Can Also be a Vegetarian Recipe

Table of Contents: Soup

When I make this soup, I rinse the whole potatoes, but do not scrub them.  Then I boil them with the skins still on.  After cooking, it is much quicker and easier to pull the skins off with a paring knife.

8 medium Idaho potatoes, cooked in salted water, peeled, and cubed
6 green onions, sliced
2 medium onions, chopped
1½ quarts chicken or vegetable broth or stock
8 oz. cream cheese, softened
3 drops Tabasco sauce
Garnish choice: chopped chives, chopped parsley, paprika, grated Cheddar cheese, etc.




In a Dutch oven, add cooked potatoes, green onions, chopped onions, and broth.  Bring to a boil; then reduce heat to simmer, and cook 45 minutes.

Place 1/3 of the potato mixture into a food processor with the steel blade or into a blender; then add 1/3 of the cream cheese.  Puree until smooth and pour into a large, non-stick pot.  Repeat the process two more times until all potato mixture is pureed.  Taste for salt and add as needed.  Stir in the Tabasco sauce to blend.  Serve the soup hot with a garnish on top.  Serves: 10 or more.

This is definitely “comfort food”.  It is particularly appealing on a cold, rainy or snowy day since it is hot, thick, hardy, and creamy.  Now I will be the first to admit that Joe and I don’t exactly look like the skiing machines that you see on “The Tube”, but we both can downhill and cross-country ski.  Joe is pretty “cotton-pickin” good; he prefers the “whimpy” downhill skiing.  I, on the other hand, am not good at either kind of skiing; but I still love it.  Cross-country is my favorite.  For a Southern “girl” like me to be out in the backcountry skiing through snow-covered trees, breathing in the cold, crisp air, and feeling the quiet that a cover of snow imparts is like a little bit of heaven to me.
This recipe is a must on all ski trips, but will also warm you by a roaring fire on a cold rainy night.


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