Last week, on the 20th, I really tried. I took Tiny Dancer's birthday bouquet apart (most of it was past its prime) and made a cute little windowsill arrangement to cheer me up.
The arrangement is adorable and springy, but please note the GLOOM and RAIN out the the kitchen window. Add to that, it was about 35 degrees outside and now you have a good picture of March in Michgan.
When it is like this, there is only one thing to do. Make soup. I tried my best to take some semi-attractive photos of me making potato soup. Please forgive the darkness. It's not my fault. Blame Mother Nature.
Then I decided to make some cheddar biscuits.
All in all, things turned out pretty yummy.
and the soup, topped with bacon and cheddar, of course. This soup is like eating liquid mashed potatoes, which is all good!
Tiny Dancer wanted me to take a picture of her eating her soup.
You know its nasty weather outside when your child decides to eat dinner in her Snuggie! I hope spring comes soon...
3 pounds russet potatoes (about 5 large)
2 teaspoons salt
1 cup sour cream
1 stick butter
1 cup milk
1 can chicken broth (soup can size)
1/2 teaspoon black pepper
garlic salt to taste
cooked bacon, shredded cheddar, and sliced scallions for garnish
Peel, rinse, and cut the potatoes into thirds. Place in a large pot with water to cover, add salt, and bring to a boil. Reduce heat and simmer until potatoes are VERY soft (about 45 minutes). Drain the potatoes and return to pot. Mash potatoes with potato masher until very smooth. Add sour cream and butter (I cut the butter into small chunks) and stir until melted. Add the milk, chicken broth, and pepper and bring to a simmer. Season to taste with garlic salt. (I like a lot of garlic salt!) Stir well and serve in bowls topped with garnish of choice. So good!