"I'm so glad I live in a world where there are Octobers. It would be terrible if we just skipped from September to November, wouldn't it?" Anne Shirley, Anne of Green Gables.
I love October! Right outside my window I can look at my beautiful tree and admire God's handiwork as its leaves turn colors from green to a beautiful shade of red and yellow. Pumpkins, scarecrows and monsters are put on display announcing the arrival of fall and Halloween. The weather changes and the brisk winds blow in a new season. We can break out jackets and make gingersnap cookies or s'mores while having a nice hot cup of chocolate. In my house, this is also soup season and to welcome October here is a recipe for Potato Soup that I treated my in-laws too, and I'm happy to say they loved it!
- 1 stick of butter
- 1 cup of chopped Onions
- 11 cups of diced Potatoes
- 7 1/2 cups of Water
- 3 Chicken Bouillons, crushed
- 1 1/2 teaspoons of Thyme, Rosemary, Oregano and Salt
- 3/4 teaspoon of Black Pepper
- 3-4 cups of Milk
- 1 cup of Cheese (Cheddar works best)
- On low to medium heat, melt butter in a large dutch oven
- Add onions to the melted butter until softened
- Add water, potatoes, spices and crushed bouillon cubes to the pot, cover and bring it to a boil
- Remove the lid, reduce heat and allow some of the water to evaporate, about 10 minutes or so
- Remove the pot from the stove and take out some of the potatoes and puree in a food processor or blender. You can take most of the potatoes out or leave some in, all to preference, I like to find potato chunks so I typically puree about 2/3 of the potatoes
- Return the puree mixture to the soup and stir in milk and 3/4 cups of the cheese
- Serve and garnish with remaining cheese, scallions and even bacon bites
Enjoy and Happy October!!!!