I was not intending on posting this soup when I made it the other night. Hence the lack of pictures. But it was sooooooo good I had to share. Every single person in my house actually tried this. I know that doesn’t sound big but trust me, IT IS.
This is slightly adapted from a recipe on Food Network.com. There’s even a video there that you can watch. It was super easy – I watched the video and then was free to just cook and not worry about reading a recipe.
I have grown to hate reading recipes. Whenever possible I freehand stuff. Or if I’m baking, I memorize the recipe before I start so I don’t have to constantly be going back and forth, making sure I’ve gotten all the steps in right. This, I think, has to be the dividing line between beginner home cook and intermediate. Getting to the point where you know enough to cook intuitively is an AMAZING feeling. So freeing.
Anyway, just one last thing I have to point out on this soup – for those of you that are calorie conscious – this soup is NOT cream based. It is super rich and soul-statisfyingly thick to be sure, but the calorie count is actually pretty reasonable. Which leaves room for lots of yummy toppings! Sour cream, shredded cheddar, chopped crisply-cooked bacon, chives – whatever you like on your baked potato is awesome as a garnish on this soup.
So good. So quick and easy. And you probably have everything you need to make it in your kitchen right now.
So go. Do. Have fun. And enjoy!
Fully Loaded Cheesy Potato Soup (slightly adapted from Food Network.com)
3 Tbsp butter
1 onion, finely chopped
1 carrot, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, finely chopped
1/4 cup All Purpose Gluten Free Flour Blend (or regular flour if you can eat gluten)
1 tsp Kosher Salt
Freshly Ground Black Pepper
3 cups chicken broth
1 cup whole milk
2 large russet potatoes, peeled and chopped
2 cups (8oz) shredded cheddar cheese
A few dashes Tabasco
A few dashes Worcestershire sauce (check the label for gluten if this is of concern to you)
Sour cream, chopped chives, crumbled bacon, more shredded cheddar for topping
In a large saucepan melt butter over medium heat.
Add celery, onion, carrot and garlic and saute until softened, about 5 minutes.
Stir in flour to coat vegetables. Cook a couple minutes to toast the flour.
Gradually stir in broth and milk. Turn heat up to medium high and add potatoes, salt, and pepper.
Bring to a boil, turn down the heat, cover, and leave it for 25 minutes (or until your potatoes are fork tender).
Prepare your garnishes during this time.
When potatoes are tender, puree soup using an immersion blender (or transfer to a food processor or blender) and blend until smooth.
Add in cheese gradually (so you don’t get one big lump of cheddar in your soup).
Season to taste with Tabasco and Worcestershire. Taste and add more salt if necessary. (Never under-salt soup!)
Garnish as desired and serve hot.
Makes 6 modest servings. (Or 4 enormous ones. Take your pick.)
(One more note: The original recipe calls for a 12oz bottle of beer. You can certainly sub in a gluten free bottle of beer like Redbridge or Bard’s if you like. It doesn’t need it and since I’m not a big fan of beer (even in cooking) I left it out.)