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In our first years of motherhood, when a friend had a baby, we each made her a meal. It was a small offering of help in those sleepless and stressful peaceful first days home with a newborn. It’s been more than a few years decade since we’ve cooked for each other. But in these days of spaghetti, again combing the internet for healthy and fast meals, a surprise dinner on a friend’s doorstep might just make her entire day year. This Potato Soup recipe makes it a snap to do something kind. The pictures below prove it’s just a matter of chopping, boiling, and blending. Pair it with crusty bread and a salad to completely impress someone. This batch is for my friend Heather as long as my kids keep their mitts off it.

Enjoy!

Your Foodie Friend Tara

Potato Soup

Ingredients:

• 2 Tablespoons butter or vegetable oil


• 10 baby carrots


• 5 red potatoes, peeled and cut into large pieces


• 1 onion, sliced


• Freshly ground pepper and red pepper flakes to taste


• ¼ teaspoon salt


• 3 14-1/2-ounce cans of chicken or vegetable broth


• 2-1/2 cups grated cheddar cheese

 Preparation:

1. Melt butter in a large, heavy saucepan over medium-high heat. Add the carrots, potatoes, and onion. Cook, stirring, until the vegetables are lightly browned, about 10 minutes.


2. Add the salt, pepper, red pepper flakes, and one can of the broth. Bring to a boil, stirring to scrape up any browned bits from the bottom of the pan. Add remaining broth, return to boil. Cook until potatoes and carrots are tender.


3. Puree soup in food processor, blender, or immersion blender.


4. Return soup to saucepan and add cheese. Heat until cheese is melted.