Quick Potato Soup

3 cups diced, peeled potatoes
2 cups water
1 tsp. salt
3/4 cup chopped onion (or 1/2 tsp. onion powder)
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 tsp. parsley flakes
1/4 tsp. pepper

Bring potatoes, water and salt to a boil in a saucepan. Reduce heat, cover and simmer for 15 minutes and potatoes are tender.
Remove from heat and do not drain. Mash the potatoes with a potato masher until they are about pea-size.
In a separate larger saucepan, melt the butter and add onions stirring constantly over medium high heat, and cook until transparent, approximately 3-4 minutes.
Sprinkle in the flour and cook 1-2 minutes. Gradually add the milk stirring constantly for 5minutes until it starts to simmer and thicken. Stir in the potato mixture and the remaining ingredients.
Makes 4-6 servings---whether you like a cup or a bowl.

This makes a great soup to serve during Lent.


Enjoy! Élvez! Piacere! Gustirati! Radosť!

Ham Topping for Baked Potatoes

1 chicken bouillon cube
½ cup boiling water
1 ½ cup milk
¼ cup butter
¼ cup flour
½ cup shredded cheese (Your choice, I use Cheddar or American)
1 tsp. Worcestershire sauce
2 cups cubed, cooked ham
1/3 cup sliced olives
2 Tbsp. diced pimiento
1 Tbsp. dried parsley

Dissolve bouillon cube in boiling water. Stir in milk and set aside. Melt butter in saucepan; add flour, stirring, over medium heat until smooth. Cook 1 minute. Gradually add bouillon mix. Cook over medium heat, stirring constantly, until thickened. Add cheese and Worcestershire. When cheese melts, add ham, olives, pimiento and parsley. Heat thoroughly. Serve over baked potatoes.

Enjoy! Élvez! Piacere! Gustirati! Radosť!