After a few days of summer-ish temperatures, the weather has taken another autumn-like turn in my corner of the world. Today is our city’s annual fall festival, complete with parade, craft fair, and farmer’s market – a wonderful tradition. For years I’ve prepared a pot of soup for dinner on this special day, even if the weather didn’t quite call for it, just to acknowledge that it really is fall. Since Younger Sister is working the farmer’s market today in a cool rain, it’s especially appropriate this year. She’ll need something to warm her up when she gets home.
Soup, sandwiches, and salad is one of my favorite meals when the weather turns cool. It just seems cozy, warm, and comfortable. Thankfully, the rest of the family is good with this menu, too.
I thought it would be fun to share today’s soup du jour – one of my favorites for being delicious, easy, and inexpensive. I like to cut up a loaf of french bread for cheese toast on the side. The recipe makes about 7 servings, which is almost always enough for leftovers. As with all soup, it’s even better the second day.
Loaded potato soup
5 potatoes, cut into small-ish chunks (don’t peel first – too much work and it tastes great with the peels on)
one onion, chopped
7 cups chicken broth
1 tsp salt
1 1/2 tsp dill weed
8 oz cream cheese, cubed
Place potatoes, onion, broth, and salt into large soup pot and cook until potatoes are done. Add dill and cream cheese and heat until cheese is mostly melted. Go at it with a potato masher to smoosh up the potatoes. Serve with shredded cheddar, chopped green onions, and bacon bits if you feel like it. It’s good even without garnishes. 🙂