- about a pound of organic potatoes
- about a cup of organic green onions (that I’m actually growing in my kitchen – this works insanely well)
- about 4 cups of organic chicken stock (homemade following Alton Brown’s instructions and using an organic chicken carcass leftover from roasting and organic veggies)
- 2 Tbsp organic unsalted butter
- 1/2ish cup of organic skim milk
- Kosher salt and fresh ground black pepper to taste
Melt the butter, saute the chopped green onions for 10 or so minutes, add the diced potatoes as well as salt & pepper, cover and simmer for 10 or so minutes, add the hot chicken stock, bring to a boil, then simmer for 25 or so minutes. Remove from heat, puree with a stick blender (you could put into a food processor if you don’t have a stick blender), then put back on the burner and add in the skim milk. Add more salt and pepper if needed.
This was pretty darn good! Though I think I need to play with the seasoning a little bit – I think it needs a little something more for some oomph. Reheated very well for lunch today. In this picture you see it served with some of my homemade artisan bread . . . and that’s another story.