Recipe of the Week


Prep Time: 30 Minutes
Yields: 4–6 Servings

In the month of July, every Thursday Chef John Folse and Paul Gates will be “Stirrin’ It Up” with kids from all around the Baton Rouge area. Michael Prados of Baton Rouge sent in his signature potato soup recipe. This recipe is a family favorite. Michael is 10 years old and has already made a name for himself as a junior food critic.

1 (30-ounce) bag frozen diced hash brown potatoes
2 (14-ounce) cans chicken broth
½ cup diced onions
1 cup water
1 cup milk
3 tbsps flour
salt and black pepper to taste
granulated garlic to taste
1 (8-ounce) bag shredded cheese
¼ cup bacon, cooked and crumbled

In a cast iron Dutch oven, heat broth over medium-high heat. Stir in potatoes, onions and water. Bring to a rolling boil then reduce heat to simmer. Cover and cook 10–15 minutes or until vegetables are tender. In a small mixing bowl, whisk together milk and flour. Pour flour mixture into potato mixture and bring to boil then reduce heat to simmer. Cook 6–8 minutes or until soup has thickened. Season to taste with salt, pepper and granulated garlic. Add cheese and stir to blend well. To serve, ladel into individual bowls and top with crumbled bacon.


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