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Post by Sink on Jan 29, 2018 16:58:50 GMT -5
SOUP WEATHER!! SOUP WEATHER!!! SOUP WEATHER!! This one is sadly not easily gluten free since it has flour in it...but it IS vegetarian. INGREDIENTS- 4 cups of peeled and diced potatoes
- 1 small onion, finely chopped
- 3 and 1/4 cups of water
- 3 chicken bouillon cubes
- 1/2 tsp salt
- 1 tsp pepper
- 5 TBSP butter
- 5 TBSP all-purpose flour
- 2 cups milk
- Toppings of choice! (Cheddar cheese, green onions, sour cream, crumbled bacon...)
NOTES Makes four servings, 326 calories per serving (does not include toppings)
If you hate peeling potatoes, you can replace the diced potatoes with 1 package shredded refrigerated hash browns.
STEPS
- Combine the potatoes, onion, and water in a large soup pot. Bring to a boil, then cook over medium heat until the potatoes are tender (about 10-15 minutes.)
- Stir in the chicken bouillon cubes, salt, and pepper. Then turn the soup down to simmer.
- In a separate saucepan, melt butter over a medium-low heat. Whisk in flour with a fork until it's all combined to form a roux.
- Slowly stir the milk into your roux, adding only a little bit at a time so it doesn't form lumps.
- Once all milk has been added to the roux, stir over medium low heat until it thickens (about 4-5 minutes.)
- Pour the milk mixture into the soup pot with the potatoes, and cook soup until heated through and serve!
- If desired, top with whatever toppings you like.
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Post by sharphands on Jan 29, 2018 17:09:45 GMT -5
we make a similar potato soup that uses cream cheese (we use neufchafel bc its healthier) instead of milk n flour so thats another way to make it GF!
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Post by Lemley fireemblem on Feb 2, 2018 12:03:48 GMT -5
SOUNDS TASTY dw about it not being gf there's always substitutions
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Post by Duke Rayfalke on Feb 7, 2018 1:47:36 GMT -5
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