Monday, October 9, 2017

Fueling Both Body and Soul:
Creamy Potato Soup and More
These aren't the creamy Yukon's in the recipe I offer, but I come from a long-line of potato lovers.
Here's my Dad in the 1960's proudly displaying his 'potato crop'.
Politics, domestic violence and foreign affairs have many of us a bit unsettled lately. I look outside more often to cloudy and grey. I’m reminded that when things are stressing, distressing or depressing it’s important to pay attention to what I call The Body’s Agenda. Faithfully using my brain training daily work to reduce stress and lessen the chemicals of negative emotion (you might meditate or otherwise focus the brain). Some people exercise but, couch potato that I tend to be, that’s a tougher one to add. I allow myself to curl up with a mystery or true crime, Ann Rule lately. I go to bed earlier than usual when my body needs too. And, I pay attention to food. When I’m addressing the Body’s Agenda, I need food that is comforting to both mind and body. 

Just the thought of a thick and creamy potato soup with bacon and onion makes my taste buds stand up in anticipation. When those creamy potato chunks melt in my mouth with an oniony, bacony taste…I close my eyes to savor each bite. Making potato soup seemed easy enough but I had to figure out a consistent,  “just right” recipe. I finally nailed it. Our favorite potato soup, which I make in a high sided electric frying pan, comes together fast and easily and is perfect every time.

Haven’t had potato soup in a while? Give this a try, it will fuel your soul as well as your body and the day will seem a little less grey.


4 cups Yukon Gold potatoes for creaminess, peeled and cut into 1” pieces (about 6 potatoes)
1 large sweet onion, chopped
5 slices of bacon (I use low sodium bacon)
32 oz. chicken broth (I use low sodium broth)
1 pint Half and Half
Salt (it doesn’t take much) and pepper to taste
Fry the bacon (I like med. rather that crisp). While bacon cooks, chop the onion. Remove and drain bacon on paper towels.

Fry the onion in the bacon grease on med. low until translucent.

When onion is done, add the potatoes to the pan, stirring into the onions.

Pour the chicken broth into the pan and simmer potatoes and onions until a chunk is easily pierced with a fork. Turn down heat and add the Half and Half, stirring into the chicken broth, potato, onion mixture.

Simmer very slowly for about ten minutes to combine and warm the ingredients.

And More…

It truly must be comfort food season. A friend just emailed asking for my ‘recipe’ for a simple comfort food treat that I’ve told her I love. It isn’t the healthiest or the fanciest, but I don’t claim to be a purest. So if you have some Kraft Macaroni and Cheese in your pantry or have fond memories of eating it (whether or not you’ll admit either), you and your taste buds will be comforted by my Mac and Tuna. It makes a ton and freezes well so your soul, if not your body, will be comforted when you’re hungry and tired. Takes about three minutes to nuke a portion.


4 boxes Kraft Macaroni and Cheese
1 cup milk
2 sticks butter (1 cup)
2 cans tuna, drained
1 can Cream of Mushroom Soup
Boil the macaroni and make up the macaroni and cheese as directed on the box (four boxes require 1 cup butter and 1 cup milk).

Pour the prepared Mac and Cheese into a large bowl and add the tuna and soup. Stir until combined and heat through.

I freeze individual servings in zipping bags.