The Sopranos

We started watching The Sopranos this past week. Since we don't have HBO, we hadn't seen it before. It's pretty intense. The mom/grandma on that show is a manipulating wench, isn't she? I've only finished through season one, so don't spoil it for me if you've watched it more! :-)

Speaking of not that at all... two weeks until spring break. I'm looking forward to some relaxation. Scrapbooking has been a thing of the past... cardmaking has taken a back seat... I could use some time just to take some walks, be creative, read for fun... time for myself. All of this adoption "stuff" has been grating on my last nerve and stress at school hasn't been helping. I need some "me time"... that selfish, self-energizing time we all need from time to time.

The fun news this week is that I won some ribbon from Jen! :-) That will inspire me to do some scrapbooking, won't it? Woohoo! Should arrive in time for spring break too... guess this partially-Irish woman had some March luck. :-)

In honor of the luck of the Irish... here's a yummy 'tater soup.

Irish Potato Soup

1/2 cup unsalted butter
1 medium onion, thinly sliced
3 leeks, sliced
3 large baking potatoes, peeled and cut into 1/4-inch-thick slices
3 (14 1/2-ounce) cans chicken broth
1 teaspoon salt
1/4 teaspoon pepper
Toppings: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives

Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.
Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings. Yield: 11 cups

from Southern Living, MARCH 1999

Enjoy,

Kelly