I had some vegetable broth left over in the fridge because I made some green chile cheese enchiladas (which kind of turned out badly). I was trying to think of a way to salvage the rest of the broth and I decided to try to make some soup.
Back in Highschool, my friend Kate used to bring potato cheese soup and she’d let me try some. I really liked it and she even wrote the recipe in the back of my yearbook, but I hadn’t tried to make it until now. It was way overdue.
I looked online for some recipes. There were quite a few variations. I read through a bunch and came up with a plan. I went to Trader Joe’s and got a few Russet Potatoes (I think a lot of people say to use Yukon Gold), an onion, and a small block of sharp cheddar cheese. It was like $6 in all or something.
I put the broth (there was about 2 or 3 cups left) into a big pot and started boiling it. I chopped up the potatoes into cubes and half the onion onto little pieces. Then I threw them in the pot and let them boil for a while. The recipes say 20 minutes or so but I think I did less, maybe 15? Then I separated the potato from the broth, and placed the pieces onto a plate. I smashed them with a fork. It was surprisingly easy to smash them. I mixed them back in with the broth and let it simmer while I grated the cheddar cheese. I added about .5 lbs (the package said .67 lbs of cheese and I used about 3/4 of it. Maybe I should’ve used less. Or maybe more?
Anyway, the cheese melted well with the soup and it turned out really good. I think maybe there was a bit too much broth, so the soup was a bit soupier than i would’ve liked. But overall it was a huge success and I’ll now be eating leftover potato cheese soup for a few days.
I cook sometimes. It’s pretty fun and my food actually turns out pretty delicious sometimes. Today I made a new dish which I will call “PoBroccoFu Delight.” It’s the second time I used potatoes in a stir fry environment and the first time I successfully did so.
I figured I’d write down the recipe so I can remember what the heck I did.
- 1 medium-sized potato
- 1 pack of broccoli (there were three stalks in it)
- 1 tofu carton, firm
- some random onions
- a little bit of garlic salt
- some chopped garlic (from a thing of garlic lover’s hummus that was too garlicky)
- some “flavoring” that my mom gave me
- some “vegetarian stir-fry” sauce
The first thing I did was cut the tofu into ~1cm thick slices and fry it. While this was happening I also washed the potato and then chopped it into bite-sized pieces. It’s good to parallelize your cooking because it makes the process go much faster. Just don’t forget to start the rice cooking like I did or else you’ll have to wait on it to finish before eating. I didn’t peel the potato because the skin tastes kinda good and it has a nice texture. The reason I wanted to use potato is because I had it previously at No Thai! (which is unfortunately not vegetarian) and I like the potato in stir fry motif.
After the tofu was done frying, I set it aside and threw some more oil and the chopped potatoes in. The oil kinda flew around a lot, which I do not like. It got the kitchen floor all oily and slippery. Anyway, I left the potatoes in there to fry a bit and turned them occasionally. Then I got to work cutting the broccoli into just the head parts (florets?). The potatoes need more time to get cooked, so it’s a good idea to cook them first. I didn’t realize this the last time I used potatoes and got fairly uncooked potatoes in my stir fry. Gross. The time it took to cut the broccoli was just about enough to let the potatoes cook. I also chopped some of the tofu (about half of it; I kept the other slices for maybe fried rice later or a quesadilla) as well.
I put some garlic salt on the potatoes and then remembered that I had a bunch of garlic from a package of Garlic Lover’s Hummus that I spooned out of the hummus. Too much garlic is gross. I had it set aside and I figured I’d just throw it in (garlic is good). Then I threw the broccoli and tofu in. I also added some of the random flavoring seasoning stuff my mom gave me a while back (I always joke that it’s MSG, but I think it’s really some kind of mushroom-based flavoring). I also used the rest of the “Vegetarian Stir Fry Sauce” that I got from the Asian grocery. I just realized this post is really unscientific. Oh well; it still turned out well.
I added some onions (because really, why not?) and then added some sesame oil in addition to the other olive oil that I always use for cooking. I stirred the contents around for a while (hence, stir fry). I was a bit worried it would be too “dry” but it turned out fine. I would’ve probably added some water or more of that stir fry sauce but I ran out. I figured it’d be okay.
The broccoli has a really nice natural flavor when it’s cooked, and the potatoes add a nice texture when they’re fried. They also absorb a lot of flavor. The tofu also absorbs lots of flavor and works as the protein of the dish. I think that’s about it. Despite the fact that I didn’t put a whole lot of effort or thought into the meal, it tasted really good! Hopefully I can make it again and reproduce the results: