Just Cooking...

Cooking for two at times becomes a challenge simply for the fact both of us do not like left overs. Yep we are spoiled. Although if the meal is big and more than I can eat, I'm one of those who can't really toss the leftovers into the trash. Goes into the fridge. Sometimes I'll warm up for lunch, most times a few weeks later I pull this awful looking creature out of the fridge; tossing promptly into the trash. The one thing I do like as leftovers are my soups! A hot bowl of homemade soup is really great on a cold winter day. It's minus 8 degrees this morning. Last night we had "Pat's Potato Soup" I love this hearty meal. A big ole slice of warm french bread and dinner is ready. I of course saved the leftover for today's lunch YES! Here's the recipe - Cook it up for your family tonight Serve 4 Pats Potato Soup 1 yellow onion 1 teaspoon dried chopped chives Seasoning: pepper, grey sea salt, mrs.dash, Use to your tastes but I suggest 1/2Teaspoon of pepper, mrs dash and ¼ of grey sea salt. 2 cloves of garlic peeled (toss in soup when you add the onion/zucchini/corn to soup mixture) 2 tablespoon butter 3 ½ cups water 2 to 3 cups of pre made powdered milk (you can use whole milk also) 2 potatoes ( you can use Yams also in this recipe and is really good too!) 1 small carrot shredded 1 medium size zucchini 2/3 cup frozen corn 1 can of tri beans (any brand is good) rinse under cold water until water runs clear and set aside to last 10 minutes of cooking soup. The brand I buy has kidney, pinto, and red beans in it. I’ve done just about any bean in this soup - all work. I just like seeing bits of color in this soup! White beans are really good in this also! Just what ever kind you like go for it but they must be rinsed so there is no carry over of coloring from the can of beans. COOKING DIRECTIONS: sliced potatoes in half length wise and then sliced thin, add potatoes and shredded carrot to water and add milk mixture, add seasonings, dried chopped chives and butter. Cook over medium heat for 20 minutes then turn to low temp. While potatoes start to cook dice onion, saute in frying pan until cooked, slice zucchini in half and then slice ½“ thick, add zucchini and frozen corn to cooked onion, season to taste and cook about 5 minutes over low to medium heat, then add onion/ zucchini/corn to potato soup mixture. Cook on low for about 1 hour stirring often so that nothing sticks to bottom of pot. Last 10 minutes of cooking soup add the rinsed tri beans to pot. Serve with warm garlic bread.