I always loved the first snow day of the year. My sister and I would sleep in, only to realize the winter wonderland before us hours after we would have normally needed to be up. Excited, we would pull on our snowsuits, gloves, hats, and boots, and our dad would take us out sledding.
We trudged down the snow-covered street to the hill at the elementary school. It was the biggest perk of living two houses away from the school. We would sled until our faces were red and our fingers were numb.
Once we entered our vestibule and stomped the snow off our boots, we opened the door to the house and were hit with the smell of potato soup.
My mom has always cooked potato soup on snowy days. I love anything potato. As far as I'm concerned, potatoes should be in their own food group.
I always rushed into the kitchen, got my chair and dragged it to the stove, and helped. My mom would have the chicken broth, onion, and potato chunks simmering on the stove. It was my job to mash the potatoes when they were done. Not all of them, just enough to make the soup a little creamy but still a little chunky.
My mom then ladled the soup into mugs, and I added a couple spoonfuls of Parmesan cheese into each mug, followed by a sprinkle of dried parsley. The whole family sat at the kitchen table and ate soup for lunch while we talked about sledding and the snow.
My mom still makes me this soup on snowy days, even though I could (in theory) make it myself. It tastes better when she does it. I know it's a really simple recipe, but when I think of winter and snow days, I immediately think of my mom's potato soup. It is everything good about winter. So far only Princess shares my love of this soup, but I'm hoping the boys will eventually follow suit.
Mom's Potato Soup
-2 cans chicken broth
-1 small onion, chopped
-4-6 russet potatoes (this really varies depending on the size of the potatoes, but I say more is better), cut into 1/2" cube
-Parmesan cheese, 2-3 spoonfuls per serving
-dried parsley, for garnish
-Add first 3 ingredints to 2qt saucepan and simmer about 30 minutes, until potatoes are tender. Use a potato masher to mash about half the potatoes.
-Ladle soup into a mug or bowl and add Parmesan cheese and parsley. Serve and enjoy.
This post was written in response to this week's RemembeRED prompt from Write on Edge. Take me back…whether to a month ago or decades ago. Share with me a special recipe, but don’t just list out ingredients. Take me there…in 500 words or less.