Comfort Potato Soup

Sautéing the potatoes before simmering the makes this simple soup a delicious treat.

1 large white onion -- diced
3 or 4 large red potatoes, peeled and cubed
4 tablespoons butter
3 cups chicken broth, or 3 cups water and 2 good quality chicken bouillon cubes
3 cups milk or cream, approximately
One-half to 1 cup shredded Pepper Jack or Sharp Cheddar cheese, if desired
Salt and pepper, to taste

Over medium-high heat, sauté the onion in 2 tablespoons of the butter for five minutes. Then add the remaining butter and the cubed potatoes. Season lightly with pepper. Lower the heat to medium, and continue to sauté for 10 minutes, tossing frequently with a spatula, until the potatoes are beginning to soften and some are slightly golden brown.

Add the chicken stock or and water, and turn up heat to medium-high. With the edge of the spatula, gently scrape the bottom of the pan to incorporate the golden bits into the stock. Bring to a boil, then lower heat to medium-low and simmer the soup for seven to ten minutes, until potatoes are quite tender. Remove half the potatoes and mash. Return to the pot and add milk or light cream to desired thickness. Heat thoroughly but do not boil. If desired, add shredded cheese and stir until melted. Adjust seasonings. Serves 3 to 4.

Bubble Bread

I am sure there are more accurate recreations of this wonderful treat served at the Bubble Room restaurant in Captiva Island, Florida, but this recipes captures the cheesy, garlicky goodness just fine. It’s based on a sweet memory of a trip taken long ago, when the kids were young. A dozen years later, they love this bread still.

1 loaf Italian bread
1 stick softened salted butter
1 8 ounce package softened cream cheese
2 to 3 cloves of garlic, minced
Sprinkling of cracked black pepper
1 cup coarsely grated parmesan

Preheat the oven to 400 degrees, or preheat the broiler.

Slice the bread diagonally into ½ inch slices. Place the slices on a baking sheet and bake or broil in the oven until slightly golden on each side. Remove from oven and set aside.

Place the softened butter, cream cheese, minced garlic and ½ cup of the parmesan into a medium sized bowl and beat at medium speed until well blended. Spread one side of each slice of toasted bread with this mixture, then top with the remaining parmesan. Return to the oven and bake (for 5 to 7 minutes) or broil (just a few minutes at most) until the cheese is hot and, well, bubbly. Serve immediately.

Excellent with soups, especially tomato or vegetable based, light fish or seafood entrees, and fresh green salads.