Last night I had a few taters that needed to get used right away. And since we have officially entered Soup Season (what I prefer to call Fall), I've been making a lot of soup. I have a great cheesy-potato soup recipe, but thought I'd use the opportunity to try a new recipe and one that was slightly healthier (my sweet husband J is on a new eating plan--not a diet--and has lost 17 lbs! I'm so proud and am trying to support him however I can).
So, Herbed Potato Soup it was. Can you say dee-lish? I like soup at lot. There are few soups I don't like. But this was a-mazing!! Even my JL, who, mind you, doesn't like soup and doesn't like white potatoes, asked me if I could please put some of this in her thermos for lunch at school. What?!? Yes, that is how good this soup is, making a six-year-old who hates potatoes and soup ask for it a second time.
Never one to follow directions very well, I made a few modifications. I used broth rather than water to cook the potatoes, added a few carrots (and would have added celery if it had been in the house), and added some garlic. I used smart balance to saute the onions and used skim milk to make it a little healthier. And of course, I made it gluten-free by substituting half as much corn starch for the flour (whisked into the cold milk).
Try it! Let me know what you think!