Induction Cooking for Better Health – Time and Temperature Chart - Scroll down for video.
Health Note: Clean and rinse vegetables with purified or filtered water. Do not use chlorinated tap water chlorine will kill the enzymes and alter the flavor of the soup.
Baked Potato Soup see video with Chef Charles Knight and Jack Harris
EQUIPMENT: 1.7-Qt. Sauté/Saucepan with lid, measuring cups and spoons, French chefs’ knife, cutting board, 5-Qt. soup/stockpot, hand blender, or food processor.
PREPARATION TIME: 45 minutes. Makes 6 to 8 servings.
INGREDIENTS:
- 3 medium russet potatoes cooked and mashed (cooked the waterless way)
- ½ pound Italian sausage 2 to 3 links (Johnsonville removed from casing)
- 1 medium onion, chopped #2 cutting cone)
- 2 cups chicken stock
- 8 mushrooms, julienne #2 cutting cone.
- 4 ounces cream cheese (optional)
- 1¼ cup whole milk
- ¼ cup cheddar cheese, shredded #2 cutting cone
- 1 carrot, julienne cut #2 cutting cone.
- ½ cup green onions sliced
- 2 slices bacon crisp-cooked, crumbled.
BAKED POTATOES THE WATERLESS WAY
Brush the potatoes with a vegetable brush or scrubby, do not peel. Minerals, vitamins, enzymes, and flavor lie right beneath the skin. Cut in half lengthwise and place the potatoes skin side down in the pan. Pour the water off, just the water that clings to the potatoes is sufficient for healthy waterless cooking. Put the lid on and open the vent and place over medium heat 275ᵒF. When steam begins to escape from the vent and/or the whistle sounds close the vent and reduce the heat to low 200ᵒF. Baked potatoes will cook in 20 to 30 minutes with the lid on. Do not peek! When cooked mash with a potato masher or hand blender.
SOUP DIRECTIONS
Preheat the 5-Qt. soup pot over medium heat 275ᵒF, remove the Italian sausage from casing, add the onions and sauté until cooked. Add the chicken stock, mushrooms, cream cheese, and milk stir to combine.
Reduce the heat to low 200ᵒF and simmer until the mushrooms are cooked about 10 to 12 minutes. Add the mashed potatoes and stir to combine. Do not allow soup to boil.
To serve, top with cheddar cheese, and garnish with shredded carrots, green onions, and crumbled bacon. Serve with warm sour dough bread.
PER SERVING: 93 Calories, 2.2g Fat (19% calories from fat), 6g Protein, 15g Carbohydrates, 8mg Cholesterol, 241mg Sodium
VARIATION: Substitute 3 cups mashed potatoes when baked potatoes are not available