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Recipe Servings: 4 Prep Time: 20 prep. aprox 30 min start to finish. Description: Simple Cheesy Potato soup (no onions, garlic, pepper, celery, or even cow's milk, also corn-free) - water needed and salt may vary. Allergens: Animal, Cheese, Dairy, Fermented, Fructose, Fruit/vegetable, Gelatin, Miscellaneous, Sheep milk, Sugar, Sulfites, White potato Ingredient List:

Qty	Name
5-6 medium-sized	red boiling potatoes or white boiling potatoes , diced (1-2 inch cube aprox)
4 cups	water , enough to cover potatoes in pan
4-6 ounces	manchego cheese , shredded
4 ounces	Old Chatham Sheep Yogurt
1 Tbsp	Potato Starch
2 Tbsp	salt , to taste

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Instructions: Place prepared potatoes (prefer unpeeled - retains vitamins) in pot, touch of salt, and cover with water. Let boil until potatoes are nearly done, but still intact. (You can cook this until really mushy if you like it that way)

Drain & reserve most of the water from boiling the potatoes and let cool. Leave about 1-2 inches of water in the bottom of the pot and return to stove on low to med setting.

Using a potato masher, slightly mash the potatoes leaving a mix of larger potato pieces (bite size or less), and mash. Add yogurt, and cheese and stir.

If soup is too thick, and resembles mashed potatoes, add a little reserved water back in until its about the right thickness.

If its a little runny, or seems thin:
Take 1/4 cup of the reserved water and add the potato starch, mix til cloudy. Then slowly add this to the soup stirring slowly as you pour it in.

Add salt to your own preference.
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Miscellaneous: Created: July 17th, 2008
Last Updated: July 20th, 2008
Source of Recipe: Self
Filed Under: Dinner, Lunch, Soups




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