SOUP
PAT'S VERSATILE POTATO SOUP
Pat Webb of Miami shared this recipe after a rare chilly spell reminded her of her Irish mother. 'She would say, `On a cold day, make a pot of soup. It will warm your kitchen and the cockles of your heart.' When my children went off to college I gave them a hot pot and this recipe. To this day, I don't know if they ever used either!'' She suggested a host of add-ins, from a 7-ounce can of chopped clams or flaked salmon to a cup of sautéed mushrooms and a dash of sherry.
• 5 medium potatoes, peeled and diced
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 cups homemade chicken stock
• 1 cup evaporated milk
• ¼ cup sour cream
• Salt and pepper to taste
Place potatoes, onion, celery and stock in a saucepan and boil until vegetables are tender. Puree in a blender or food processor. Add evaporated milk and sour cream to desired consistency. Season with salt and pepper. Serve hot or cold. Makes 6 servings.
Per serving: 255 calories (22 percent from fat), 6.3 g fat (3.5 g saturated, 2 g monounsaturated), 18.8 mg cholesterol, 9.1 g protein, 41.4 g carbohydrates, 4.5 g fiber, 186.1 mg sodium.
