Potato soup is a winter time favorite and once a staple of people with few other resources. It can be plain and simple. Or add a variety of vegetables and meats to make a full meal. Gluten free mushroom soup will thicken it up to the correct consistency. For people with mushroom allergies, add a little cornstarch to thicken the soup instead. Boiled with ham or bacon bits, and a side of cornbread, this would be a delicious meal. Potatoes can be boiled with, or without, the skin on. Gluten free crackers can also be used in place of cornbread.
Pre Cook Preparation:
A. Timer set for preparation time set for 15 minutes before you plan to put the food on the stove
B. Stay with meal to stir frequently
Meal Adaptations:
Physical Accommodations:
Frozen or canned vegetables can be used
Long oven mitts and oven rack puller
Sit on a stool while stirring
Visual Accommodations:
Colored chopping boards
Potential Food Allergy or Intolerance:
Bacon bits
Butter (lactose)
Ham
Milk (lactose)
Mushrooms
Mushroom soup (gluten)
Pepper
Potato
Spices
Meatless Preparation Avoid:
Bacon bits
Butter
Milk
Ham
Substitute with: ________________
Utensils:
Chopping board
Fork
Knife
Pot holders
Spoon
Pan: 8 quart stockpot
Ingredients:
Meat:
1/2 cup of bacon bits, or
1/2 cup of diced ham
Vegetables:
5 large baking potatoes (diced or sliced)
1/4 cup chopped celery
1/2 cup mushrooms
Optional:
6 ounces of sliced carrots
6 ounces of peas
Other ingredients:
1 tablespoon of butter
Mushroom soup (gluten free)
Dash of salt
Spices, such as pepper, to taste
Optional:
1/4 cup of milk, as desired (lactose free)
Almond, or
Soy
Preparation time: 10 minutes
Preparation:
1. Wash and slice or dice:
1/4 cup celery
1/2 cup mushrooms
5 baking potatoes
No need to peel the skin off
Optional:
6 ounces of sliced carrots
Dice:
1/2 cup of bacon bits or
1/2 cup of ham
2. Add to the 8 quart stockpot:
1/2 cup of bacon bits, or
1/2 cup of diced ham
1 tablespoon of butter
1/4 cup chopped celery
1/2 cup mushrooms
Mushroom soup (gluten free)
5 large baking potatoes (diced or sliced)
Dash of salt
Spices, such as pepper, to taste
Enough water to cover potatoes and nearly fill pan
Optional:
6 ounces of sliced carrots
1/4 cup of milk as desired (lactose free)
Almond, or
Soy
6 ounces of peas.
3. Heat to a boil.
4. Reduce to a simmer, stirring every 10 minutes until soft.
5. Add additional butter, or lactose free milk as desired.
Cook Temperature: Medium to low
Cook Time: 1 hour
Servings: 6 to 8
Storage Solutions: Square containers in individual servings
Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer
Fridge safe: 3 to 4 days * Per FDA Storage Chart link in Resources
Freezer safe: 2 to 3 months * Per FDA Storage Chart link in Resources
Reheat Instructions:
Microwave: Time and temp may vary.
1. Place in a microwave safe dish (not plastic).
2. Heat until food is fully hot and reaches a safe temperature.
3. Minimum 2 minutes.
Add your microwave time here: _____________.
Stove Top: Time and Temp may vary.
1. Place food in frying pan.
2. Add enough water to almost cover food.
3. Stir frequently while food heats, until thoroughly warm, about 10 minutes.
Add your stove time here: _____________.
Oven Directions: Time and Temp may vary.
1. Place in oven safe pan.
2. Add a little water.
3. Heat until thoroughly warm, about 20 minutes.
Add your oven time here: _____________.
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