I didn't have to go to school. Back in grade school, that kind of weather event felt heaven-sent. No school, no homework, and none of the daily school grind.
I remember having so much fun not having to be anywhere but home. I would often give a half-hearted effort to cleaning my room (my Mom's idea for how to take make the most of this time gift). And growing up on a small farm, we also had to make sure the animals had food and water - and were warm inside the barns. Other than that, that time was all mine. I'd build a snow fort with my younger brothers or throw snowballs until one of us got hit in the head. That usually ended the sport if one of us went inside complaining to Mom.
One of my mom's best lunch recipes was her potato soup. It wasn't fancy - just baking potatoes, a small bit of onion and water. Her special ingredient was adding a bit of milk to make the soup creamy. The simplicity is was made this recipe so good and delicious.
But as we get older, tastes evolve. So I've made some slight changes Mom's potato soup recipe that I think still capture the simplicity of the dish while adding new dimensions of the flavor.
- 6 cups chicken broth
- 2 tablespoons olive oil
- 3 cups coarsely chopped onion
- 1 cup chopped carrot
- 2 cloves garlic, minced
- 2 cups peeled, cubed potatoes
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
Bring broth to boil in large stock pot over medium-high heat. In dutch oven, heat olive oil over medium-high heat. Add onion, carrots, and garlic. Cover and cook 20 minutes or until vegetables are tender. Stir occasionally. Continue...
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