Blog

Frigid temps arrived this weekend. No snow here, but plenty up in the mountains so the view should be pretty once the clouds disperse. I spent the weekend cooking and packaging meals so I wouldn’t have to do much during the week.

Tax time is my busy season, and I still want to put in a few hours of writing each day, so prepped meals give me a bit of extra time each day. It is definitely soup time. I made a nice Spinach-Tomato Soup and will probably make this recipe mid-week.

Spicy Potato Soup (Zuppa Toscana)

• 1/4 cup butter
• 1 yellow onion, diced
• 2 celery stalks, chopped
• 1/2 tsp salt
• 1/4 tsp cayenne
• ½ lb spicy ground sausage (or ground beef)
• ¼ tsp crushed red pepper (opt)
• 1 bay leaf (remove before serving)
• 1 tsp crushed garlic
• 32 oz chicken broth
• 6 potatoes, well scrubbed, unpeeled – cubed or thinly sliced
• 2 cups milk
• salt and pepper to taste
• 8 oz shredded cheese – I like parmesan myself)

saucepan or instant pot