Potato Soup and Corned Beef Panini – Lunchbag Week 33

I still had corned beef left over from St. Patrick’s Day, so I needed to use it up, and I bought WAY too many potatoes when they were on sale, so this is a “use it or throw it away” lunch. I made the paninis using my Pampered Chef grill pan and grill press, but you could use a panini maker or just a skillet and a brick wrapped in foil and get the same results. Use sourdough bread (rye would be even better if you family will eat it – mine won’t) and layer on some corned beef, Swiss cheese,and coleslaw, and grill until toasty. The Potato Soup is simple, too.
2 Tbsp butter or bacon grease
1 medium onion, chopped
4 cups peeled, diced potatoes
8 oz. shredded cheddar
3 cups chicken stock
2 Tbsp Worcestershire sauce
2 tsp ground mustard
1 cup heavy cream
salt and pepper to taste
In a large soup pot melt butter or bacon grease (use the bacon grease if you have it). Add onion and cook until brown. Add chicken stock, bring to a boil, reduce heat to medium, and add potatoes. Cook until fork-tender. Whisk together cream, Worcestershire sauce, and mustard. Stir into soup and heat almost until boiling. Reduce heat, add cheddar, salt, and pepper.