Can't Believe It's Allergy Free!

Serve this soup with a salad of your choice, and you have a great meal!

Ingredients

• 3 large red potatoes
• 3 cups milk / soy milk / chicken or vegetable broth
• 2 cups water
• 1 small onion, finely chopped
• 2 Tablespoons butter / olive oil
• 2 level Tablespoons corn-starch
• 1 cup shredded cheddar cheese / soy cheese
• 1 cup cubed cooked ham
• Ground black pepper and salt to taste
• 1/2 teaspoon sugar

Method

1. Peel potatoes and cut into 1 inch cubes
2. In a large saucepan, bring water to a boil.
3. Add potatoes and cook until tender.  Drain and reserve liquid.
4. Set potatoes aside
5. Melt butter / heat oil in saucepan over medium heat.
6. Add onion and cook stirring frequently till onion is soft and translucent but not brown.
7. Gently add in potatoes and reserved cooking liquid
8. Add two and a half cups of milk/ soy milk / chicken or vegetable broth
9. To remaining 1/2 cup milk / soy milk / broth, add corn-starch and mix well
10. Add corn-starch mixture as soon as the potato-onion-liquid in saucepan comes to a boil, stirring all the time till soup thickens.
11. Add sugar, cheese / soy cheese and ham.
12. Simmer over low heat for about 10 minutes, stirring frequently.

Vegetarian variation– if soy cannot be used 

When soup is simmering, stir in 1/2 cup cooked quinoa for added nutrition, texture and taste.

Chef’s tip:

Use chicken / vegetable broth instead of soy milk, and add tofu cubes to soup