I wanted potato soup. I found this recipe, had one or two modifications, and had my wishes granted!
1 tablespoon olive oil
1 medium onion, diced
2 clove garlic, minced
5 large Russet potatoes, washed and cubed (we leave the peels on, but you can peel the potatoes if you wish)
46 oz Veggie stock
1/2 cup water, plain
3 tablespoons unsalted butter
3 tablespoons all-purpose gluten-free flour
1 cup milk
1/2 cup half & half
1/2 cup feta cheese
1/2 tablespoon chopped fresh rosemary
Salt and black pepper, to taste
1. In a large stock pot, heat olive oil and sauté onion until tender, about 5 minutes. Add garlic and cook for 2 minutes.
2, Add potatoes,vegetable broth, and water to the pot. Bring to boil and reduce to medium heat. Let potatoes cook until tender, about 20 minutes.
3. Puree desired amount of potatoes (you may choose to puree all the potatoes for a completely smooth soup, or set aside a couple of cups of potatoes before pureeing the others for a slightly chunkier soup) with an immersion blender or put potatoes in a blender or food processor. Return all potatoes to pot.
4. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk and half and half, bring to a boil and simmer until thickened. Slowly stir mixture into large stock pot with the potatoes. Bring to a boil and reduce heat to a low simmer.
5. Stir in feta cheese and fresh rosemary. Season with salt and pepper, to taste.
6. Cook for an additional 5 minutes.
7. Serve warm.
We served ours with (optional) fresh chives, cheese, and sour cream.
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