SHEs Organized

Potato Soup

Boil with water just to cover:
2 potatoes per person plus one for the pot. Peel and cut into cubes
1 small onion cut up fine
Leaves from celery - about 2 Tablespoons minced
Salt to taste

Cook in microwave:
About 1/2 to 1 cup frozen chopped spinach - Drain well

After potatoes are soft, drain off any water left and mash with 2 Tablespoons butter and about 1 to 1 1/2 cups of milk. More if you want a thinner soup.

Return to heat and add spinach and 3 sticks of mozzarella sliced thin (or you could use grated mozzarella) and heat to serving temperature.

Salt and pepper to taste. A little bit of fresh grated nutmeg can also be used to season.

Amish Corn Potato Chowder

6 medium potatoes; diced (4 1/2 cups)
1/2 cup onion
3 cups water
1 teaspoon salt
3 cups corn
3 tablespoons butter
6 tablespoons flour
3 cups milk
6 slices bacon; cooked and crumbled
dash pepper

Cook potatoes, onion, salt, and corn with water until potatoes are tender. Do not drain.

In another pan, heat butter or margarine. Stir in flour. Add milk.

Add cream mixture to potato mixture.

Add crumbled bacon and dash of pepper.

If soup is thick it can be thinned with additional milk.

Stir and then let it sit for 5 minutes. Serve.

Serves 6

SPINACH SOUP


4 Tablespoons Oleo
1 Cup Chopped onion
2 Cups Powdered creamer (Cremora, CoffeeMate, etc.)
5 Cups Chicken broth (canned is ok)
2 Potatoes, sliced thin (1/8" - 1/4" ----- I dice mine)
2 Carrots, sliced thin
1/4 Cup Raw rice
1 10 oz. pkg. Frozen chopped spinach
Salt and pepper to taste

Cook and drain the spinach; set aside.
Cook the onion in oleo until soft.
Meanwhile, bring chicken broth to boil, add the Creamer and blend (beat if necessary).
Add the cooked onions, rice, potatos and carrots.
Cook 15 minutes. Add spinach, simmer 15 minutes. Season with salt and pepper to taste.
Enjoy!