I’m a big fan potato soups, unfortunately most that you get at a restaurant is full of fillers and gluten to thicken it up. There has to be an easier way! When I ran off to work the other day I tossed together some quick and cheesy soup, full of potato and veggie goodness. It’s thick and yummy and will warm you up. But the best part, it’s so easy to make.
Ingredients:
- 1 medium Onion Chopped
- 4 Tbsp Butter
- salt and pepper
- 1/4 cup white rice flour
- 32 oz Chicken Stock (Can be replaced with Vegetable Stock
- 4 large carrots chopped in 1/2 inch pieces
- 4 stalks of Celery chopped in in 1/2 pieces
- 1 bay leaf
- 1 cup Milk
- 6 Medium Potatoes, peeled and chopped into 1 inch chunks
- 1 cup Shredded Cheddar
- Cooked Bacon chunks, ham or other yummy add ins *optional of course*
Directions:
- In a medium sauce pan melt your butter with salt and pepper. Ad din your chopped onions and cook until translucent. Try not to let the onions brown. Add in your flour and mix until all of the onions are fully coated.
- Deglaze your pan by pouring in the stock and using the spoon to remove any items that stuck to the bottom of your pan. Add in your milk and stir until combined. Add in your chopped carrots and celery and let it cook together for a minute before removing from heat.
- Place your chopped potatoes in the bottom of your slow cooker with your bay leaf. Pour your vegetable mixture over top. Stir to combine.
- Cook on low for 8 hours or high for 5 hours.
- Remove your Bay Leaf – This is very important! They give dishes great flavor but taste horrible on their own.
- With an immersion blender blend your soup until smooth.
- Add in your cheese and any other add ins. Serve and enjoy!
This recipe is part of the Food Challenge with six other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!
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