As it so frequently happens, it got to be about 4:00 this afternoon, and I had nothing thawed out for supper.  The only time in my adult life when this did NOT happen was for the five weeks after we got home from Kansas last summer, because I had spent several miles of cross-country travel making up a five-week menu plan. I loved having the menus made out, but I found my grocery bills were higher that way. So I am back to fumbling around in the kitchen at the last minute, trying to figure out something to feed my family, something nutritious and quick.  Since many of you are into your wintry weather, I thought you might appreciate this quick potato soup recipe.  It is warm and thick and is wonderful topped with butter-and-garlic croutons. This recipe makes enough to feed six of us, plus left-overs.

Sally's Potato Soup

8 LARGE baking potatoes

1/2 C chopped onion

4 1/2 C chicken broth

6 T butter or margarine

6 T flour

3 C milk

dash white pepper

1/2 t salt

1 t dill (optional)

Peel and slice the potatoes and place them in a large soup pot with the broth, chopped onion, and dill, if desired. Bring to a boil and cook for 10 minutes or so, until potato slices break easily. In the meantime, melt the butter in a saucepan over medium heat, and add the flour, salt and pepper. Cook and stir for a couple of minutes, then add the millk all at once.  Continue cooking and stirring until the white sauce thickens and begins to boil. Cook for 1-2 minutes more, and remove from heat. When the potatoes are done, mash them well in the same pot, with a potato masher, or if you like your soup very smooth, put it through the blender. Add the white sauce and stir well.  For variation, add cheddar cheese and/or cooked chopped broccoli.  Top with croutons or saltine crackers.