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Wednesday, November 13, 2013

I have been busy painting Christmas ornaments on pieces of antique slate that we gather from old houses and barns in Ohio. I love creating these small pieces of artwork and making them unique for each person by adding a name, year or personal message.

 As I am a 'snowbird' I have already migrated to Florida for the winter and one immediately thinks, warm, sunshine, palm trees.  Well today isn't the norm.  Seems a cold front has followed me south and it is very chilly, windy and down right cold here today.  So I thought it was the perfect time to reprise my recipe for warm potato soup.  It's what's for dinner today.  Hope you enjoy it as much as my family does.

I decided on a large pot of soup that I can be enjoyed today and  warmed and eaten tomorrow for lunch.  I am sure it will leave me feeling very cozy inside.  Here is my recipe which is very simple and quick.  I hope you enjoy!

               Ingredients:  6 medium russet potatoes
                                   1 cup milk (whole or 2%)
                                   1/4 c chopped onion
                                   1/2 pound smoked sausage
                                   1 tsp each butter and olive oil
                                   1 cup half and half
                                   1 tsp parsley flakes
                                   1 tsp celery seeds
                                   1 egg yolk                                  
                                   1 tsp salt & pepper to taste                              

Peel and dice potatoes and set aside covered in water.  Chop onion and dice smoked sausage and saute in pot with butter and olive oil.  Saute until onion is clear making certain not to allow the onions to scorch.  Once onions are clear, add the drained potatoes to the pot.  Add  just enough water to cover potatoes.   At this time you can add celery seeds and salt and pepper and bring to a boil.  Stir occasionally and once the pot begins to boil,  lower the temp to simmer.  Allow to simmer until potatoes are soft and can be easily mashed with a fork, approximately 30 minutes. Using a potato masher, work the potatoes until most are mashed, but a few cubes are left. 

Add to the pot the  half and half  and 1/2 cup milk holding back 1/2 cup milk.  Add egg yolk to 1/2 cup of milk, mixing well and stir into soup mixture.  Let soup return to boil, stirring occasionally as it thickens.  Taste for additional seasoning at that time. Can be served with crackers, a dollop of sour cream, chopped chives or
any topping of your choice.  Guaranteed to warm you from the inside out.

So make a big pot, sit down and check out my new ornaments on

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