(plain potato soup)
(loaded potato soup)
POTATO SOUP (serves 6)
*5 strips bacon, diced (optional)
*3 green onions greens, chopped (optional)
*1 1/2 cups cheddar cheese, shredded (optional)
*1 1/2 tablespoons olive oil
*1 medium onion, chopped
*2 garlic cloves, minced
*5 tablespoons all-purpose flour (use rice flour for gluten free)
*1 teaspoon salt
*1 1/2 teaspoons dried basil
*1 teaspoon dried parsley
*1 teaspoons black pepper
*4 cups chicken stock
*5 large boiled (or baked) potatoes, peeled and mashed
*1 1/2 cups half & half
* dash of cayenne pepper (optional)
~In a large saucepan, cook onion and garlic in olive oil, until tender.
~Stir in flour, salt, parsley, basil & black pepper.
~Mix well, and cook for a minute, careful not to let it burn.
~Gradually add broth.
~Bring to a boil.
~Boil and stir for 2 minutes.
~Add potatoes, cream, and cayenne pepper.
~Heat through, but do not let it boil. Be very careful not to let it scorch.
~Garnish with desired toppings.
-substitute chicken stock with vegetable stock.
-substitute half & half with whole milk.
-substitute olive oil with bacon drippings.
-add a little dried rosemary to flour mixture.