A couple days ago we had a blizzard and I spent the day doing a little relaxing, a lot of cooking and a tiny bit of shoveling.
Being snowed in during a blizzard just begs for a bowlful of soup. And nothing is more comforting than a bowl of creamy, cheesy potato soup. Except if you eat the soup while wearing the super comfy socks your friend gave you for Christmas (thanks Mel!) while wrapped in a cozy knit blanket. When I buy socks now I ask myself if they would be good socks to eat potato soup in. And if so then I buy them. Kidding!
So pull out your fave socks and coziest blankets and get ready to feel all types of comfort.
You make this soup all in one pan. I like using a mix of both regular and sweet potatoes but you could change up the ratio to your liking. It’s not quite as easy as just dumping everything in the pan and watching it cook, but almost.
So far in this short year of just 20 days, we’ve battled 2 stomach bugs, a flu and a cold. I kicked the fun off on New Year’s Day by laying motionless in bed all day trying to avoid vomiting. Even though I watched the ball drop through burning tired eyes in bed while Marc snored next to me, with nary a drink in sight, I still got to feel nauseous and sick to my stomach the next day.
This was supposed be a feel-good New Year’s Day. One where I cook up the patient cornish game hens that have been waiting in my freezer forever and get in a healthy workout. Instead a stomach bug and dry toast welcomed me into the New Year.
A few sicknesses and a few weeks later we’re all back to normal and I’m celebrating with these Singapore Noodles.
I want to experiement with new cuisines this year. I barely ever make Asian food, I am intimidated by it. I think because I only have ever eaten it in a restaurant. I’m starting out with this version of Singapore Noodles – delicate noodles surrounded by golden brown chicken and shrimp in a flavorful sauce made with ginger and curry.