Way back when I worked at Outback Steakhouse. I loved their creamy potato soup and their creamy onion soup. Though I still haven't mastered the creamy onion soup, this potato soup has long become a staple in our house. It's very hearty so don't plan to have it with a huge main course. Pair with a salad and an artichoke, Mmm!
Ingredients:
5 organic potatoes
1 cup organic milk
2 tb organic butter
1 oz organic cheddar cheese
1/2 onion
1 ts salt
1 ts pepper
2 cloves organic garlic
1 TB veggie bacon bits
Optional toppings:
chopped green onions
sour cream
veggie bacon bits
shredded cheese
Bake potatoes until done. Quarter the potatoes. Place potatoes in a blender (I use a VitaMix) with the rest of the ingredients and blend. If it's too thick, add some more milk. If you do this right after the potatoes finish cooking you shouldn't need to heat up the soup. But if you wait awhile you'll need to throw it in a pot on the stove for a few. Or make ahead and put in the crock pot on "warm".
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