Yummy JeffreyW photo

I have an abundance of potatoes that I need to use up. I’m loving my convection oven because I can bake up potatoes in about 30 minutes. So that’s using up a few. And I’m having guests over for pot roast on Sunday, which will use up a few more.

Still, I have a big bag of potatoes from my brother’s garden that I don’t want to go to waste. It’s blustery cold here, so soup sounded like a great idea. So creamy potato soup (mmm, with cheese) it is, with a complete dinner menu, to boot.

On the board:

1. Cream of Potato Cheese Soup
2. Orange-Walnut Spinach Salad
3. Blueberry Crisp

Cream of Potato Cheese Soup

• 6 large potatoes, cubed (peeling opt)
• 2 cups water
• 1 onion, chopped
• 2 tsp crushed garlic
• ½ tsp ea: sage, rosemary, basil
• 4 cups milk
• 3 tbsp butter, melted
• 4 tbsp flour
• 8 oz cheddar cheese, shredded
• salt & pepper to taste

Lg. saucepan (2 to 4 qt)

In saucepan or Dutch oven, cover potatoes with water and boil until fork tender, drain all but 2 cups water. Add onions, garlic and spices to potatoes*. In a bowl mix together  milk, flour, salt & pepper. Mix well, no lumps, add melted butter. Add to potatoes and mix well.  Bring to a low boil, stirring constantly, add cheese, reduce to low and simmer for 15 minutes.

*A great trick is to remove about ½ cup of the cooked potatoes and mash, then add back into soup, this gives you an extra creamy texture.

Orange-Walnut Spinach Salad

• 10 oz spinach, washed
• 2 oranges, peeled, remove white skin & cut into chunks (you can substitute equivalent canned mandarin orange slices)
• ½ red onion, sliced in rings
• 1 oz bleu cheese, crumbled
• ½ cup chopped walnuts
• Raspberry-walnut dressing

large salad bowl

Tear spinach leaves. Layer in a large salad bowl. Top with orange chunks, onion, sprinkle blue cheese and walnuts. Add dressing & toss before serving.

Blueberry Crisp

Topping:

• ½ cup sugar
• ½ cup brown sugar
• 1 cup flour
• 1 cup oatmeal
• 1 tsp cinnamon
• 1 stick butter (1/2 cup)

Combine dry ingredients and cut in butter until mixture is crumbly

Filling:

• 1 tbsp butter, melted and spread on bottom of baking dish
• 16 oz frozen blueberries
• 3 tbsp cornstarch
• ¼ cup sugar
• dash of lemon juice

8×8 baking dish, greased

Combine blueberries, sugar, lemon juice & cornstarch. Spread in buttered baking dish. Top fruit mixture with flour topping. Bake at 375° for 25 minutes, until top is golden and blueberries are bubbly.

Shopping List:

• 6 large potatoes
• 1 onion
• 1 red onion
• 4 cups milk
• 8 oz shredded cheddar cheese
• 10 oz spinach
• 2 oranges
• 1 oz bleu cheese,
• 4 oz chopped walnuts
• Raspberry-walnut dressing
• 1 stick + 3 tbsp butter
• 12 oz frozen blueberries

Also: cornstarch, sugar, brown sugar, flour, oatmeal, cinnamon, sage, rosemary, basil, garlic

 

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