Soaked Potatoes

August 6, 2010

Last night we decided to make another variation of the corn soup recipe, only we used the soup as a sort of gravy. It was interesting, but delicious. Here’s the recipe:

2 Baking potatoes
5 ears of corn
2 stalks of broccoli
1 handful of spinach
6 mushrooms
3 cloves of garlic
shredded cheddar cheese to top (optional)
3 T of olive oil
Sea Salt (to preference)

First, take the baked potatoes and rub them a bit with some olive oil, then sprinkle them with salt to your liking. Pierce the potatoes and then toss them on the grill with some tin foil to catch any drips. Leave the potatoes to cook for about an hour and a half. (Note: You could bake your potatoes any way you’d like, but in the summer time I prefer to use the grill. Having an oven on for an hour and a half is not a good idea in the middle of a hot summer)

Chop the spinach, broccoli, mushrooms, and garlic, then toss in a pan with a splash of olive oil. Saute on low heat while you remove the kernels from the corn. Juice the corn and discard the pulp. Add the juice to a sauce pan and place on medium heat while stirring constantly. Stir the corn over heat until it thickens. Once the corn has a good consistency, add the vegetables. Take the baked potatoes and slice/mash them up a bit. Pour the corn and veggie mixture over the potatoes, add some shredded cheese to the top (if you’d like) and serve! You may want to add salt/pepper to taste, but I didn’t need it.

(Pictures coming soon)

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One Response to “Soaked Potatoes”


  1. […] Soaked Potatoes […]


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