Pot o' Potato Soup

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March brings thoughts of the 'luck of the Irish', potatoes, and leprechauns.  Potato Soup was just the thing for the cold weather that returned last week. This recipe is simple and quick to make, and one of the best potato soups I've had.

Potatoes are actually nutritious in their more natural state. However, many of us consume most of our annual average 124 pounds of potatoes as french fries, tater tots, or chips. Not so much for these. But a potato, without added fat of frying or salt, is good for you. The food is a good source of Vitamin C, Vitamin B6, Potassium and Manganeses. And like all fruits and vegetables, a good source of fiber.
A fun legend - the term 'pot holes' came from the Irish tradition of cooks setting boiling pots of potatoes on an earthen road to cool. When they mashed or smashed the potatoes, the pot got pushed into the ground, forming a hole. Think of that the next time you drive your car through a rough road!

POTATO SOUP          

¾ cup diced onions

4 cups cubed, peeled potatoes (or 4 cups of hash brown potatoes)

1 package Old Fashioned Peppered Gravy Mix

2 cups chicken broth (I like to keep a powdered chicken base on hand to mix with hot water for instant broth)

Dice onions and sauté in vegetable oil until onions are clear. Peel and cube potatoes. Cook potatoes (if not using hashbrowns) until softened but not mushy.

Prepare gravy mix as the package directs.

Add cooked potatoes, onions, and chicken broth to gravy.

Simmer 15 minutes, stirring. Optional: slightly mash cubed potatoes with a potato masher in the pot.

Serve with crisp crumbled bacon and shredded cheese.

About 6 servings.