When In Doubt - Make Soup !

Yesterday turned out to be a grey,blustery day with pounding rain. Our method of coping with such unfriendly weather is to make soup . One of the favorites is a creamy potato soup...easy to make,economical and tasty . Scrub 3 medium potatoes (to peel or not to peel...answer your own question !).Chop them and add to a pan with water to cover and a chicken soup cube...let it simmer until the potatoes are tender.Meanwhile,the preheated oven was set to 425 and you slid the cheese biscuits in to bake for 15 minutes. Okay , I should have told you about them first, but the natives are restless and I'm distracted...sorry . Aaaanyway,the biscuits are a shortcut using the health food store's baking mix (2 cups mix,2 Tbsp oil,1 cup shredded cheddar,salt/pepper and ground nutmeg with 1 cup milk...a shot of tabasco doesn't hurt.I spray the muffin tin with something PAM-ish and scoop the batter into the cups with a thumb-activated ice cream scoop...soo tidy! ). After you put the potatoes on to simmer , chop one medium onion and put it into a small skillet with 2 Tbsp butter ,sprinkle with 2 Tbsp flour and saute' until the onion is translucent , stirring as you go . Mash the potatoes in the water,slide in the onion mixture,stir thoroughly and add milk of choice (start with 2 cups or so-the object is to end up with a thick,chowder-like consistancy) and 1/2 cup of cream (or same amount of evaporated milk) .Season with salt/pepper,a sprinkle of ground nutmeg,a dash of tabasco and snipped fresh chives or scallion tops . while all is coming to serving temperature , throw in 1 cup of frozen peas and heat through.Float a pat of butter on each bowl of soup and serve with those crusty ,buttered biscuits ( which may require running a knife blade aroung the muffin cups to release their cheesy goodness ). Warms the tummy...great comfort food...and the leftovers aren't bad ,either !