Over the years we've experimented with potato soup recipes, including those with a 50/50 split between cauliflower and potatoes. It's hard to beat the real thing though, 10-pounds in the pantry notwithstanding.
Potato Soup
A Northwest Homestead original
Ingredients
4 large or 6-8 medium-sized potatoes
1/2 pound bacon, diced
1/2 onion, diced
2 cloves garlic, minced
1 t salt
1 t pepper
1 stick butter
1/2 c rice flour (or regular flour)
6 C milk
1 C sour cream
1.5 C shredded cheddar
Green onions (optional)
Directions
Cut potatoes into bite-sized cubes and boil until done in a large soup pot. Set aside.
Cook bacon and set aside.
In soup pot, melt butter and saute garlic and onion until cooked.
Add flour/potato starch and cook for a minute or two. And milk, salt and pepper and bring to a boil over medium heat.
Add the potatoes into the soup and smash half. Cook a minute or two longer, then stir in sour cream.
Add cheese and stir until melted.
Serve with bacon, green onions and a pinch of extra cheese if desired.
