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Cheesy Potato Soup

GFreeFoodie's picture
Ingredients
  Olive oil 4 Tablespoon
  Onion 1 , finely chopped
  Carrot 1 , finely chopped
  Rib celery 1 , finely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Almond/Coconut / gluten 1⁄4 Cup (4 tbs)
  Salt To Taste
  Smoked paprika 1⁄2 Teaspoon
  Chicken stock/Vegetable stock 2 Cup (32 tbs) (Gluten Free)
  Plain unsweetened almond milk/Coconut milk 3 Cup (48 tbs)
  Russet potatoes 2 Large, peeled and chopped
  Cheddar cheese 8 Ounce, shredded (Lisanatti Dairy Alternative)
  Hot sauce 3 Dash
  Worcestershire 1⁄2 Teaspoon
  Bacon slices 4 (Cooked Crisp For Topping)
  Chopped chives 2 Tablespoon (For Topping)
Directions

Warm the olive oil in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic and saute until the vegetables begin to soften, about 4 minutes. Sprinkle the Gluten Free flour into the pan and continue to stir for 2 minutes to toast the flour. Add salt and pepper, to taste. Gradually whisk in the stock and then the milk. Stir in the potatoes and paprika, bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, about 20 to 30 minutes.

Remove the pan from the heat and using an immersion blender, puree the soup until smooth (or puree in batches in a blender). Return the soup to low heat. Add the Lisnatti Dairy Alternative cheese a handful at a time, stirring until melted and smooth after each addition. Season the soup, to taste, with hot sauce, Worcestershire, and salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Potato
Interest: 
Party
Servings: 
4
Expecting guests? Treat them to this absolutely loaded cheesy potato soup. The blend of ingredients impart a great flavor and a velvety texture to the soup, which makes it all the more appetizing. Watch this video for a detailed recipe and try it out yourself.

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