Mom’s Creamy Potato Soup

Phil Perzel

Dr. Balok

College Writing I

9:00

April 13, 2005

Mom’s Creamy Potato Soup

One reason I like fall is because of the crisp, cool mornings. Football is very big

at my house. That is very apparent in the fall. When Thanksgiving comes, all my family and I do is eat turkey and watch football games. Mom’s rich and creamy potato soup is served during the cold, winter months.

People usually think of soup as being tomato or chicken noodle, but not potato.

The color of her soup is that of an off-white or yellow. The texture of the soup is very thick. It looks like creamy potatoes in a bowl when it is done. The aroma of the soup is very strong and earth-smelling. My entire house smells like potatoes while my mom prepares the potato soup. When I eat her creamy potato soup, I always have seconds and my stomach always thinks, “What good soup this is!”

In a five quart Dutch oven over medium heat in hot margarine, she cooks potatoes

and onions in hot margarine until they are golden brown. The smell of the onions is tantalizing. She does this for ten minutes, stirring frequently. She then adds water, salt, pepper, and a chicken bouillon cube over high heat. These ingredients are added to the Dutch oven and then heated to a boil.

The heat is then reduced. These ingredients are covered and the potatoes are

simmered until they are fork tender. This process takes fifteen minutes. The potatoes are removed from the heat. With a potato masher, she mashes the potatoes until the desired consistency is achieved. She stirs in milk and heats it through.

When my mom serves the soup, my family and I salivate as we look at the

delicious potato soup about to be served to us by my mother. My mom asks us if we would like, and we always say, “Yes, mother, I would like more of your scrumptious potato soup. ”My mom serves the soup on a cold winter’s night. When I devour her soup, I usually can eat another