By Susan MYKRANTZ

January was National Soup Month. It is appropriate because January is typically cold, and soup warms you up. Of course, I like soup just about any time of year, but soup is a great way to warm up and enjoy a hearty meal.

So, it is confession time. Sometimes, I like soup for breakfast. If I am going to have a crazy day or if I am fighting a cold, there is nothing like a bowl of soup to get the day off to a good start. A search of the internet reveals that again I am cool and didn’t even realize it. In many parts of the world, soup is a nourishing breakfast. A look at menus from 18th-century households shows the soup was often served as the first course in wealthy households. But at the same time, it has also been a lunch and supper favorite, along with a salad or a sandwich.

While there are several subclasses of soups, there are two main groups of soup: clear or thick. Clear soups are brothy soups such as my favorite chicken soups, while cream soups such as my favorite broccoli soup fall into the thick soup group. 

Thick soups fall into several groups depending on the type of thickening used in the soup. I am not a fan of thickened soups. I think that flour kind of flattens the taste of the soup.

The word soup comes from a French word, soupe, backed by a Latin verb suppare meaning to soak. This was probably referring to some type of bread soaked in a broth. In Germanic languages, the word sop referred to the bread used to soak up broth or stew. By the time it made its way into the English language in the 17th century, soup was something poured over bread and the bread was used instead of a spoon.

This week, Cook Simply is sharing some recipes for potato soup. And as always, serve them with a salad and crusty bread for a tasty, warm meal. Until next time, simply cook.

Potato Soup

6 large potatoes, cubed

3 large carrots, sliced

2 medium onions, finely chopped

2 stalks celery, sliced

1 tablespoon parsley

1 ½ teaspoon salt 

6 tablespoons butter

5 cups water

4 chicken bouillon cubes

1 can evaporated milk

Pepper to taste

Saute onion in melted butter in a large soup pot. Combine the rest of the ingredients and simmer over medium heat, cooking until vegetables are tender; about 30 minutes. You can also make this soup in a crock pot.

Potato Cheese Soup

1/3 cup chopped celery

1/3 cup chopped onion

2 tablespoons butter

4 cups diced, peeled potatoes

3 cups chicken broth

2 cups milk

1 ½ teaspoon salt

¼ teaspoon pepper

2 cups shredded sharp Cheddar cheese

In a large saucepan, saute celery and onion in melted butter. Add chicken broth and potatoes and simmer until tender. Mash the potatoes, celery and onions. Stir in milk, salt and pepper. Add cheese until melted. You can also put the cheese in the bottom of the soup bowl and pour hot soup over the cheese.

Ham and Potato Chowder

¼ cup butter

½ cup finely chopped celery

½ cup water

2 cups cubed potatoes

¼ cup flour (optional)

4 cups milk (divided)

1 cup cubed ham

Salt and pepper to taste

Finely minced parsley

Melt butter in a large saucepan. Add celery and onion, cook until transparent. Add potatoes and water and bring to a boil. Cover and simmer until potatoes are tender. Combine flour with 1 cup of milk. Add to potato mixture. Cook and stir until the mixture is thickened and smooth. Add ham. Gradually add the remaining 3 cups of milk, stirring constantly. Bring soup to serving temperature, adjusting seasonings and serve immediately in a warm bowls. Garnish with parsley. Serves 4

Ham and Potato Chowder Lite

1 onion, finely chopped

1 stalk celery, chopped

2 medium carrots, chopped

3 cloves garlic, minced

4 cups fat free chicken broth

2 cups potatoes, cubed

2 tablespoons fresh parsley, minced

8 ounces lean ham, cubed

2 cups low fat milk

2 tablespoons cornstarch

16 ounces frozen corn

¼ cup cold water

¼ teaspoon pepper

¼ teaspoon crushed thyme

In a large saucepan, melt 2 tablespoons butter, add onion, celery, carrots and garlic. Saute over medium high heat for 2 to 3 minutes. Add enough chicken broth to cover vegetables and bring to a boil. Cover and reduce heat. Simmer, until vegetables are tender, about 15 minutes. Add the potatoes, pepper, thyme and the rest of the chicken broth. Bring the soup back to the boil, cover, reduce heat and cook until soup is at serving temperature, about 15 more minutes. Combine the water and cornstarch and add it to the vegetable mixture, stirring constantly, until the soup comes to the boil again. Add the corn, milk and ham and bring back to the boil. Serve with fresh parsley. Serves 8.