Loaded Potato Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 cup olive oil
• 1 1/2 cups flour
• 3 onions, diced
• 1 bunch celery, sliced
• 4 tablespoons olive oil, for garlic
• 4 -6 garlic cloves, pressed
• 16 medium potatoes, diced
• 8 cups water
• 8 cups 2% low-fat milk
• 16 ounces fat free sour cream
• 2 lbs reduced-fat cheddar cheese, grated
• 2 tablespoons salt (to taste)
• 1 teaspoon tony chachere's seasoning (to taste)
• 1/2 teaspoon cayenne pepper (to taste)
• 1 teaspoon black pepper (to taste)

Recipe

• 1 bring potatoes, salt and water to boil and simmer for 10 to 15 minutes until potatoes are tender.
• 2 saute onions and celery in olive oil until tender(about 10 minutes).
• 3 add flour to onion and celery mixture and cook for 3 to 5 minutes. do not brown. you are making a blonde roux.
• 4 add the milk one cup at a time and incorporate fully before you add another cup. bring to a low boil and reduce to simmer, stir frequently.
• 5 add potatoes in water.
• 6 saute garlic in olive oil for a couple of minutes and add to soup.
• 7 add pepper and tony's.
• 8 remove from heat.
• 9 stir in cheese.
• 10 stir in sour cream.
• 11 adjust seasonings to taste. i did add a little extra salt, pepper, and tony's at the end, but i sprinkled and didn't measure those. i also sprinkled with a little paprika, but that may be the flavor my son commented on that was different. i wasn't going for different. the measurements for salt, pepper and tony's given were what i started with.
• 12 be sure and garnish with bacon, green onion, and a little extra cheese. it does make it decadent.