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Cowboy Potato Chowder

potato_chowderBy Deirdre Imus for The Imus Ranch Cooking for Kids and Cowboys
This hearty soup is a particular favorite at the Ranch, so we serve it often for either lunch or dinner (and sometime both). The kids absolutely love it for its homey and familiar flavors. The soup will keep in the refrigerator in a tightly covered glass container for two or three days. Reheat it over a very low flame to avoid scorching.   

Ingredients:

½ cup olive oil

1 medium onion, diced

2 cloves garlic, peeled and diced

3 tablespoons minced fresh dill, or 1 tablespoon dried

3 tablespoons minced fresh thyme, or 1 tablespoon dried

1 14 –ounce package soy sausage, crumbled

4 cups vegetable broth

6 Yukon gold potatoes, peeled and diced

2 cups soy milk or organic milk

¼ cup unbleached white flour

1 tablespoon salt

½ teaspoon freshly ground pepper

 

Directions:

Heat ¼ cup of olive oil in medium stockpot over medium heat. When the oil is shimmering, add the onion and garlic; sauté until tender, about 5 minutes. Stir the dill, thyme, and sausage; cook, stirring until the sausage is browned, about 5 minutes.  Add the broth and potatoes, and bring the soup to a boil. Reduce the heat to medium, cover and simmer about 20 minutes, or until the potatoes are tender. Slowly add the soy milk in a steady stream, bring the soup back to the boil, and simmer 2 to 3 minutes.  Heat the remaining ¼ cup of olive oil in a sauté pan. Stir in the flour, and cook stirring, until the mixture is smooth and light golden brown, about 2 minutes. Whisk the flour mixture into the soup until the soup thickens. Remove from the heat. Add the salt and pepper, adjusting to taste and serve. 

 

Makes 10 servings 

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