Fantastic milestone! And a perfect "Little Thing."
I made this potato chowder recipe last weekend; this is enough for dinner for the three of you and probably some leftovers as well. It was so good I was running my finger around the edge of the bowl to get the last bits. * 2.5 lbs peeled, baked potatoes * 1/2 cup chopped onion * 1/2 stick (1/4 cup) butter * 1 tbsp dried parsley * 1 tbsp beef bouillon * 1 tsp minced garlic * 1/2 tsp black pepper * 1 tsp dried basil * 1/2 cup flour * 3 cups water * 1 cup half and half * 4 oz shredded cheddar cheeseMash potatoes, but not completely; you want some lumps to add texture to the soup. I cut them up while raw and baked the pieces in the oven, then was lazy about mushing them up afterward. Put onions and butter in large stockpot and set heat to medium low. After butter has melted and onions are soft add parsley, basil, pepper, garlic, bouillon. Add flour, cook stirring 2 min longer. Mixture will be like a paste. Slowly add water, potato, and half-and-half, stirring frequently until soup has thickened. Add cheddar, cook stirring until melted. Allow to cool. Makes 4 servings.