Posted by Grandma Jeanne on April 11, 2009
3 pounds red potatoes, peeled and diced
Water to cover potatoes
1/2 cup chopped onion, diced
4 tablespoons butter
Salt and pepper
1 pint fat-free half and half
Place the potatoes in a pot and fill with enough water to just cover them. Add salt. Cover and bring to a boil.
Reduce heat to medium, and cook until potatoes are well done. About 20 minutes.
While potatoes are cooking, saute the onion in butter until soft.
When potatoes are done, do not drain.
Mash the potatoes with a potato masher in the cooking liquid.
Add the onions, half and half, and pepper to taste.
Mix well and bring back up to the boiling point.
If it is too thick, add a little water. This should be a thick soup.
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Posted by Grandma Jeanne on March 17, 2009
In honor of St. Patrick’s Day, here is my present to you!
Click Here for a Special Irish Dance
3 cups peeled and cubed potatoes
1/2 cup chopped celery
1/2 cup chopped onion
1 cube chicken bouillon
1 cup water
1 teaspoon dried parsley
1/2 teaspoon salt
1 pinch ground black pepper
2 teaspoons cream flour (or regular flour if you don’t have cream flour)
1-1/2 cups milk
1-1/2 cups grated cheese
1 cup chopped ham
In a large pot, add potatoes, celery, onion, chicken bouillon, water and parsley.
Season with salt and pepper and simmer until vegetables become tender.
In a separate bowl, mix flour an milk.
Once it is well blended, add to soup mixture and cook until soup becomes thick.
Stir in cheese and cooked ham.
Simmer until cheese is melted.
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