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Baked Potato Soup

Can be made gluten-free and vegetarian.

Servings: 8
  • 3 lbs baking or russet potatoes peeled and diced into 1/2 pieces
  • 2 cups chopped celery
  • 2 cups chopped onion
  • 2 cloves garlic minced
  • ½ cup butter
  • ¼ cup flour use rice flour for gluten free diet
  • 1 head of cauliflower cut into florets
  • 1 quart low sodium chicken stock (use vegetable stock for vegetarians)
  • 2 teaspoons dried basil
  • Salt and black pepper
  • 1 cup of milk (2%, whole milk, half n half, heavy cream or nut milk)
  • ½ cup sour cream
  • 1/2 cup fresh parsley chopped
  • Cheddar cheese and crumbled bacon for garnish optional
  1. Cover diced potatoes with 2 inches of water and add 1 Tablespoon of salt. Bring to a boil and cook until tender when pierced with a fork. About 5-6 minutes. You want them to be tender but not falling apart. Drain potatoes and set aside.
  2. In the now empty pot add 1 - 2 inches of water. Drop in the cauliflower florets and sprinkle with 1 teaspoon salt. Cover and bring to a boil. Reduce to low boil and steam until tender, about 10 minutes. Drain florets and place in a food processor or blender with 3 cups of chicken stock. Puree until smooth (there will still be some texture). Set puree aside.
  3. In the empty pot melt butter, and sauté celery and onions, with 1 teaspoon salt and 1/2 teaspoon pepper, over medium heat, stirring frequently until tender, about 13 minutes. Check the celery! If it’s not tender at this stage then you will have crunchy soup, so cook it until it’s soft.
  4. Add garlic, cook for 1 minute. Stir in flour, cook for 1 minute, stirring frequently.
  5. Add cauliflower puree, remaining cup of chicken stock, basil and 1/2 teaspoon pepper. Simmer 5 minutes.
  6. Add potatoes and milk (or heavy cream), sour cream, 1/2 teaspoon salt, 1/4 teaspoon pepper and parsley. Taste and adjust seasoning.
  7. Once thoroughly heated, serve with cheese and crumbled bacon.