My Improvised Potato Soup

It has long been my desire to open the pantry/refrigerator and make dinner from what is available. These days I have help from Supercook.com, a recipe search engine that gives recipe recommendations based on my home ingredients. I placed this 'gadget' on my iGoogle homepage.

What I knew:

1) I wanted soup;

2) I needed to use the potatoes and the milk; and,

3) It had to be easy.

I started with a very basic potato soup recipe and turned it into something more like a chowder. The only dilemma turned out to be limiting myself to one bowl!

My 'Improvised' Potato Soup

Servings: 4

Ingredients:

3 cups Yukon Gold Potatoes, cubed (about 3 large)

1/2 cup sweet onion, diced

1/2 cup carrots, sliced

1/2 cup yellow corn, frozen

2 cups chicken stock

2 Tbsp flour

2 Tbsp cold water

1 1/2 cup milk (I used whole)

1/2 cup extra sharp white cheddar cheese, grated

1 tsp salt, or to taste

1/2 tsp black pepper, or to taste

1 shake Louisiana hot sauce, or to taste

Directions:

1) Simmer potatoes, onion, carrots, salt, and pepper in 2 cups chicken stock and cook until tender. Reduce heat.

2) Add 2 Tbsp cold water to 2 Tbsp flour and whisk with fork until lumps are gone. Add liquid flour, frozen corn, and milk. Allow to thicken.

3) Add grated cheddar cheese and hot sauce.

4) Taste for seasonings. Serve hot.

I did good! This turned out quite good and no food was wasted in the process.