In Season...

Last weekend, the white potatoes and onions came out, and the sweet potatoes went in! To preserve my potatoes and onions, I started out by making and freezing potato soup.  I'll also can some in "Chicken Pot Pie Starter" and work others into baby food.

I made a double batch of the soup below.  (I like this recipe because you don't have to peal the potatoes!)

Russet Potato and Green Onion Soup by Chris Carmichael in Fitness Cookbook
269 cal per serving, 26 carbs, 12g protein, 13g fat, 10g fiber

4 large russet potatoes, scrubbed and cut
1 small onion chopped
1 small garlic clove
1 teaspoon salt
1 cup milk
1/2 stick butter
1 bunch green onions
3 tablespoons grated Parmesan

1. Place a large saucepan with the potatoes, onions, garlic, and salt over high heat, boil, and reduce to a low boil for 20-25 minutes, or until potatoes are soft.
2. Add milk and bring to a boil.
3. Remove from the heat and add butter.
4. Let the soup cool.
5. Puree the soup.
6. Stir in green onions.
7. Sprinkle with Parmesan before serving.