Potato Soup

My mom is a huge inspiration to me in the kitchen. There are days like today, overcast and chilly, reminding me of my mom and a huge pot of Potato Soup that she simply throws together with whatever ingredients she finds in the refrigerator.

Here's what generally goes in my Potato Soup:

In a large pot, put about 4-5 cups of water over medium heat. Add 2 vegetable bouillon cubes in and let dissolve. Peel 3 potatoes, slice into bite-sized chunks, and put in the pot. Add 3 sliced stalks of celery, 6 chopped green onions, and as many carrots as you desire. Today I used an Oktoberfest sausage, slicing it length-wise and then into half moon crescents. Bacon or ham can be used instead. Add 1 teaspoon pepper, 1/2 teaspoon salt, 1 teaspoon parsley flakes, 1/2 teaspoon of thyme, 1/2 teaspoon rosemary and 1/4 teaspoon of garlic powder. Simmer over low-heat until the vegetables are at the desired tenderness.

In a separate pan, melt 4 tablespoons of butter. Once butter is melted, add 4 tablespoons of flour. Mix until you have a thick paste. Slowly, add 2 cups of half-and-half or cream and 2 cups of broth from your soup pot. Bring to a boil over medium heat until the mixture thickens. Add mixture into the soup slowly. Serve soup with shredded cheese and crackers. Makes about 6-8 servings.