By Thursday evening of last week, the oppressive humidity and surprisingly warm days had finally given way to overcast skies and slightly cooler temps. It put me in the mood to throw a pot on the stove and make a good, filling, and comforting soup in it. A few years ago my sister shared a recipe for potato and cheese soup that's just always good. It was even better that night because I still had the rest of the madeira vegetables I'd made earlier in the week and that enriched and redirected the good flavors.
"Potato and Cheese Soup," shared with me by my sister and her husband, who got it through a cooking class at KitchenArt in West Lafayette, Indiana.
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