Cold nights perfect for potato soup

Since you read my rebellion article on Barbara Walters I will have traveled a thousand miles or more.

Stops in Baraboo, Wisconsin Dells, and Tomah, Wisconsin; and an 11-hour trip down the Mississippi are just a few of the plans.

When I return I should have lots of fun stories to share and many great recipes.

Grouchy Bear will return with high cholesterol and sugar levels but he will be smiling and the growling will probably not return for several weeks.

I have several pumpkin recipes that I was going to share this week but I heard a rumor that there is no pumpkin to be bought anywhere. I have not personally tried but was told that Libby lost their entire crop and that the pumpkin shelves are bare everywhere so I will hold off those recipes until I know you can get pumpkin.

 

Lactose free

potato soup

3 medium onion, chopped

2 celery ribs, chopped

4 tablespoons canola oil

4 cups reduced-sodium chicken broth

4 medium potatoes, peeled and cubed

In a large saucepan, saute onions and celery in oil until tender.

Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool lightly. In a blender process half of the soup until smooth. Return to pan; heat through.

If cheeses are allowed in individual diets you can melt some shredded cheddar or mozarella in the soup. Calories, 1 cup, 166 calories, 0 cholesterol, trace saturated fat, 27 carbs.

 So enjoy the recipe and I shall be back next week with lots of fun sharings and recipes.

I hope to have some great cranberry recipes because we are going to watch them harvest the berries!! And eat cranberry pie, ice cream and drink cranberry tea.

 See you next week.