As you all know, I love to read blogs and visit the Facebook pages with recipes. I believe my favorite of the Facebook pages, are the cast iron cooking pages. The people who post in these groups have got it going on – and the pictures of their dishes… ooh la la!

I was browsing through the Cast Iron Cooking Group ( https://www.facebook.com/groups/castironskillet/ ) a few days ago and saw a picture that looked like pure heaven – and I had not even read the recipe yet. It was A post from R.D. Hutchings and I’m sorry I don’t know where he is from. It was a picture of cream potato soup. I asked Mr. Hutchings if I could use his recipe for my column and he was gracious enough to say I could. He just wanted me to give credit to the group.

I have not made this yet, as I have been under the weather for several weeks and have been doing very little cooking. But I plan to make this over this weekend and I am sure it will be perfect for what ails me. Getting over this Southeast Texas crud is a hard battle to fight and as we all know, soup makes everything better. Everybody I have talked to that’s had it says they have made several trips to the doctor. I am on my second round of antibiotics. Hopefully this time will do the trick.

Thanks again Mr. Hutchings for allowing me to use this for my column. I know the readers will love it!

We are going to call this one –

R.D. Hutchings’ Cream Potato Soup

Ingredients

3 1/2 cups water

2 1/2 cups whole milk

2-3 thin sliced potatos

1/4 think sliced onion

2 Tablespoons butter

2 1/2 cups flour

1 teaspoon parsley flakes, salt, pepper and red pepper to taste.

Directions

Bring water to a boil. Add potatoes and cook until soft. Add other ingredients and simmer on a low fire 15-20 minutes.

*Note – I would think potato peelings on or off is a matter of preference. For me, they would be off.

Bon appétit!