It never ceases to amaze me how, no matter what the circumstance, the Holy Spirit is aware and always provides. A couple of weeks ago, I had driven home from a rehab facility with my sister, who was recovering from surgery. Because of Covid-19 and the possibility of exposure at the Rehab facility, we both went on a 2-week quarantine. We had all kinds of food options available to enjoy, but my recovering sister basically wanted homemade soups! After having gone through zucchini, butternut squash, vegetable, chicken—I was running out of ideas, until I spotted a few potatoes in a basket. That’s it! And after picking more chives in the back yard for a garnish, we sat down to a delicious lockdown lunch!
CHANGE SERVING SIZE
- 2 large potato(es)
- 1/2 medium onion chopped
- 1 stalk celery coarsely chopped
- 2 Tbsp butter
- 3 cups chicken broth or enough to cover the potatoes
- 1 cup milk or cream to desired consistency
- 1/4 cup chives chopped (optional)
- 1/4 cup cheddar cheese grated
- 1/2 cup sour cream optional
- salt and pepper to taste
- Sauté onion and celery until soft and translucent; set aside
- Add chopped potatoes to chicken broth in sauce pan, and boil until potatoes are fork tender, about 12 minutes
- After cooling for a few minutes, spoon the potatoes into a blender, carefully pouring in some of the hot broth and adding the onion and celery.
- When thoroughly blended, pour back into sauce pan. It should be fairly thick at this point. (If it seems a little too thin before adding milk, boil for a few minutes until thickened.) Then add milk or cream to desired consistency.
- Add salt and pepper to taste
- Blend in ¼ cup of sour cream
- Garnish with the rest of sour cream, grated cheddar cheese and chopped chives