Nov 14 2016
Every since last Friday it has been too busy, at least for this old man. Friday afternoon my grandson invited me as a Veteran for a program his school does for Veterans. He had his other Grandpa there too.
Saturday my local VFW post had their annual dinner for members and their wives. Had a great meal of roast beef, gravy, mashed potatoes, green beans and a small chicken breast. Sunday we had left over Greek ribs, fried potatoes with onions & green peppers and a salad.
Today I had an appointment with my eye Doctor for my macular degeneration. After wards we ate at a favorite place in downtown Lima, Ohio on Main Street across from the courthouse, the Fat Cat Diner. It is a 50’s style diner that has been there since or before the 50’s. They have the best burgers and fries I have ever eaten, the wife agrees. My burger with cheese, mustard and onions must have started out a half pound patty and was done just right, crisp outside and a hint of pink inside and served on a toasted bun. The wife and I shared the fries. I am not a big lunch eater and could not eat the entire sandwich.
I know it’s a little rambling but we old retirees can do that! I had planned on some potato soup and a Kassler ham, made with a pork loin, sandwich for our supper. The potato soup was done in my Instant Pot and off the top of my head but potato soup is easy without a recipe. I was too full from my lunch to have any of the ham but my wife ate a slice with her soup. I had my bowl of soup with extra pepper, shredded cheese and bacon bits on top. The wife just had bacon bits on hers.
The soup was great and the wife thought extra good so I wrote up the recipe to save for a keeper. To me it was about the best I have made but would experiment with incorporating bacon or ham in the recipe.
Recipe:
A good potato soup for Instant Pot
2 pounds potatoes diced ½ inch
1 quart chicken broth
6 oz. spaetzel noodles
2 slices sweet onions chopped
5 green onions W/green part sliced
1 teaspoon W.O.W. Way out west seasoning
1 tablespoon coarse salt
Fresh ground pepper to taste
2 pats of butter
1 to 2 cups heavy cream
Parsley, dried or fresh to taste
For my potatoes I used a pound of baby Dutch I left the peals on and a pound of russet I peeled first.
Add all the ingredients through the pepper to your Instant Pot. Place lid on and lock, set to Soup mode normal for 20 minutes.
When the time is up place a towel over the steam vent and release the pressure. Remove the lid and set the IP to Sauté less mode. Use a potato masher to mash some of the potatoes if you like to help thicken. Add in the butter, heavy cream and parsley, stir, when heated through serve. I just used about 1 ½ cups of the cream.
Makes a good vegetarian soup at this point but its good served with some shredded cheddar and bacon bits on top. This would be good if you had a guest of family member that was a vegetarian.
Note: I did mine for 25 minutes and it was plenty done, so I said 20 minutes and 15 may even be plenty.
