Originally Posted by luckytrim
the soup does get re-heated, but not "cooked", once i add the milk and flour............
Doesn't look like your directions even say reheat "To chicken stock add all ingredients, except flour and milk, and bring to a boil,then simmer for 30 minutes or until potatoes are tender. Let cool at least 30 minutes.
Blend together the flour and milk and whisk until smooth, then puree everything together."
You need to bring the soup back up to at least 150 and pref to a simmer before the flour does anything but cloud up the soup and make it starchy. At temp the flour will bind with the liquid and begin to thicken it, lose its starchy taste, and become clearer. Get it up to temp and stir it.
IMO, I would thicken it with half and half or cream rather than flour. After all, you are already adding dairy to it, so it's almost a cream-based soup anyway. Or add more potatoes and some cream so it's more like a jalepeno vichysoisse (sp?).
I personally don't like flour in soups, but think a roux-based thickener of butter and flour would work the best if you want to use flour. You won't need a cup -- that's 16T of flour. You probably need maybe half that or less, depending on how thick you want the soup.