Gourmet Potato Soup

Most of the time I cook with whatever I need to use up. Sometimes the result is so good that it would be worth gathering up those same ingredients intentionally! This soup was created because we harvested potatoes from our garden and were eager to use them.


1 can condensed milk OR 1 1/2 cups half and half OR 1 1/2 cups almond coconut milk

1 1/2 cups water mixed with 2 rounded tablespoons cornstarch

1 cup frozen artichoke hearts

1 cup frozen corn

1 - 2 cups cubed raw potato

1 cup cooked wild rice

2 rounded Tablespoons chicken bouillon powder

1 small finely chopped onion and 2 cloves minced garlic - sauteed

2 Tablespoons olive oil

1 teaspoon salt
1/2 teaspoon pepper


Step 1 - Cook wild rice.
Step 2 - Saute onion and garlic in olive oil.
Step 3 - Cook frozen artichoke hearts, corn and potato in 1 cup water until potato is done.
Step 4 - Combine above ingredients and add milk, water with cornstarch, salt, pepper, and bouillon.

Cook on low heat until soup thickens. Serve with crackers or bread.

This is a small recipe because our potato harvest was small. It made about 4-6 servings. To make a larger batch, just double everything.

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