February photo a day
Day 6 "dinner"
Disclaimer: I am NOT a food stylist, so please excuse the unappetizing photo taken in horrid lighting. It was actually very delicious with Mike and I each eating 2 helpings.
Dinner tonight was cheesy potato soup which originally came from the Farm Chicks cookbook but has been moderately modified by me and corn bread from my momma's recipe. So yummy and perfect for a grey chilly day like today.
Cheesy Potato Soup
3 T. coconut oil
1 large onion, chopped smallish
4 cloves of garlic, pressed through a garlic press
4 C. chicken broth (1 32-oz carton)
5 C. peeled and cubed potatoes (4-5 med. potatoes)
1 heaping t. dried basil
1/2 t. salt
3 T. butter
1/4 t. ground black pepper
1/4C. all-purpose flour
1 1/2 C milk
8 oz. sharp Cheddar cheese, grated ( 2 cups)
Make the soup: Melt the coconut oil in a large stockpot over medium heat. Add the onions and garlic and saute until softened - about 3-4 minutes. Add the broth, potatoes, basil, salt, and pepper. Bring to a boil; lower the heat and simmer until the potatoes are tender - about 20 minutes.
Make the cheese sauce: Meanwhile, melt the butter in a medium-sized saucepan over medium-low heat. Whisk in the flour and cook for 1 minute or until lightly browned and bubbly. Slowly whisk in the milk and cook until thickened - 2-5 minutes. Add the cheese and stir until melted and thoroughly combined. Gradually pour the sauce into the soup and stir until thoroughly blended.
Serve with an additional sprinkle of cheese on top. Some chopped bacon and chives would be entirely delicious as well.
