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Humor, Satire, Mystery, Fantasy & Facts
Humor, Satire, Mystery, Fantasy & Facts
Foodie Foto Recipes, Collection #03
Potato Cheese Soup
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 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
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.
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
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