With college being so expensive, it is important that we take advantage of all the resources available to us. The Associated Students (A.S.) Food Bank is one of these many services accessible to students, offering a variety of fresh produce and canned goods three days a week. I finally got the opportunity to go and pick up a few things myself. I picked out what I could and managed to put together a recipe that would fair for anyone in the upcoming winter months.
Mama’s Potato Soup
10 golden potatoes (note: normally the Food Bank has limits to how many potatoes you can take with you, but since it was close to closing, I was allowed to take a few extra.)
1 can of chicken broth
1 teaspoon of vegetable oil
2 garlic cloves
2 packages of Mazola chicken stock
2 cups of water
1. Peel and cut the potatoes into batons. Take the potatoes and lightly sauté them in vegetable oil. While the potatoes cook, blend the tomatoes and garlic together with a cup of water.
2. Move the potatoes into a pot, and add the tomato mixture in through a small strainer. Then add in the chicken stock and can of chicken broth. Pour in enough water to make sure that the liquid covers the potatoes.
3. Once everything has been added in, simply stir the soup. Upon boiling, put the lid on the pot and turn the heat down to low. Let the soup simmer until the potatoes have fully cooked through.
4. Serve it in a bowl and feel free to top it off with sour cream and a green herb garnish.
Tiffany is the On The Menu Co-Editor and has been at the Nexus since spring of her freshman year. When not working on the paper, she is the literal embodiment of an English major and can survive on coffee alone.