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4 medium baking potatoes, peeled & cubed

stock:

1 qt low-sodium chicken stock
3 Tb corn-oil margarine
3 Tb oat flour
3 C 2% milk
2 C grated cheese
1 Tb onion powder
1/2 tsp garlic powder
salt & pepper to taste

1. Steam the potatoes until tender, about 20 minutes.
2. While the potatoes steam, pour chicken stock in a pot, place on high heat and reduce from 1 quart (4 cups) to 1 cup. Remove to 1 quart measuring cup and add enough milk (about 3 cups) to make 1 quart.
3. In a stock pot or Dutch oven, melt the margarine, stir in the oat flour, and cook for a minute or so. Gradually add the milk/stock mixture. Once all the liquid is added, cook on low heat until just barely bubbling. Add the grated cheese and whisk until smooth. Add spices and taste for balance.
4. Add steamed potatoes to stock, stir, and heat through. Serve immediately.

Makes 4 servings

Note: general all-purpose wheat flour can be substituted for the oat flour, if cooking wheat-free is not a consideration.

Note: the choice of cheese is up to you, according to your family’s taste. I use 1 C Monterey Jack and 1 C mild cheddar most of the time. Also, I don’t pack the cheese down to measure it, so my “one cup” is not as much as it might seem.