Talk to me about food. What are your favorite meals that are cheap/easy/tasty/healthy? What's your go-to meal if you're broke and tired and just want something to eat, dammit
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This is a FANTASTIC quick, cheap soup that is amazing in the winter (or whenever). I usually use chicken broth, but veggie broth should also do just fine.
1-2 large baking potatoes (depending on how poatao-y you want it), peeled and chopped into smallish chunks 1 can broth (it doesn't have to COVER the potatoes, but there should be enough liquid that the potatoes will cook when you shut the lid on the pot) About half a medium onion, chopped 1-2 cloves garlic, minced Hmmm... maybe a cup and a half of milk (I usually use 2%, but any kind'll do) salt and pepper butter, cheese, facon, green onion, etc. (baked potato stuff) to taste
OK, so in a large saucepan, saute your onions and garlic in some olive oil (I'm of the firm belief that most good recipes start this way ;-)). Sprinkle a good pinch of salt on the onions to get 'em to break down a little faster and add a little pepper (cook maybe 3-5 minutes?). Then, add your potatoes and broth. Bring the broth up to a boil and then drop heat down to a simmer. Cover and let it go for about 20 minutes. When potatoes are super fork-tender, take soup off heat and slightly mash the potatoes in the broth (I like to have potato chunks in my soup--if you like it less chunky, then you can mash more or blend--up to you). Then, add milk until it looks like soup and not mashed potatoes. At this point you can also add a little butter and cheese if you want. Stir well and bring the soup back up to hot. Then enjoy. You can top it with more cheese and green onion and facon or whatever you like on a baked potato, but I usually just skip that part.
Re: Potato SoupyaycoffeeJune 13 2010, 03:38:29 UTC
Also--if you want a creamier soup, then drain the potatoes before mashing and replace all liquid with milk. For super indulgence, you could add half and half or cream.
1-2 large baking potatoes (depending on how poatao-y you want it), peeled and chopped into smallish chunks
1 can broth (it doesn't have to COVER the potatoes, but there should be enough liquid that the potatoes will cook when you shut the lid on the pot)
About half a medium onion, chopped
1-2 cloves garlic, minced
Hmmm... maybe a cup and a half of milk (I usually use 2%, but any kind'll do)
salt and pepper
butter, cheese, facon, green onion, etc. (baked potato stuff) to taste
OK, so in a large saucepan, saute your onions and garlic in some olive oil (I'm of the firm belief that most good recipes start this way ;-)). Sprinkle a good pinch of salt on the onions to get 'em to break down a little faster and add a little pepper (cook maybe 3-5 minutes?). Then, add your potatoes and broth. Bring the broth up to a boil and then drop heat down to a simmer. Cover and let it go for about 20 minutes. When potatoes are super fork-tender, take soup off heat and slightly mash the potatoes in the broth (I like to have potato chunks in my soup--if you like it less chunky, then you can mash more or blend--up to you). Then, add milk until it looks like soup and not mashed potatoes. At this point you can also add a little butter and cheese if you want. Stir well and bring the soup back up to hot. Then enjoy. You can top it with more cheese and green onion and facon or whatever you like on a baked potato, but I usually just skip that part.
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