Glenbrooke News

Traditionally on Christmas Eve  I serve soup bowls.  This was born out of necessity as family and friends traveled from far away and had different work schedules so we never knew when everyone would arrive for dinner.

This year,with only four of us,   I decided to try a new recipe.   This basic potato soup recipe was so fast and easy I know it will be a new year- round favorite.     I did add  couple of strips of  crisp bacon and garnished it  with chopped green onion and a little grated cheddar cheese.  Served in  individual bread bowls purchased at Panera's  Bakery (8529 Bond Road in Elk Grove), it was fast and easy.  I hope you enjoy it.

Potato Soup Serves 4

4 large peeled potatoes

1 cup chopped celery (including leaves)

1 cup chopped onion

1/4 to 1/2 cup milk or half and half

Water and salt and pepper to taste

Optional

4 strips of crisp bacon - chopped

1 cup shredded carrot

1/2 cup chopped green onion

1/2  cup shredded cheddar cheese

Individual bread bowls

Directions

Put  potatoes in saucepan along with onions and celery (and carrot if desired)  add just enough water to ALMOST cover the vegetables.    Bring to a boil, lower heat, cover and simmer for 25 minutes, or until vegetables are very tender.  Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left. Add enough milk or cream to thin to desired thickness. Add salt and pepper to taste.  If using bread bowl cut top off and hollow out bowl, laddle soup into bread bowl and garnish with green onion and cheese.