I love soups and stews, but so many times they are thickened with wheat or the seasonings are bound by wheat or gluten.
So when I went to make some potato soup (definitely not the lightest recipe but in small doses it’s very tasty) this winter, I was determined to enjoy some for myself.
The original recipe calls for 2/3 cup of flour, but for this recipe I used potato starch to thicken the soup.
I swear this minor change made for the creamiest, dreamiest, potato soup I’ve ever had.
Ingredients
3/4 to 1 stick of butter (you can get away with smaller amount but substitutions don’ t work near as well)
2/3 cup potato starch
6-7 cups of skim milk
6 baked potatoes (I pre-bake mine the night before, sometimes even a few days before and just store them in the fridge) chopped into chunks
4-5 green onions, chopped
½ to 1 cup of shredded cheddar
2 tbsp of reduced fat sour cream
Salt and Pepper to taste
*Turkey Bacon or Regular Bacon (nitrate free if you can find it) for garnish
*extra cheese, green onions, and sour cream make for a great garnish as well
Directions
Melt butter in large pot
Add in potato starch gradually (the mixture should be kind of creamy)
Start adding in milk (one cup at a time)
Stir constantly for about 5 minutes (until mixture starts to thicken)
Add in onions and potatoes (stir constantly for another 5 minutes)
Simmer on low for 10 minutes
Add in your other ingredients (sour cream, cheese)
Salt and pepper to taste
Enjoy on a cold day...best when accompanied by a movie and fuzzy slippers.
Enjoy on a cold day...best when accompanied by a movie and fuzzy slippers.
