This time, I came across, Gimme some Oven , written by an upbeat blogger Ali who wants to make cooking easy, healthy and delicious. She not only enjoys cooking, she enjoys people and puts the two together. She sounds delightful and I think you might like to meet her.
3 tablespoons butter
1 cup diced yellow onion
1/4 cup gluten-free flour
2 cups vegetable stock
2 cups milk, warmed
1 1/2 pounds potatoes, peeled and diced
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
salt and pepper to taste
2 handfuls of baby spinach, sliced
Place butter in a large soup pot .
Add onion and saute for 5 minutes, stirring occasionally, until soft.
Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn.
When the potatoes are soft, stir in the cheddar cheese and sour cream, salt and pepper.
Garnish with sliced baby spinach and shredded carrots.