Tuesday, March 13, 2012

Creamy Potato Soup


This is a delicious soup brimming with all the toppings you could ever want. Today was an especially warm day, and with the warm weather comes the end of the hearty soup season. I imagine this might be the last time I enjoy this creamy soup until there is a crisp in the air again. This is basically all of my favorite ingredients together in a bowl. If you love a loaded baked potato, then you will love this too.

2 1/2 lb. golden Yukon potatoes
1/3 cup white rice flour
4 Tbsp butter
6 cups milk
2 cups sharp cheddar cheese - grated
2 tsp salt
1 tsp pepper

2 green onions - chopped
2 Tbsp chopped chives
4 strips of bacon cooked and crumbled
1/4 cup grated cheddar cheese

    First Peel and quarter the potatoes. Place in a large stock pot and cover with water. Bring water to a boil and cook for 20 minutes. Make sure potatoes are fork tender, then drain them.
In the same pot, now empty, melt butter and mix with flour. When both are incorporated add small amount of milk and whisk together. Add more milk and repeat. Then add the rest of the milk, whisk so there are no lumps. If you have a problem with flour lumps at this point, you can blend the soup with a hand blender if you have one. Heat the milk, butter, flour mixture over medium high heat with stirring frequently until soup is hot and thick. Add the 2 cups of cheese and the cooked potatoes. Serve in individual bowls and top with the toppings of your choice. Serve hot and enjoy!.


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