I often make potato soup in the winter months. Today I made a large enough batch to last for several days even if I eat it for lunch and dinner. Please enjoy this pictorial illustration of the process.
Stay safe everyone.
Be good to yourselves and to anyone who comes your way, even if you remain six feet apart.
#mytinylife #happyathome #makinglemonade
The Missouri Mugwump’s Pandemic Potato Soup
(Actually, just my normal soup recipe.)
1-1/2 bags of purple potatoes (the small string bag; not sure of the size)(I checked; the bag is 24 ounces so I used 1-1/2 bags, washed and quartered or halved if smaller)
¾ lbs of crimini or baby-bella mushrooms (Use white if you prefer; I do not care for them.)
3 large carrots
½ onion (white or yellow)
½ red, yellow, or orange sweet pepper (Please do not use green!!!! As a personal favor to me.)
Coarse salt, to taste
Freshly ground black pepper, to taste
1-32 oz carton of the best vegetable stock you can afford or your favorite brand, unsalted
Optional: Red wine or soy sauce to deglaze
Light oil such as grape seed, about 2 T. in the dutch oven and ½ T. in the skillet
3.5 quart or larger heavy Dutch oven
Cutting board (I use one my father made from a tree that fell in my parents’ yard)