A creamy potato soup.
| Ingredients | US | Metric |
|---|---|---|
| Water (salted) | 6 cups | |
| Dry sage | ½ tsp | |
| Bay leaves | 1 leaf | |
| Ground cumin | 1 tsp | |
| Potatoes (peeled & diced) | 2 large | |
| Butter | 6 tbsp | |
| Onion (fine chopped) | 2 medium | |
| Whole wheat flour | 5 tbsp | |
| Milk | 3 cups | |
| Corn (frozen) | 2 cups | |
| Parsley (minced) | 4 tbsp | |
| Ground nutmeg | ½ tsp | |
| Cheddar cheese (grated) | 8oz | |
| Salt | to taste | |
| Pepper | to taste |
- In a large pot, bring water to a boil.
- Add sage, bay leaves, cumin, and potatoes.
- Bring back to a boil and cook until barely soft.
- In a heavy, medium-sized saucepan, melt butter
- Saute onions in the butter.
- Add flour and stir until the flour smells toasted.
- Add half of the milk.
- Stir continuously until thick.
- Add the rest of the milk.
- Continue cooking the roux until thickended.
- In the pot of boiling potatoes, add corn.
- Bring back to a simmer.
- Add the roux from the saucepan to the potato pot.
- Simmer on low heat for 10 minutes.
- Remove from heat.
- Add parsley, salt, pepper, and nutmeg.
- Add cheese.
- Stir until homogeneous.