Creamy Potato Soup

8 medium-small red potatoes
⅔ quart box of chicken broth
2 tablespoons Parmesan cheese
1-2 teaspoons salt
10 cranks of the old pepper mill

⅓ quart box of chicken broth
1 quart homemade chicken broth
1-2 cups water

1 cup reconstituted mushrooms
dash cream
pinch of salt
turn of pepper
bit of cheese
drop or two of mushroom juice

After washing and half-peeling semi-crappy red potatoes, I sliced them thin enough to separate the good from the bad (doing a half arse job, no doubt) and placed them in (what I am going to guess is) a three quart pot, adding broth until it was high enough (don't want this sucker to boil over), some random Parmesan cheese I had lying around (along with what seemed like the right amount of salt and pepper) and brought the lot to a boil, while I listened to music and danced around like a nineteen year old... for not quite as long as a nineteen year old might.

Note: I have no doubt I'll add the rest of the broth down the line... perhaps, after eating my first serving when the pot has more room.

A day or two later (last night, in fact), it was time to get serious about eating this. So, I warmed the potatoes and creamed with a hand blender, while warming up the rest of the chicken broth and a bit of water in a separate pot. This was mainly so I could warm the broth at much higher heat (firing the flame as high as it would go), while the need for any broth, in the first place, was because the potato portion was looking a lot like mashed potatoes.

And that is about where my involvement ended. Somehow (quite magically, I assure you), bowls of soup appeared on the table complete with diced mushrooms and a frosting (or whatever you want to call it) of salt, pepper, cream, mushroom juice, and shredded cheese.

This was beyond description, so decadently rich.

Utterly fantastic!

Two out of two would do again, perhaps adding a bit of sliced ham for the next go round, as one can never sit still and rest on their laurels. Also, almost any dish won't really be as good the second time around (unless changed up a little), especially if the first go round beat all expectations, which to be honest were quite low (at the time), and are, now, quite high.

Ah, the perils of success!

October, 2018

Brett Food

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