There is just something about a great bowl of soup in the winter.
Well, during any gloomy time really.
Which, here in Oregon, feels like most of the year.
Potato soup is our fav.
Over the weekend, I made 40 batches and froze most of it.
40 batches is about 6 meals for us.
I was going to take a picture of the soup but by the time I got around to it this is what the pot looked like.
The great thing about this soup is that you can use instant non-fat powered milk instead of milk and no know can even tell.
I do freeze the soup in large containers and I find that even the milk freezes/recooks just fine as long as you use it within a few months.
I also freeze the cheese in ziploc bags and just grab one out of the freezer at the same time that I take out a container of soup.
If you remember to take the soup out of the freezer the night before, in the morning you can just throw it into the crockpot (low setting) for a no-fuss dinner.
3 medium potatoes (about 1 pound), peeled and quartered
1 small onion, finely chopped
1 cup water
1 teaspoon salt
3 cups milk
3 tablespoons butter, melted
3 tablespoons all-purpose flour (whole wheat works too)
2 teaspoons minced fresh parsley (I've used frozen or dried too)
1/8 teaspoon white pepper
1 cup (4 ounces) shredded Swiss cheese
In a saucepan, bring potatoes, onion, water and salt to a boil. Reduce heat, cover, and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk. In a small bowl, blend butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted.