German Potato Soup

If you make yourself some tasty homemade chicken stock and don't know what to do with all of it, here is a recipe. It is based on a recipe from a cookbook called, More With Less.  The original recipe calls for water instead of stock. That would be an even more frugal recipe. 

The cookbook was given to me by one of my favorite people and possibly the sweetest person I know, Lindy Hall. She taught a writing club for home schoolers for many years. She forced me to write at least one paper a week for many years. It did wonders for my writing. I almost went into journalism because of how much I enjoyed writing, near the end of my time in her class. However, math had the strong pull and an advisor at SU told me that I would never be an engineer or a physisist  because my SAT scores weren't high enough... That pretty much settled my path. Ha ha. I double majored and went on to get my masters in one year. I thank my parents for telling me that I could achieve anything that I put my mind to. :) 

German Potato Soup

(Serves 4)

I usually make a hearty whole wheat and oatmeal bread, also from the same cookbook, to go with this, but any hearty bread would be awesome. 

1 T. Butter

2 T. Flour

4 c. Stock or water

4 potatoes, peeled and diced

1 onion

1/2 tsp. salt

Dash pepper

1. Melt butter in pan with flour over medium heat.  Cook 2 to 3 minutes until flour loses its flour smell. 

2. Whisk in liquid slowly until smooth. 

3. Add potatoes, onions, salt, and pepper. Cook 2-4 hours. The longer you cook it, the more the potatoes will fall apart and the soup will become thicker. 

4. Serve plain or with green onions and cheese. You could add ham or bacon if you wanted it to have more protein.  

I haven't posted pictured if Martin in a while. We went to the zoo today, dressed as a fox. Aren't you jealous that you don't have a fox suit? My sister gave it to me for Christmas. 

Do you have any ways you use up chicken stock?