We went on a walk in the slightly chilly, misty, late fall weather. I like adjectives.
When we got home, we got in our PJ's so we could be snug eating our soup and watching a movie.
I didn't have a recipe, so bear with me.
Cook the onions till they're translucent with 6 Tbl butter or margerine, or 3/4 of a stick. This picture only shows 1/2 stick. I needed more after it started cooking.
Once they're softened, add 1/4 cup flour. Stir quickly and only cook for a minute or so. You're just cooking off that floury taste.
Have your chicken stock ready. I used a can of 98% fat free chicken stock, but you could use vegetable stock. Make sure to add it before the flour has a chance to burn.
Now, while this was cooking, I had stuck 5 small to medium potatoes in the microwave. I had pierced them so they didn't explode.
If you do pre-cook them, like I did, remember to leave them slightly undercooked. They can finish cooking in the soup and break down in the soup to add thickness and flavor.
If you like you're soup chunkier, cook less, if you like less chunks, cook more and the potatoes will break down and thicken the soup.
You could even run this through a blender if you like it totally pureed.
I use low fat foods in cooking, so I tend to add richer ingredients. Not all ingredients are high in fat.
You can still have more flavor and less fat.
The girl, she wanted it plain, but added oyster crackers.
You could have additional toppings on the table, such as steamed broccoli florets and sour cream. Kids love anything they can add toppings too. Well, mine do anyway.
I was very full.
The girl, she refilled her bowl and ate another helping of soup, but didn't have the insane need to eat all of her sourdough bread.
Loaded Potato Soup
5 medium diced and mostly cooked potatoes
2 small diced onions
1/4 cup flour
4 cups milk
1 can (14oz) chicken stock
3/4 stick butter or margerine
1/2 cup sour cream (as desired)
1/2 cheddar cheese (as desired)
1/4 cup real bacon bits (as desired)
Cook onions and butter until translucent and soft, stir in flour until bubbly, add chicken stock. Cook till thickened, add milk, stir to combine.
Simmer on low 15 - 20 min, add sour cream, cheddar cheese, and bacon bits. Stir until combined and let simmer 5 more minutes.
Serve in bread bowls!