Eating from the Pantry: Potato Soup

Now that Mr. FS has put new shelves in the pantry, I have to bring it to order. I must admit that this caused a bit of friction in our generally harmonious union. Mr. FS likes to store things in the "some here, some there" manner: canned tomatoes, of which we have many, are in several places, including some that are impossible for me to reach or even know about (boxed in an unmarked container in a shed). Problem: I buy MORE tomatoes, because I don't know how many I have.

OK. So we had a fight. I have now wrested control of the pantry AND the canned tomatoes. See, I've read all these organizing books (more honored in the breach than the observance**, I'm afraid). They ALL say store like things together. I haven't done that yet. I have put on the easiest-to-see shelf all the things that must be used ASAP. When these things are gone, I will do the pantry.

It is a motley assortment. Last night, I used some canned pineapple to make a sweet and sour Asian chicken, which was a blast from my childhood Chinese restaurant past. Two days ago, I FINALLY used some of the arborio rice I have and made the wonderful Italian soup/risotto risi e bisi. Tonight I am going to use some almost-too-old potatoes and some canned green chiles to make a wondrous and very easy soup.

Remember how I told you that when you linked to a cookbook on Amazon you could often do a search?

The recipe is from The Feast of Santa Fe.

It is called Potato Soup with Green Chilis on page 189. It is so good and now I don't have to reproduce the recipe here! Potato soups are often more than the sum of their seemingly meager parts, I've noticed.

**the allusion is to Hamlet 1.4. However, note that I am using it in the modern sense of the phrase rather than in the sense that Hamlet meant.