Baked Potato Soup – My Girl Paula

I have made my share of potato soups, over the years, and one of my favorites is simply boiling up onions and potatoes, throwing them in  milk with seasonings and drinking it down.   Good, easy and so-so.  I am submitting this delicious soup to Michelle at  My Girl Paula and Deb of Souper Sundays and THe Grocery Cart Challenge. Check out the other soup recipes.  They get the best recipes.

Tonight, I discovered, if I want really good soup, I will make baked potato soup.

I used Paula Dee’s recipe but cut back on some of the less healthy ingredients.  The soup was hearty and warming on a cool night.  The flavor was full-bodied and because of the vegetable broth, the color of the soup was golden.  It passed all tests, visual, taste and texture.

Baked Potato Soup  (adapted)

Cook Time: 20 Minutes

Ingredients

• 1 onion, diced                                                                                                                                   

• 1 tablespoon canola oil

• 1/2 cup GF flour                                                                                                                                                                                                                               

• 2-3 cups vegetable broth

• 3 potatoes, baked, peeled and diced

• 1 teaspoon parsley

• 1 cup milk

• 1 cup sharp cheddar cheese, grated

• 1 cup sour cream

• Salt & pepper to taste (optional)

 

Method:                

In three quart saucepan, put one tablespoon Canola oil.

Add  onions and cook for three minutes until softened.

Sir in flour and cook for one minute, stirring constantly.

Gradually add vegetable broth.                                                                                                                                                            

 Cook, stirring constantly until thickened and bubbly.

Put in the diced potatoes, parsley, and milk into pot and cook for ten minutes.

Add cheese and cook until cheese melts.

Add sour cream and let it warm.  Mix it into soup.

Garnish with  sour cream and parsley.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.