This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"You can never have enough garlic. With enough garlic, you can eat The New York Times."
-Morley Safer, Journalist
On a cold fall or winter night there's nothing more comforting than a bowl of potato soup. This recipe is so savory with the garlic and smoked gouda and makes the perfect meal with a simple side salad.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe also requires making Roasted Garlic
This recipe makes great leftovers.
|1 tsp||olive oil|
|1 small||white onion (diced)|
|12 ounces||Idaho potato (peeled and cubed)|
|1 cup||2% milk|
|1||bulb roasted garlic|
|fresh ground black pepper (to taste)|
|12 ounces||Yukon Gold potato (peeled and cubed)|
|4 ounces||smoked gouda (shredded)|
Place the olive oil in a medium sauce pan over medium heat.
Add the onion and cook for about 4 minutes, stirring frequently. Do not allow the onion to brown.
Add the Idaho potato and water. Reduce the heat to medium and simmer for about 30 minutes until the potatoes are soft.
Add the milk, roasted garlic, salt and pepper. Using a blender or stick blender puree until smooth.
Return the soup to medium heat and add the Yukon gold potatoes. Cook for about 20 minutes until the potatoes are soft.
Serve each bowl of soup topped with one ounce of smoked gouda.
Serving size: about 2 cups
|Calories 322||Calories from Fat 100|
|% Daily Value|
|Total Fat 11g||18%|
|Saturated Fat 6g||30%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 43g||14%|
|Dietary Fiber 4g||14%|
|Vitamin A 3%||Vitamin C 30%|
|Calcium 32%||Iron 5%|
|Vitamin K 6 mcg||Potassium 768 mg|
|Magnesium 56 mg|