The 2nd week of the month is sheer madness for me. I have church council, and Lutherans Concerned. Since it’s Lent, we have a mid-week Lenten supper and worship. We’ll, I was going to enjoy a night off and just go to church tomorrow, but best laid plans seem to go bad.

At church on Sunday, a couple making the soup this week realized that they had volunteered on the same day they had an important appointment. They needed someone to make the soup for them. As you might expect, no one was in sight except you know who. So, I made a big pot of my Swiss potato soup tonight. It’s always a crowd pleaser. The recipe follows if you are interested.

Swiss Potato Soup

14.5 oz. Can Chicken Broth
14.5 oz. Can Beef Broth
1 1/4 Cups Water
1 Large Onion Sliced
1 Large Carrot Sliced
1 Cup Sliced Celery
2 Large Potatoes Diced
1 Can Mushrooms
1 Tbsp. Parsley
1 Cup Grated Swiss Cheese

Combine all ingredients except Swiss cheese in a large saucepan. Bring to boil. Reduce to simmer and simmer for 30 minutes or until potatoes are tender. In a small skillet, melt 1/4 cup of butter. Stir in 1/4 cup of flour. Stir constantly over medium heat until mixture becomes golden brown. Add to simmering soup and stir until soup thickens. Season to taste with salt and pepper. Sprinkle with grated Swiss cheese before serving.