Monthly Archives: September 2021

Potato Soup

Servings 10

Peel potatoes and cut into 1” pieces.
Fill a large pot of water with just enough water to cover the potatoes and bring it to a boil.
Reduce the heat to a simmer and continue to cook the potatoes for about 15-20 minutes until soft. When poked with a fork, the potato should mostly fall apart. While you are waiting, chop the green onions.
Remove from heat and drain most of the water, from the pot, leaving just a half inch of water at the bottom of the pot. (This doesn’t have to be exact so don’t stress!) Get out the milk, garlic powder, salt, and pepper.
Add the milk, garlic powder, salt, and pepper, then gently mash the potatoes with the back of a fork until the potatoes start to break down. I like my soup chunky, but if you like it smoother, you could use a potato masher or a blender.
Continue to cook on low heat for 5 minutes.
Divide into bowls and top each bowl with a little cheese, green onions, and additional salt and pepper to taste

Ingredients

Makes two bowls.

Bring a large pot of water to a boil over high heat and cook macaroni according to instructions on the box for al a dente. Drain well.
In the same pot, melt the butter on medium heat and stir in the flour. Mix with a wire whisk and slowly add milk. Cook on low heat for a few minutes until thickened.
Add shredded cheese and mix well until the sauce is smooth.
Stir in the pasta and mix until hot and well combined.
Season with salt and pepper to taste if necessary.

Prep Time 15

Step 1: Dice tomato, red onion, and bell pepper. Put together in a medium bowl.

Step 2: Chop cilantro and green onion. Add to bowl.

Step 3: Add garlic powder, salt and lime juice and stir well.

Step 4: Enjoy with tortilla chips or on top of nachos!