“Making this soup is such a satisfying process, I’ve dubbed it my ‘diabetes soup!’ (Click here to read why.)”
Serving Size: 1
- Calories: 293
- Fiber: 1g
- Total Fat: 18g
- Protein: 10g
- Total Carbohydrate: 23g
- 7 cups peeled, cubed Yukon gold potatoes
- 2/3 cup chopped onion
- 6 cups water
- ¼ cup chicken bouillon granules
- 1 teaspoon black pepper (or to taste)
- 10 tablespoons butter
- 10 tablespoons flour
- 4 cups whole milk
- 4 cups shredded cheddar cheese
How To Make It
- In a large pot, add the potatoes, onions, and water. Bring to a boil and cook about 10 to 15 minutes until potatoes are soft.
- Add bouillon granules and pepper to the pot. Remove from heat.
- In a separate sauce pan, make a roux: Melt butter over medium-low heat. Whisk in flour until the mixture is nice and thick. Slowly add the milk a little at a time, stirring constantly.
- Continue to stir until you feel the mixture thicken up. Then, add the cheese until completely melted.
- Add the milk mixture to the potatoes. Cook over medium heat until warmed through, then serve!
Disclaimer: The experiences and suggestions recounted in these articles are not intended as medical advice, and they are not necessarily the "typical" experiences of families with a child who has type 1 diabetes. These situations are unique to the families depicted. Families should check with their healthcare professionals regarding the treatment of type 1 diabetes and the frequency of blood glucose monitoring.