Recipe 3/36: Potato soup

This started out as a cream of potato soup recipe, but since Lisa not a cream soup person and is working to minimize her dairy intake, I decided to forgo the dairy and replaced it with a light brown rue to add mouth feel.  I had intended to put a stick blender to some of the vegetables, but by the time it was done, it really didn’t need any more.  For Lisa, I went the extra mile and didn’t use AP flour, replacing it instead with a Bob’s Red Mill GF AP flour.   This turned out to be a really good heavy soup.  I got a loaf of artisan bread from the local bakery and we had cheese sandwiches and soup for dinner last night.

 

Ingredients
2 medium russet potatoes cubed
1 large carrot, diced
1 small stalk celery with leaves, diced
1 medium onion, diced
1/2 cup crimini mushrooms
1 1/2 teaspoons salt
1/2 teaspoon of pepper
1/2 teaspoon dried chives
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
2 cups of chicken stock
1/4 cup of flour
1/4 cup of oil

Directions

Chop the carrot, celery and onions and sauté over medium heat for 2-3 minutes and then set aside.  Add the oil and flour into a pan over medium low heat and stir for 5-7 minutes until you have light brown rue.  Add the sautéed vegetables and chicken stock and set to medium heat.  Chop the potatoes and add them and all the spices to the soup, bring it up to a simmer and let simmer for 25 minutes.  Chop the mushrooms and add them when the simmer is complete, give them a few minutes to heat through and then serve.

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