Isabel had her 18 month appointment yesterday, and it went very well. She stayed at the 5th percentile for weight, and dropped to 30th for height. I guess they are both going to be short like me! The doctor wasn't concerned about the weight because it stayed at the same percentile as last time.
I made this soup when trying to find a hearty potato soup that didn't have flour so it would be gluten and wheat free. It turned out to be delicious!
Ingredients:
1 TBSP butter
1/2 TBSP minced garlic
6 cups potatoes
6 cups chicken stock
1 pint sour cream
1 cup milk
2 cups cheese
1/2 tsp dried dill
1/2 tsp sea salt
1/2 tsp pepper
1/4 tsp cayenne pepper
In a large stockpot, melt butter. Add minced garlic and saute over medium heat until brown, about 2 minutes. Add chicken stock and potatoes and stir. Cover and simmer over medium-low heat for 25 minutes until potatoes are tender. With a hand blender, puree the potatoes. When smooth, add sour cream, milk and cheese until well-blended. Add dill, salt, pepper and cayenne pepper and stir until combined. Return to boiling and cook for 5 minutes until thick. Makes about full servings. Serve hot with bread.