That chili sounds delicious.
This one's simple and really good for poorer days....
Potato soup.
Fill a pot about half full (2 qt or so) and start it boiling.
While this is happening, peel 5 or 5 potatoes, leave the peel on one.
When done peeling, start slicing the potatoes into the water. Always keep enough water to keep the potatoes covered.
The water will start getting milky looking and the potatoes pieces will start floating to the top as you bring the water to a boil, keep stirring. When the water is at a rolling boil for a few minutes, turn down the heat and keep stirring gradually until it reduces to about half volume. Cut up half of a large onion into the mix and perhaps a clove of garlic. Keep it going.
When the potatoes are soft enough to slide through the slots in the spoon, Keep stirring. The potatoes will start to thicken. At this point, add milk to replace water to the original volume. Keep stirring.
When the soup is hot, season with salt and pepper, and if you wish to make a potato cheddar soup, grate about 3 cups cheddar into the soup, and stir until it reaches all the same consistency.
Sorry I don't have exact amounts, but I love this stuff...like good clam chowder without all the nasty little clams....
John P.
This one's simple and really good for poorer days....
Potato soup.
Fill a pot about half full (2 qt or so) and start it boiling.
While this is happening, peel 5 or 5 potatoes, leave the peel on one.
When done peeling, start slicing the potatoes into the water. Always keep enough water to keep the potatoes covered.
The water will start getting milky looking and the potatoes pieces will start floating to the top as you bring the water to a boil, keep stirring. When the water is at a rolling boil for a few minutes, turn down the heat and keep stirring gradually until it reduces to about half volume. Cut up half of a large onion into the mix and perhaps a clove of garlic. Keep it going.
When the potatoes are soft enough to slide through the slots in the spoon, Keep stirring. The potatoes will start to thicken. At this point, add milk to replace water to the original volume. Keep stirring.
When the soup is hot, season with salt and pepper, and if you wish to make a potato cheddar soup, grate about 3 cups cheddar into the soup, and stir until it reaches all the same consistency.
Sorry I don't have exact amounts, but I love this stuff...like good clam chowder without all the nasty little clams....
John P.