I bake bread for my family every week. Home baking is not that hard, not that time consuming, and certainly cheap! You don't need a bread machine or a lot of fancy equipment. This blog features a tutorial on home bread baking, tips on equipment and ingredients, and recipes for real home cooking.

Potato Broccoli Soup

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I feel a little foolish posting such a simple recipe, but I've realized lately how many people just don't know how to cook simple things from scratch. This goes great with homemade bread.
  • 1/2 onion, chopped
  • two stalks celery, chopped
  • one carrot, peeled and diced
  • the stalks from one bunch broccoli, chopped fine
  • three bay leaves
  • two potatoes, peeled, and cut into 1/2 inch cubes
  • one can chicken stock (or 1 cup water)
  • 2 cups milk
  • about one cup of broccoli flowerets (use the rest for stir fry)

  1. Saute the onion, celery, and carrot, and broccoli stalks in a heavy saucepan with a little butter, cooking oil, or bacon grease.
  2. When the onion looks transparent, add the potatoes, bay leaves, and chicken broth or water
  3. Let the vegis simmer for about 1/2 hour, then let them cool slightly.
  4. Remove the bay leaves, and lightly puree the mixture in a blender or food processor. IMPORTANT! Don't overdo this or your soup will be sticky. If you don't have a blender or food processor, you can mash everything with a potato masher.
  5. Return soup to pot, and add the milk and broccoli flowerets.
  6. Gently reheat until warm. Add salt and pepper to taste.

Potato soup need a fair amount of salt, since potatoes are high in potassium, which replaces sodium in chemical reactions. (Remember the periodic chart?) This is useful if you oversalt a soup: you can correct the taste by simmering a potato in the soup for a while. (pull the potato out before serving.

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About me

  • I'm Susan Och
  • From Lake Leelanau, Michigan

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There's more to food than just nutrition, otherwise we would all be eating custom-formulated kibble. I didn't exactly learn to bake from my grandmother, but my ancestors, even the ones I never met, have informed and influenced my lifelong exploration of cooking and food. Want to read more? Check out this entry from my home blog, French Road Connections