Potato Soup copy

Easy Potato Soup

This is a fast soup and very affordable in your shoe string end of semester budget. You can make this soup gluten free by using GF flour or corn starch. You can make this one also Vegetarian if you skip the ham and use vegetable stock.

Prep time: 5 minutes

Cook time: 25 minutes

 Ingredients:

  • 1/2 Litre of chicken or vegetable stock
  • 1 Stalk of celery finely diced
  • 1/2 Med onion finely diced
  • 1 Cup of diced ham or fried bacon ( diced)
  • 1/2 Cup of sliced mushrooms
  • 2 tsp of chopped green onions ( 1-2 green onions)
  • Salt / pepper to taste

White Sauce:

  • 2 1/2 Tbsp butter
  • 2 1/2 Tbsp flour
  • 1 Cup of milk

Instructions:

Saute onion and celery in some olive oil, add ham, potatoes stock, mushrooms, bit of salt and pepper.  Add white sauce to soup mixture, stir  when done add the green onions and serve.

White sauce:

Melt better in a saucepan add flour stir well until blended, add milk stirring out the lumps.

 

 


Recipe provided by our student chef, Rocio Graham:

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Rocio Graham uses her kitchen as the base for her art practice. She makes observations about our cultural, economical and political stances and believes that Guerrillas should start at home with pan and whisker in hand. She has been an art student for 8 continuous years which has given her plenty of practice on how to feed the masses, eat healthy, stock up for the zombie apocalypse, or just plain how to survive critiques well fed. She makes the meanest of Mexican fiestas and she hopes that nobody goes hungry at ACAD under her watch.