Wow. What amazing Olympic Games we had. And how proud are we of our 221 athletes?! We were well represented, and we walked away with fistfuls of hardware, including 10 gold. With Sochi behind us, we look forward to February 28th, which is not just the last day of the month, but also Yukon Heritage Day. So this recipe for Yukon Gold Potato Soup seems very appropriate (and delicious). As always, most of the ingredients can be found in a food hamper or purchased very inexpensively at dollar stores or other discount stores. This makes this dish filling, frugal, and perfect for that last stretch of winter.
Yukon Gold Potato Soup
3 cups peeled and cubed potatoes
1/2 cup chopped celery
1/2 cup chopped onion
1 cube chicken bouillon
1 cup water
1 teaspoon dried parsley
1/2 teaspoon salt
pinch of ground pepper
2 tablespoons all-purpose flour
1 1/2 cups milk
1 1/2 cup shredded cheese (optional)
1 cup cubed ham or browned ground beef (optional)
In a large soup pot, throw in everything except the milk, flour, cheese and meat. Simmer until the veggies get tender.
In a separate bowl, mix the flour and milk together. Once mixed, add to the pot of soup. Mix the pot until the soup thickens.
Optional: Add cheese and meat and simmer until the cheese melts.
Alternatives: Use cornstarch instead of flour for a gluten-free alternative. Use unsweetened almond or soy milk and skip the cheese to make it dairy free. Use a vegetable bullion to make it vegetarian. It’s a versatile soup. Make it your own!
If you didn’t get your fill of Olympians, the Paralympics are coming to Sochi March 7 – 16. Go Canada!
Recipe adapted from AllRecipes.ca
Potato photo via Amba Farms
Gold Medal photo via The London Free Press