Red Eye Chicago

Potato soup


Prep: 5 minutes

Cook: 30 minutes

This is the soup that I make when I’m under the weather or feeling exhausted. The key to this soup is to cut the potatoes in small dice so they will cook quickly. But if you don’t have potatoes handy, potato flakes (instant mashed potatoes) can stand in. Use dehydrated onion and skip the first step if you don’t feel like chopping an onion. Stir in canned clams if you want an easy chowder, or chopped, cooked chicken and a little corn for corn chowder.

1 tablespoon butter

1 medium onion, finely chopped

Makes: 6 servings

2 medium baking potatoes, cut into ½-inch dice

1 quart chicken broth or stock

1½ cups half-and-half or evaporated milk

Salt and pepper, to taste

Optional additions: Canned clams or shrimp; 1 cup chopped, cooked chicken and 1 cup corn; 1 cup diced ham or 4 strips bacon, cooked and crumbled

1. In a large, heavy pot, heat the butter over medium high heat. Add the onion; cook, stirring, until soft, about 5 minutes.

2. Add the potatoes and chicken broth; cook until potatoes are tender, about 15 minutes. (If you’re using potato flakes, you will need 1 1⁄ cups; just heat the broth

3 until hot and stir them in.) Stir in the half-and-half or evaporated milk and any optional add-ins. Reduce heat to simmer; cook, 10 minutes longer. Season to taste with salt and pepper and serve immediatel­y.

Nutrition informatio­n per serving: 162 calories, 8 g fat, 5 g saturated fat, 26 mg cholestero­l, 17 g carbohydra­tes, 4 g sugar, 5 g protein, 90 mg sodium, 2 g fiber

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