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(Vegetarian) Vegetable Potato Soup In A Creamy Sauce

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(Vegetarian) Vegetable Potato Soup In A Creamy Sauce

Postby Scar The Armada » Tue Jan 07, 2014 6:37 pm

No pics cause I'm old school like that.

You will need:

100g cheddar
100g gouda
100g swiss
100g jalapeno havarti
1L whipping cream (not "whipped" cream)

3 red potatoes
2 stalks of green onion
1 red onion peeled and quartered
3 asparagus diced
2 vine tomatoes diced
1 red bell pepper (for colour)
1 serrano pepper sliced very thin (if you want a bit of a bite)
2 TBs oregano
1 TBs granulated garlic powder
pinch of salt


(Precursor: Clean your veggies under running water before preparing and keep a clean workspace.)

1. On a cutting board dice up the red potatoes 1cm X 1cm. Leave the skin on. It tastes better.

2. On the stove, bring a pot of water to boil and place the diced potatoes in for 25- minutes. They take longer to cook and you don't want to burn the sauce.

3. Dice up all the other vegetables (green onion, asparagus, vine tomatoes, serrano pepper, red bell pepper) and chop the red onion into quarters (Cut off the outer layer and the ends. Cut in half. Remove the core, then cut in half again and separate the pieces.)

4. Grate all 4 cheeses into a sauce pan and pour in the whipping cream. turn the stove on LOW HEAT and bring to a simmer. Stir gently until all the cheese is melted and mixed with the whipping cream.

5. Add the vegetables, oregano, and granulated garlic powder, and pinch either some table salt into the soup or two rotations of a salt grinder.

6. Drain the potatoes and add them to the soup.

7. Serve with buttered croissants or buns. Eat immediately and all of it as the cheese will try to separate from the whipping cream.

NOTE: This is a basic recipe. If you want meat, cooking up a steak or chicken breast in a pan, then cutting it into strips before adding it to the soup tastes great too. Use Montreal steak spice on the steak and basil or oregano for the chicken. :^)
Scar The Armada
Posts: 3
Joined: Thu Jan 02, 2014 8:55 pm

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