BBBRRRRRR........ Baby it's cold outside! I was freezing on my way home from work today and couldn't wait to put together this soup. I never made baked potato soup before, but since I Ron and I love potatoes- why not give it a try? This was a really simple dinner to put together, and it tasted wonderful. I didn't use heavy cream or cheese (except for a little on top!) so this soup is a little lighter than something from a restaurant. You can use whatever toppings you like, but we stuck to the traditional bacon, sour cream, cheese, and sliced green onion. Perfect soup to warm you up on a cold winter night- besides a cute husband.
3 1/2 cups chopped gold potatoes
1 medium white onion, diced
1/4 cup flour (we use gluten free)
3 1/2 cups chicken stock
1 cup reduced fat milk
1 tsp chopped fresh thyme
1 Tbl butter
1 Tbl olive oil
salt and pepper to taste
sliced green onion
shredded sharp cheddar
Place potatoes in a microwavable dish and cook till tender. Drain and set aside.
Heat butter and olive oil in a medium soup pot over medium heat. Add onions and thyme, and saute till tender. Add four and stir to coat. Slowly add stock, stirring to evenly mix. Add milk and allow mixture to simmer and thicken 2-3 minutes stirring constantly.
Add half potatoes to soup pot, and blend with an immersion blender. If you do not have an immersion blender use a blender, or add all potatoes for a chunkier soup. When blending is complete, add remaining potatoes and season with salt and pepper.
Serve hot with toppings of your choice.
Labels: gluten free, original recipe, potatoes, soup