I am all about quick and delicious dinners right now! For this soup you can use raw potatoes or leftover ones (baked or mashed).
Fueling notes
- This is a better source of protein than it is carbs so keep that in mind as you’re planning your meals! Per serving, this recipe has 27 g of carbs, 17 g of protein, and 6 g of fat, and 4 g of fiber
- Pre-workout: have at least 2 hours before your session to give you enough time to digest. Add extra carbs (ideas below) or have a pre-session carb snack if possible.
- Post-workout: Pair with an extra 20-40 grams of carbs (couple handfuls of oyster crackers, a slice or two of garlic bread, fruit, or something sweet for dessert) for that 3-4:1 ratio of carbs to protein within 1-2 hours of your session.
The Stuff
- 1 lb of potatoes (or 5-6 medium)
- 1/4 cup flour
- 3 cup of milk
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 bag frozen broccoli
- 2 cups of shredded cheddar
The Steps
- If you need to cook the potatoes, prick them with a fork and place on a plate with 1/4 cup of water. Microwave for 7 minutes and then flip them over and microwave for another 7 minutes till they are easily poked with a fork
- While the potatoes are cooking, combine 1/4 cup of flour with a small amount of the milk in a large pot and stir until well combined
- Bring to medium heat and continue to stir until the mixture is thick
- Bit by bit, add more milk slowly until 1 cup has been used. You can add the 2nd and 3rd cups of milk more quickly as the mixture thickens
- Add the salt and spices
- Chop up the microwaved potatoes (leave the skins on for more fiber and micronutrients) and add to the milk and flour mixture
- Add the broccoli and cook until everything is heated through
- Add the cheese and stir until melted. Feel free to sprinkle with a little more cheese and enjoy!
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
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