Barbara McClellan

Thank the ancient Incas for one of today’s recipes. They were cultivating this humble tuber thousands of years ago.

Potatoes were not accepted widely in Europe because they were known to be part of the nightshade family (as are the tomato and eggplant varieties). They were thought to be poisonous.

However, in the 16th century, Sir Walter Raleigh took a chance and planted potatoes on property he owned in Ireland. Potatoes did well there, and the Irish knew a great thing when they saw it.

In America, we have many varieties. Probably the most popular is the Russet, the elliptical-shaped, brown-skinned potato used primarily for baking. The round ones, either red or light brown, are best for boiling and using in a variety of dishes, particularly mashed potatoes, potato salad, scalloped potatoes and many other ways.

I have to admit, though, that I prefer to use each variety in its preferred way. I usually use whatever is on hand. One hint: You can parboil potatoes for 5-6 minutes before using in casseroles, soups or any preferred recipe.

This week as I write this Feb. 15, and with the week ahead promising that winter really is going to hit, I could think of nothing more nourishing and warming of the body and soul than creamy potato soup or, even better, cheesy potato soup.

I have not made either in a long time, so when I checked, it appeared that everything was available without a trip out to buy two items and come back with $50 worth of groceries. Are you familiar with this syndrome?

Cheesy Potato Soup

1/2 cup each chopped onion, celery, green bell pepper

1/2 cup butter

3 cups peeled, raw potatoes, cut in chunks

2 cups water

2 heaping tablespoons chicken bouillon broth base (or granules)

Saute all vegetables except potatoes in butter until soft in soup pot or large saucepan.

Add potatoes and water to pot. Add broth base. Simmer until potatoes are slightly soft.

Add 1 can (12 ounces evaporated milk) or cream. Add 2 cups milk. Do not boil, but simmer for about 15 minutes.

To thicken, I use instant potato flakes, about 1/3 cup. Instead, you may use corn starch (1/4 cup) mixed with about 1/4 cup milk. Add potato flakes or cornstarch mixture to potato mixture. Stir, simmering until thickened.

Add 1 teaspoon seasoned salt and ground black pepper (to taste).

Stir in about 1/2 pound Velveeta cheese product, cut in large chunks. Continue to stir until cheese is melted. Remember: Do not boil or milk will curdle.

Adjust seasonings to taste.

I like to serve with chopped fresh chives on each serving. Chives are a staple in my herb garden — they just keep coming back each year after they go to seed. Invest in a small chives plant (I prefer onion rather than garlic chives). You will get your investment many times over by buying a live plant rather than buying cut ones in a package at the supermarket.

My advice to everyone with very cold weather coming on: Keep things frozen or refrigerated to pull out to heat and eat. You probably know by experience that milky, cheesy items are not as successful at freezing as water-or broth-based things.

This soup recipe will keep for several days or a week if kept very cold in fridge.