Potato Soup

Filling and hearty, this soup is great for a cold day. Top each bowl of this soup with some additional Cheddar cheese and sliced green onions for an attractive presentation.

Ingredients

Serves 4

6 medium russet potatoes, peeled and cut into cubes

1⁄4 cup butter

1⁄2 cup gluten-free all-purpose flour

6 cups lactose-free milk

1⁄8 teaspoon salt

1⁄4 teaspoon cracked black pepper

1⁄4 pound grated Cheddar cheese

1⁄4 pound grated Parmesan cheese

1 green onion, green part only, diced

1. Boil potatoes in a large pot until tender, about 15 minutes. Drain and add potatoes to a food processor; blend until smooth.
2. In a large saucepan, melt butter over medium heat. Add flour and cook about 1 minute, stirring continuously.
3. Add 3 cups milk to pan with salt and pepper; stir until there are no lumps. Add remaining milk and increase heat to medium-high; bring to a rolling boil, stirring constantly.
4. After boiling, turn heat off and add cheese and green onion. Stir until cheese is melted. Serve immediately in soup bowls.

Per Serving

Calories: 504

Fat: 21g

Protein: 24g

Sodium: 733mg

Fiber: 5g

Carbohydrates: 54g

Sugar: 16g