Introduction: After carefully considering the desired food product for consumption, it was necessary to construct a balanced meal. One respected colleague, C. Curtis, and I observed a sound scientific idea in Relish Magazine. After reviewing the literature, there was found to be a lack of investigation into this subject. This led to modification of an experimental method (Allrecipies et al., 2005).
Hypothesis: Potato soup may become tastier if cheese, ham and other fresh ingredients are added.
Materials and Methods:
4 large Red Potatoes
3 large stalks of celery
1/2 medium onion
3 medium cloves of garlic
1 1/2 cups of black forest ham
Desired amount of cheese
4 Tbs. of butter
4 Tbs. flour
1 can of chicken broth
4 cups of milk
Chop up potatoes into cubes and cook in chicken broth covered until potatoes are soft.
Drain chicken broth and keep it in reserve. Add butter, flour and salt and pepper. Then add milk (more if desired), chopped celery, chopped ham, chopped onion, minced garlic, cheese and reserve chicken stock. Cook covered simmering for 20-30 minutes.
Results: Soup consistency was more chowder like. Celery was slightly chruchy. Flavors smelled like one's grandmother's homemade soup on a wintery day.
Discussion: Due to the amount of potatoes and other ingredients, the flavors combined quite nicely. The soup increased the "internal" temperature of mouth and soul by 5 oF. Flow of soup was smooth. Observations of the human digestive tract imply that this method utilized the optimal amount of space in the stomach cavity. This study suggests, cheddar potato soup needs to be consumed on a regular basis.
Future Studies: Impact would have been greater had more cheese been involved. Human satisfaction could be increased if homemade biscuits were added to the experiment.