King Potato Still Rules Many Kitchens (NAPSA)—Why are comfort foods back in style? Somesayit’s their timeless ability to satisfy the palate and soothethespirit. One way to capture cherished recipes from days gone byis reading Grandma’s Kitchen: Treasured Family Recipes’. Or you can visit www.cookingvillage.com. Here’s an easy-to-follow recipe that honorsthe classic tradition of farmhouse potato soup “like grandmaused to make”: Chunky Potato Soup Ingredients 3 medium red potatoes 2 cups water 1 small onion 3 tablespoons butter 3 tablespoonsall-purpose flour Crushed red pepperflakes Ground black pepper 3 cups milk lf, teaspoon sugar 1 cup shredded Cheddar cheese 1 cup cubed cooked ham 1. Peel potatoes and cut into 1-inch cubes. 2. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cook- ing liquid, adding water,if necessary; set aside. 3. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring fre- quently, until onion is translu- Old-fashioned, hearty potato soup is a treat from the past but as modern as tomorrow, thanks to time-saving recipes from Grandma’s Kitchen: Treasured Family Recipes”. cent and tender, but not brown. 4. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes. 5. Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mix- ture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes,stirring frequently. Store leftovers, covered, in refrigerator. Grandma’s Tip: Serve soup with fresh breador for a slightly different twist, in individual bread bowls. Slice off a piece from the top of small round loaves, remove mostof the inside of the loaf, and fill with hot soup. For more information, visit www.cookingvillage.com.
