So apparently I’ve been in a soup making mood lately. All this cold weather has me craving warm and hearty dinners. 🙂 Chicken & Rice soup, Beef Stew, and last night… Potato Soup! This is actually my mom’s potato soup recipe that I grew up eating. I tweaked it just slightly by switching out the milk with unsweetened almond milk so it would be more friendly for my tummy. And you know what… you really couldn’t tell. None of my girls or Christopher even noticed! Granted, they had theirs loaded with tons of cheese and bacon so that might have masked the almond milk, haha! It’s not technically “dairy free” since it does have some butter in it, but actual butter doesn’t bother my tummy as much as other dairy. You could probably use earth balance “butter” if you wanted this to be totally dairy free. 🙂 Anyway, enough talking… more recipe!
6 large potatoes, peeled and cut into chunks
2 cups chicken broth
4 cups water
1/2 tsp salt
2 tbsp butter
2 tbsp flour
1 cup unsweetened almond milk (or of course you could use regular milk as well)
Optional: salt, pepper, crushed red pepper flakes, cheese, bacon, and sour cream
1. Cook potatoes in water and broth with ½ tsp salt (about 10 minutes). Remove from heat and mash a few of the potatoes until preferred consistency, but leave most of potatoes in chunks.
2. In small saucepan melt butter. Whisk in flour to form roux. Add milk and cook until slightly thickened, whisking often. Add milk mixture to potatoes.
3. Serve with salt, pepper, crushed red pepper flakes, cheese, bacon, and sour cream.
On a completely unrelated note… last night we were getting ready for bed when we heard a key play on our piano. Confused, I walked into the room we keep the piano in and this is what I saw: