Summary

Ingredients

• 700 g potato (s), mainly waxy
• 500 ml milk
• 500 ml water
• 1 can corn
• 1 can kidney beans
• 100 g Gouda, rated
• 3 tablespoon rapeseed oil
• 2 tablespoon, leveled potato flour
• 1 tablespoon vegetable stock, instant
• some paprika powder
• Garlic powder
• salt and pepper

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Instructions

1. Heat the rapeseed oil in a large saucepan. Wash, peel and dice the potatoes and fry them briefly in the oil.
2. Add the potato flour and stir. Slowly pour in the milk and water, stir and let simmer for about 15 minutes.
3. Add the corn and kidney beans and cook for another 5 minutes. Season with the vegetable stock powder, paprika powder, garlic powder, a little salt and pepper.
4. Stir in the grated Gouda cheese and let it melt. Serve immediately afterwards.