Potato soup

0 likes 0 comments Recipe by Kendra

Ingredients for 8 People

Potatoes, already boiled - 36 oz (approx. 5 med.)

Olive oil - 2 tablespoon

Yellow Onion, minced - 1/2 medium

Carrots, minced - 3 large

Sodium free chicken broth - 2 1/2 cups

All-purpose flour* - 4 tablespoons

Milk - 3 cups

Peas - 1 cup

Garlic Powder - 6 tablespoons

Dried Parsley - 1 tablespoon

Paprika - 2 teaspoons

Salt and Pepper - to taste

Greek Yogurt (I use plain Oikos) - 1/2 cup

Bacon, cooked and crumbled - 6 slices

Cheddar Cheese - 1/3 cup

*Chickpea flour can be subbed for flour

Directions

1. In a big pot, head olive oil over high heat. Once hot, add the onion and carrots. Cook until tender and onions are translucent.

2. Add broth. In a bowl, combine flour with 1/2 cup milk and whisk until combined with no lumps. Add milk-flour mixture along with the rest of the milk to the pot.

3. Once everything is hot, add peas, garlic powder, parsley, paprika, salt and pepper. Wait for the mixture to boil, then reduce heat to simmer for 20 min. Stir often.

4. Stir in greek yogurt, bacon, and cheddar. Add additional salt and pepper to taste. Add potatoes and stir until hot (if they aren't already).

July 20, 2014 20:32