Who doesn't need a ten-minute "go-to" meal that's warm, nourishing, creamy and delicious? That uses pantry staples and has lots of variations? We all do, for the days the meeting went late, the kids have soccer, piano, cheer (you fill in the rest. . ) Add some crusty bread and fresh veggies and you have a meal anyone can love! And the soup is gluten-free!
Potato Soup in Ten Minutes!
2 T. butter
1 T. dehydrated minced onions
1 1/2 cans chicken broth*
1 T. chicken base (paste preferred)
4 cups frozen Southern-style hash brown potatoes**
1 can evaporated milk
1/3 cup Ultra Gel® modified Food starch***
Melt butter in a heavy 2 qt pan. Add dehydrated onions and stir while cooking until the onions are amber-colored. Add chicken broth and chicken base and bring to a boil. Add frozen hash browns (microwave them for 2 minutes first in a covered container for extra speed). Cook until the potatoes are tender.
Add the evaporated milk and stir in the Ultra Gel® gradually. Continue to stir over a medium heat until thick. Garnish as desired and serve.
*If making gluten-free, check the ingredients on the chicken base carefully!
**Southern Style hash browns are in a cube shape and have not been previously fried. (Kitchen Hack--you can use frozen french fries--just reduce the butter to 1 tablespoon and break them up as much as you can.)
*** Ultra Gel® is an instant, gluten-free modified corn starch that can be used to thicken hot or cold liquids. It can be purchased at https:/carnetfoods.com or through Amazon prime. Search for "The Real Ultra Gel".
