Loaded Baked Potato Soup

Recently I decided to do a cleansing diet for a while and have found it most restrictive. Not restrictive in the sense that I can't eat whatever I want at any given time, but that I cannot create new recipes! I am three weeks into this and have found that since I can't create in the kitchen, all of the sudden, I can't stop think about redecorating my house. I told my husband last night that this diet can't last to long or it is going to end up costing us a lot of money.


So, if I could eat anything I wanted today, I would probably reach for this tried and true potato soup recipe. This soup is rich, buttery and creamy and is perfect for a winter day.



Loaded Baked Potato Soup
Serves 6

2 cups celery chopped
2 cups carrots, chopped
2 cups onion, chopped
½ cup butter, divided in half
8 cups chicken stock, preferably homemade
4 cups Yukon potatoes, cut into 1 ½”-pieces
1 cup raw cream
1 t. sea salt
½ cup whole wheat flour
¼ cup sour cream or creme fraiche
½ cup raw cheddar cheese, grated
3 green onions, chopped



Melt 4 tablespoons butter in Dutch over. Add celery, carrots, onions, and cover and turn to lowest heat setting to sweat the vegetables for about 30 minutes. When vegetables are tender add potatoes and chicken stock and simmer 30 minutes until tender. Add cream and sea salt and heat through.



In a small saucepan melt 4 Tbs. butter and add 1/2 cup of flour (whisking while incorporating to avoid clumping). Let the butter and flour mixture cook for a couple of minutes while constantly stirring then add the mixture to the vegetables and broth. If you have a hand immersion blender, use it to blend all of the soup until smooth and creamy. If you don't have this appliance you can blend the soup in a blender in small batches until it's all is smooth. Adjust spices to taste. Garnish with cheese and sour cream and green onions.