Potato soup!

Because I said I would.

ya need-

• 1 lb potatoes- chopped to 1cm sq. pieces
• 1 med onion- rough chopped
• water to cover (or chicken broth if so inclined)
• 1tbsp oil or butter
• salt
• pepper
• seasonings
• 1 tsp corn starch or flour
  
• 1 C (give or take) milk, or *plain* soy milk
• 1C grated cheese (cheddar or jack, or whatever) - optional
• other optional ingredients- celery, carrot rounds, other root veggies, garlic- added with the potatoes. Corn, peas, dumplings, added near the end.

put the oil or butter in a 2q pot over med/hi heat untill warm. add onions, cover, stirring occationally untill they get soft and translucent. add the potatoes and cover with water. Cook untill the potatoes start to get soft. mix the corn startch into the milk, then add the milk to the pot slowly, along with other seasonings, stirring occationally, untill it's thickened. usually takes me about 45 minutes, start to finish. Longer if I use bigger chunks of potato.

I like it with (again) cajun seasoning, or sometimes roasted garlic and carrots added.

Alternately, for roast veggie cream soup, you can make white sauce (butter, milk, flour or corn starch) that's kinda thin, and roast the veggies with some oil/salt in the oven, just dumping them into the sauce at the end, mixing them around a bit with the seasonings. Saves some time, 'cause you can do the roasted veggies beforhand in bulk and freeze them, but has a different flavor.

j.