No. 4 Potatoes Are Good for You, Really

Potato Soup.

Yes. It is kind of a cliche. Depression. Potatoes. Soup. Irish. The Famine. But, really, you should know that potatoes have gotten a bad rap lately. They are close to being a perfect food, which is why the Irish survived so long, and in general good health, on mostly potatoes, a little butter, maybe some milk and some sundry veggies, an egg or two, or bits of meat, which mostly they were selling off to pay the rent on their land. But until the blight, they were doing all right on that diet.

Most of the recipes I’m going to post, and the reason why this is called “Writers'” New Depression Cookbook, is because I’ve made the recipes up on the spur of the moment, coming home from work late with what I have in the cupboard or in the fridge, which I’ve purchased on my measly writers’ salary. So, it’s on the whole simple stuff thrown together to make a decent meal.

There will be mostly recipes without meat, which I don’t eat a whole lot of, for budget and dietary reasons, but which I do use substitutes for – such as Boca Burger soy burgers and Morningstar Farm soy bacon. I also do eat milk, eggs and cheese and cook with them a lot.

So, last night I got home after working late and doing a little Xmas shopping and wanted a bowl of something hot and fast to eat while I finished watching the last half of “The Dark Knight” on DVD. Here’s what I came up with:

Easy Potato Soup

  • Olive oil
  • crushed garlic
  • 2 strips soy, turkey, or real bacon
  • 1 16 oz can white potatoes, drained, rinsed, diced (use fresh if you have them, but you’ll have to cook them first)
  • 3/4 c. frozen peas
  • 3 c. hot water
  • 1 chicken bouillon cube (you could use a veggie, or  beef cube)
  • I T dried parsley 
  • 1/2 c. milk
  • 1 slice American cheese (melts better)

Saute a tablespoon of garlic in olive oil. (I start almost all my recipes with olive oil and garlic. You can use veggie oil and skip the garlic, if you’re not a garlic lover.) Add bacon, cook til crisp, so you can crumble it later. Take out the bacon. Add potatoes and toss with oil and garlic and brown them a little. Crumble in bacon and cook together for a few minutes. Add hot water with bouillon cube dissolved in it. Add peas.

Cook this for about 20 minutes until it starts to thicken in a little. If you want it thicker, add a little flour or corn starch dissolved in water. When you’re about done cooking it down add the milk and tear up the cheese and throw it in. Stir until the cheese melts. Season with some Celtic sea salt and fresh cracked black pepper. Stir in parsley. Serve with multi-grain toast, crusty bread or hearty crackers.

~ Chow for Now! ~

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