Plain Potato Soup

Very basic, very simple soup. Potatoes are boiled, then mashed. Evaporated milk is blended in and some salt and white pepper is used to season the soup. Serve hot, or you can reheat in a microwave or double boiler.

Step: 1

Place the potatoes in a large pot over high heat. Add water to cover, about 1 inch over the potatoes. Boil for about 10 to 15 minutes, or until potatoes are tender. Do not drain.

Step: 2

Reduce heat to low and pour in the evaporated milk and the butter. Mash the potatoes in the pot with a potato masher. Season with salt and white pepper to taste.

Per Serving: 519 calories; protein 17.3g; carbohydrates 56.2g; fat 26g; cholesterol 85.3mg; sodium 214.7mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it does have a few notable differences. The raw animal vested is chopped into few of pieces but of being cooked whole , and the liquid completely covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.