Hi friends! I hope you've had a fantastic weekend and are ready for the work week ahead. The temperatures are getting a little colder and a jacket is required for most mornings. That means one meal quickly becomes a staple. That meal is soup.
I've been tinkering around in the kitchen with this recipe for a long time. This past weekend, I had a sick husband and a 3lb bag of potatoes. The weather was cold enough and it seemed like perfect timing to whip up a pot of potato soup. This is comfort food at it's finest.
One of my favorite features of this dish is the amount of leftovers you'll have after making it. This makes a little under 12 servings, with each serving at about 1 1/3 cups. I freeze the leftovers in glass pyrex dishes - perfect for toting to work or for a hectic weeknight meal.
The recipe isn't too labor intensive although it does require the heating of potatoes and stirring of ingredients. Feel free to use your favorite shredded cheese. I prefer to use 2% sharp cheddar but have also used a combination of mozzarella and cheddar with excellent results. This soup is also excellent with a teaspoon of truffle oil stirred in the top for a decadent treat.
Baked Potato Soup
1 tbsp olive oil
1 small white onion, diced
3 lb potatoes
32 oz chicken broth
1/3 C brown rice flour
8 C skim milk
2 containers greek yogurt
3 C cheese, shredded
Salt & pepper to taste
1. Scrub potatoes until clean. Pierce with fork, microwave for 12-20 minutes until soft. When potatoes have slightly cooled and are safe to handle, chop into pieces.
2. Add olive oil and onion to large pot, saute until softened over medium high heat. Add chicken broth.
3. Add brown rice flour to 2 cups of milk, stir to combine. Add milk mixture to broth, stir to combine
4. Add 4 cups milk, bring to a boil until slightly thickened stirring frequently, making sure to stir the bottom of the pot. Reduce heat to medium low.
5. Add greek yogurt, potatoes and cheese to soup mixture, stirring to combine.
6. Blend soup with immersion blender until desired consistency is achieved - blending the potatoes will thicken the soup immensely. Add remaining 2 cups of milk to thin - adding more or less until your desired consistency is reached. Feel free to top with crumbled bacon, green onions or cheese.
What's your favorite kind of soup?