Friday, March 20, 2009
Yes, it's going to be up around 77 degrees here today. Please don't hate me. You could live here too (if you can take the West Texas heat, that is)! So, I'm going to be headed to the golf course here in about an hour, to play a round of 18 with the girls. I'm even going to wear a pair of capris, if I can find them. (Hey, it's been a while since it's been this warm.) I mean, yesterday the high was in the 60's and I made Potato Soup. So, I'm serving Potato Soup for dinner tonight when I get home. Well, that's my story and I'm sticking to it.
This will also be my entry in the Potato Ho Down for April, which is being hosted by Donalyn over @ Dlynz. More entries are always welcome, so if you're another potato ho and you'd like to join in the fun, then get it on. The Potato Ho Down was the brainchild of Noble Pig's Cathy and Evil Chef Mom's Krysta, where you will find the best Potato Ho recipes ever. Frankly, I'm a total amateur compared to these talented ladies.
INGREDIENTS:3 cups diced potatoes
1 cup chopped carrots (optional)
1 cup diced celery
5 cloves of garlic
2 cups milk
3 cups organic chicken broth
3 tbsp. butter
1 tbsp. fresh parsley
1 tsp. salt
1 tsp. pepper
1. In a large pan, melt the butter and add the potatoes, carrots, celery, and onions and sauté them for a couple of minutes. Add garlic and cook a moment longer.
2. Add the chicken broth (adjusting amount as you need it) and simmer over medium low fire until vegetables are tender.
3. Once potatoes are cooked, I mash the potatoes rather coarsely so there are still some chunks.
4. Last of all, add the parsley and the milk, then salt and pepper to taste.