Wednesday, December 16, 2015

Creamy Potato Soup

5-6 Large Baker Potatoes Peeled and Cut into Bight Size Pieces
2 Large Onions Chopped
2 Stalks of Celery Chopped
2 Large Cloves of Garlic Chopped
2 Tbls. Olive Oil
1 Stick Butter
4-6 Cups of Milk or Lactaid (We use Lactaid at our house.)
2-3 Tbs. Flour (Depends on how thick you want it.)
Garlic Powder, Salt, Pepper to Taste
Shredded Cheese to Garnish
Bacon Bits to Garnish
*Makes 6-8 servings.
Prep Time: 15-20 Minutes
Cook Time: 15-20 Minutes

First peel and cut potatoes into bight size pieces and put in a large pan with water and a pinch of salt. Bring to a boil, and then, bring down to a simmer. Let cook until fork tender, but not completely falling apart.

Put the chopped onion, garlic, and celery into a soup size pan (4-6 quart) with olive oil over medium heat. Cook until tender.
Then put in the stick of butter to melt. After the butter is melted, add the flour. You can start with less, then, add more if you are worried about it getting too thick. Stir all of this together until the flour and butter are combined. Turn the heat down just above low so the flour and butter don't burn. Then, add the milk/Lactaid. These can also be added slowly to get the desired thickness you want. Let these things simmer for a few minutes. Add a little garlic powder, ground black pepper, and salt to taste.

Drain the potatoes in a strainer in the sink to get the water off. Then, add them to the rest of the ingredients.
I usually let this simmer while continuously stirring around ten minutes. Doing this also insures that the flour is fully cooked.

Potato Soup Garnished with Shredded Cheese

Serve the soup and garnish with cheese and bacon. This is a heartier soup that is vegetarian without the bacon.

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