Potato Soup

Usually when I am looking for a recipe, I check out Epicurious, Allrecipes, Food Network, Eating Well of any of those generalized and wonderful sites.  In reality, it is a lot more fun to check blogs that are new to me.  Not only do I get a new recipe, I get a new blog to view and possibly a new online friend.

 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.

Potato Soup

Ingredients:

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
1 shredded carrot

Method:

Place butter in a large soup pot .  

Add onion and saute for 5 minutes, stirring occasionally, until soft. 

 Sprinkle the flour on top of the onion, and stir until combined. 

 Saute for an additional minute to cook the flour, stirring occasionally. 

 Then stir in the chicken stock until combined. 

 Stir in the milk and potatoes until combined. Continue cooking until the mixture reaches a simmer, but is not boiling.

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.

Eat and enjoy.

 Linked to:  See Ya at the Gumbo     Real Food Recipe Round Up      Two Cup Tuesday
                Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table       
       Fat Tuesday         Simple Supper                  Totally Talented Tuesday          

Comments

  1. Mae TravelsFebruary 23, 2015 at 8:10 AM

    I love potato soup... when I make it, the starch from the potatoes is usually enough to thicken the soup, especially if I blend around 1/3 of it into puree -- naturally gluten free, no artificial stuff. Lots of opportunities to vary spices and flavorings, too.

    ReplyDelete
  2. Inger @ Art of Natural LivingFebruary 26, 2015 at 8:50 AM

    I agree that it's more fun to go to blogs for recipes! This one looks like a keeper! May be a good thing to do with the last of the CSA potatoes!

    ReplyDelete
  3. AnonymousMarch 1, 2015 at 7:18 AM

    Sounds like a great soup. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

    ReplyDelete
  4. SwathiMarch 1, 2015 at 9:30 PM

    very nice thanks for sharing with Hearth and soul blog hop, pinning.

    ReplyDelete

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