Sunday, April 06, 2014

Mashed Potato Soup & Beer Bread

My sweetie has been felled by a migraine all weekend, so comfort food seemed perfect. This meal is so easy that even if you're the one who's sick, you can pull it together for yourself. Throw in some fruit for dessert & call it done.

Mashed Potato Soup
2 1/2 c. mashed potatoes (leftover, store-bought, whatever)
1 onion, chopped
1 tbsp. olive oil
14 oz. chicken stock (I used low sodium canned)
1/2 c. sour cream (I used reduced-fat)
Shredded cheese & sliced scallions for garnish, if desired (bacon crumbles would be good, too)

Sauté the onion in the oil until softened. Add mashed potatoes & broth. Bring to a boil over medium-high heat, stirring and pressing out any lumps with a wooden spoon. Add sour cream and gently heat through. Serves 4-6.

Beer Bread
12 oz. beer (our 21 y.o. left some PBR behind after his last visit & that worked fine. I would not use light beer.)
2 2/3 c. self-rising flour

Preheat oven to 375 degrees. Mix beer & flour well, but not overmuch. Put into a greased loaf pan and bake 50-55 minutes, until loaf begins to pull away from pan. Let cool 5 minutes before slicing. This is great with honey, for a special treat.

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