Hints from Heloise

Dear Heloise: I read your column every day in The (Hamilton, Ohio) Journal-News. I was making potato soup today and came up with a way to save time while making it. Usually I cut the potatoes into fairly large chunks, boil them until tender, then drain and add the other “fixin’s.”

My son hates the chunks, so I decided to get out my grater and shred the potatoes. I noticed that they were very tender, and I decided to cook them with the milk and other ingredients without boiling them first. It turned out great and was thicker than it usually is. Another thing I put in my potato soup to help thicken it is leftover mashed potatoes, rather than flour or cornstarch. If there aren’t any handy, instant potato flakes will work. — Kellee Peters, Hamilton, Ohio