I’ve got a loved one who looooooves creamy soups… but can’t cook to save her life. I’m posting this for her, because I think she melted in my chair when she tasted this soup.
4 large idaho potatoes
1tsp olive oil
1/2 cup finely diced onion
1 & 1/2 cup chicken broth
3 tbsp flour
2 cups milk (as long as it isn’t skim milk, it doesn’t really matter what kind so long as it’s cow’s milk… a low-fat version is preferred, though)
1 cup sour cream
1/2 tsp salt
1/3 tsp pepper
1/2 tsp paprika
1/3 tsp coriander (optional)
1/4 tsp ground mustard
1/2 cup shredded mild cheddar cheese
Pierce your potatoes with a fork. Place in large microwaveable dish, with 1/4th of a cup of water in the bottom of the dish. Microwave for 10 minutes. Once finished, slice in smaller pieces to allow potatoes to cool faster.
Pour your oil in your large saucepan, and toss your onions inside alone for 3 minutes, then add your chicken broth. In another bowl, combine 1/2 cup of milk with your flour, and whisk until blended. Pour this into the broth and onion mixture, then add the rest of the milk and bring it to a boil. Pull it from the heat, then pour in your sour cream and seasonings. Mix in half of your cheese.
Take your potatoes – they should be cool by now – and chop them up into fat but small chunks. Leave the skin on – added fiber! Toss them into the pot, and with the back of a large spoon, mash the potato chunks up against the insides of the pot. It doesn’t have to be every potato chunk, and it doesn’t have to be perfect. Stir up your soup, and ta-da! Finished. Serves approximately 4, while using the remaining cheese and a little parsley to garnish your dish!
PS: Now, I’m #teamANTIbacon, but if you added a little turkey bacon to this recipe… I wouldn’t be mad at you!