Saturday, November 12, 2011

Last Night's Dinner

Dinner.  A daily ritual that most people enjoy, and some pretend to.  Last night I apparently made a dinner that was not only enjoyed by my family, but envied by others.  After posting the picture on Facebook, I got numerous requests for the recipe.  So here they are, last night's Potato Cheese Soup and Roasted Garlic Potato Wedges.  Enjoy!

Roasted Potato Wedges serves 6

 4 -5 large potatoes, peeled
 4 cloves garlic, chopped
 ¼ cup olive oil
Salt, Pepper, Dried Rosemary, Dried Thyme – To Taste

1.  Preheat oven to 450 degrees.
2. Cut potatoes into 8 wedges and place in a 9x13 inch baking pan.
3. Add remaining ingredients and toss to coat.
4.  Bake uncovered for 40 to 45 minutes or until golden brown and fork tender, stirring after 20 minutes. 

Potato Cheese Soup Serves 5

2 large potatoes, peeled and diced
2 cups vegetable broth
¼ cup butter
1 medium onion, chopped
4 cloves garlic, chopped
¼ cup flour
1 ½ cups milk
1 ½ cup shredded Mexican cheese blend
To Taste: Salt, Pepper, Ground Mustard, Dried Rosemary, Dried Thyme, Paprika, any spice blend you like with potatoes

1.  Place potatoes and vegetable broth in a large saucepan with some salt and pepper. Cook over medium heat until tender.
2.  Meanwhile, in another saucepan, saute onion in the butter for a couple minutes, add garlic.  Cook until onions are tender and garlic is browned.
3.  Stir in the flour, salt, thyme, rosemary, mustard and pepper. Gradually add milk. Bring to a boil stirring frequently; cook and stir for 2 - 5 minutes, until it has thickened.
4.  Add potatoes with all the cooking broth and heat through.
5.  Just before serving, stir in paprika and 1 cup shredded cheese until melted.
6.  Garnish bowls with remaining cheese.