Golden Potato Soup Is Perfect for Fall

All the ingredients for this hearty soup may already be in your pantry. If you don't have whole mace use a pinch of ground mace or nutmeg.  Mace is the outer layer of the nutmeg seed coat. It has a subtle, sharper flavor than nutmeg itself. I ordered whole mace online for about $8 and received enough to last me a lifetime. I store it in the freezer.

The recipe makes 4 servings.

• 1 ½ tablespoons unsalted butter
• 1 cup chopped onion
• 2 ½ cups chicken broth
• 2 cups diced potatoes, preferably Yukon Gold
• ¾ cup chopped celery
• ¾ cup sliced carrots
• ½ cup water
• ¼ teaspoon dried thyme or a fresh thyme sprig
• 1 blade whole mace
• ½ cup whole milk
• Salt
• Freshly ground white pepper
• Minced fresh parsley or basil for garnish

In a saucepan or Dutch oven, melt the butter over medium low heat. Add the onions and cook, stirring occasionally, until they are golden brown, about 20 minutes. Watch carefully and adjust the heat to prevent them from burning.  Add the broth, potatoes, celery, carrots, water, and thyme. Bring to a boil, then adjust the heat to maintain a slow simmer. Simmer, stirring occasionally, until the potatoes are tender, about 20 minutes.  Add the mace and simmer 5 minutes longer. Stir in the milk, then adjust the heat to keep the soup hot, but do not allow it to boil. With a small pair of tongs, remove the mace. Taste carefully and add salt and pepper to your liking. Serve the soup hot, garnished with the fresh herb.

This soup is great with any of the cornbread recipes found in Appalachian Cooking.

Pinto Bean and Sweet Corn Soup

 If you are tired of plain old beans and cornbread, here’s another good pinto bean recipe, and one that is ideal for dinner on a cool autumn evening. The recipe for my Tex-Mex Seasoning Mix can be found in Appalachian Cooking, or you can use your favorite commercial one.

Servings: 4

1 ear of corn

1 tablespoon vegetable oil

½ cup chopped onions

1 large bay leaf

1 tablespoon Tex-Mex Seasoning Mix

1 small can diced green chilies, preferably Hatch

1 15-ounce can pinto beans, or two cups cooked pinto beans

1 cup chicken broth

1 large tomato, peeled, seeded and chopped

Minced fresh parsley or cilantro, for garnish

Tortilla chips, for garnish

                Shuck and silk the corn, wrap the ear in foil, and place it in a preheated 350-degree oven for 45 minutes.

                Heat the oil in a medium saucepan over medium heat and add the onions. Cook, stirring now and then, until they begin to soften. Add the bay leaf and half the seasoning mix. Cook, stirring occasionally, until the onion is translucent and the spices are fragrant. Add the chilies, beans, remaining seasoning mix, and broth. Bring the soup to a simmer, adjust the heat, and cook gently for 15-20 minutes.

                Remove the corn from the oven, unwrap and allow it to cool sufficiently to handle. Cut the kernels off the cob and add them to the soup. Keep the soup hot.

                Shortly before you are ready to serve, add the chopped tomatoes to the soup. Ladle the soup into heated bowls, garnish with parsley and tortilla chips, and serve.