Parmesan Potato Soup is a simple, yet filling meal. It’s perfect as a light lunch, or warming dinner on a cold winter’s night.
I feel like January was a bit of a bust. Both as far as the blog here goes, but in general overall. I neglected the blog, the weather was crap, the fall rush at work seems to have carried over into winter…And there’s all the chaos and craziness that’s gone on with the new president. As I said in my last entry, part of me feels the need to be hyper-vigilant, the other part of me wants to run screaming for the hills to hide out for the next four years.
January was also a bit of a bust, as I started the year by learning I’m going to need surgery at some point. I won’t go into details other than it’s due to some lady problems, and will be an outpatient procedure. I’m waiting to find out when that’s supposed to be scheduled, though I probably should call my doctor since it’s been over a month and I haven’t heard anything yet. I’m not looking forward to it–The only other surgery I’ve had was the removal of my wisdom teeth when I was 18…And I had a panic attack the night before the procedure was done. I’d like to think my fears are unfounded, and I’ve matured a bit since then. I’ll still be asking for some Xanax for the night before, though.
Having to have this surgery is going to mean a big-ass medical bill that we’re likely going to have cover out-of-pocket. Like many, we have a ridiculous HDHP, which means we’re on the hook for pretty much everything until we hit our deductible. I had intended to go to Vegas this month, as well as attend a blogger conference in Charleston, South Carolina, in April, but those plans have been quashed, as there’s no way I can afford them, along with whatever monster hospital bill I’m going to incur in the near future.
Adulting sucks sometimes, y’know? I know, it could always be worse. This could’ve hit back when I was unemployed and uninsured. And as I always say, we’ll still eat decently. That’s another thing that took a hit in January–The menu/our diet. There was a LOT of heat and eat and eating out. Much more than I’d like to admit. So I decided for February, we’d get back on track. Jay and I went to Costco for some supplies, and I made a menu for the week. We’ve got plenty of meat, though my plan is to stretch that as far as I can for awhile, by forcing us to eat more meatless meals, like this Parmesan Potato Soup (and by us, I mean Jay, as he’s the usual holdout). Of course, the bambino being a 9-year-old, doesn’t always like vegetables, but we’re working on that. With very few exceptions (like when Jay and I have something spicy), I don’t fix separate meals, so he either eats what’s put in front of him, or he doesn’t eat.
(I realize that may sound a little Draconian, but please believe, my child is not going hungry. And in fact, he ate this soup without too much complaint!)
Peel the potatoes and cut into 1-inch pieces. Place them in a stock pot or Dutch oven with enough water to cover them. Bring to a boil, and cook until tender. Puree the potatoes with an immersion blender, and take off the heat. Adapted from Essentials of Classic Italian Cooking
In a small skillet, melt the butter over medium heat. Once it begins to foam, add the carrots and celery, then sprinkle with the onion powder. Saute for 1-2 minutes.
Add the vegetables to the pan with the potatoes, along with the Parmesan, cream, and beef broth. Return the pot to medium heat, and cook, stirring occasionally, until everything is heated through again. Should the soup become too thick, thin with additional broth. Season with salt before serving.
Peel the potatoes and cut into 1-inch pieces. Place them in a stock pot or Dutch oven with enough water to cover them. Bring to a boil, and cook until tender. Puree the potatoes with an immersion blender, and take off the heat.
Adapted from Essentials of Classic Italian Cooking