Potato Soup

165 ml peeled potatoes, cubed (2-3 potatoes)

1/3 of a small onion, diced
1 clove garlic
1 stalk celery, diced
15 ml chopped fresh parsley
5 ml margarine
350 ml chicken or vegetable broth (350 ml water + 20 ml stock)
150 ml 2% milk
25 ml low fat sour cream or yogurt
1 drop hot sauce
1 dash paprika
1 bay leaf
Additional spices if desired (basil, oregano, thyme, etc.)
30 ml grated cheddar cheese
1 green onion, chopped
Directions
1. Wash, chop and prepare vegetables
2. In a medium sized stock pot cook onion and saut until translucent in margarine, add
garlic and celery.
3. Add potatoes and broth to the pot. Bring to a boil and simmer on medium heat until
potatoes are softened.
4. Add milk to the potato mixture in the sauce pan on medium heat until mixture bubbles.
5. Whisk sour cream, parsley and spices into the soup
6. Heat, stirring until heated through.
7. Season to taste with salt and pepper and additional spices, if using.
8. Garnish bowls with grated cheese and chopped green onion
9. Puree in the blender, if desired. Make sure to take out the plug of the blender to
release steam
10. If you want a chunkier soup, use a potato masher to smooth out the consistency
11. If the soup is too thick, add more water

Parmesan Breadsticks
Dough
160 ml warm water
10 ml yeast
10 ml sugar
2 ml salt
250 ml flour
175 ml flour
Topping
30 ml melted margarine
40 ml parmesan cheese
3 ml basil
3 ml oregano
5 ml garlic powder

Method
1. Place hot water into a medium mixing bowl
2. Add yeast, sugar and salt into mixing bowl. Stir together
3. Add 250 ml of flour and mix together
4. Add addition 175 ml flour, mix. You can use your hand if you wish
5. Sprinkle a little bit of flour on the counter and knead dough for 5 minutes
6. Cut the dough in half
7. Cut each half into 6 pieces- make them as even as possible
8. Roll each piece into a rope (breadstick). Make sure it is not too thin and not too
thick
9. Dip each breadstick into melted margarine
10. Coat with parmesan and spice mixture
11. Place on a lightly greased baking sheet
12. Bake for 8-10 minutes at 350 degrees
13. Enjoy with your potato soup!

Tips for Success
Prepare all vegetables before cooking.
Caramelize onions
Make sure the bread sticks are perfect size
Fun Fact
Potato soup originated in Ireland
Healthy Alternative
Whole wheat flour