Cheesy Potato Soup

2 large or 3 medium (about 1½ lbs) baking potatoes

2 tbsp butter

2 medium shallots or 1 medium yellow onion, chopped

2 tbsp flour or 2 tbsp Bob’s Red Mill 1 to 1 GF flour or 2 tbsp of your favorite GF flour flour + ¼ tsp xanthan gum (omit if your flour already contains)

2 cups vegetable or chicken stock

12 oz can evaporated milk

1 cup brick or jack cheese, shredded

¼ cup gruyere or swiss cheese, shredded

1 tsp parsley, chopped

1-2 tsp worcestershire sauce (amount depends on personal taste)

Salt & pepper to taste (about ¾ tsp each)

Peel potatoes & cut into cubes. Place in medium sized saucepan & cover with water. Bring to gentle boil & cook over medium heat until soft. Drain, rinse & cool.

In large pot melt butter. Add onions & saute over low-medium heat until onions are tender.

Add stock, then flour. Stir continuously until flour is absorbed.

Stir in Worcestershire sauce.

Stir in potatoes, evaporated milk, cheese, parsley, salt & pepper.

Stir frequently & continue to cook until cheese is melted & soup is hot.

If you prefer a chunkier soup, it is ready to serve.

If you prefer a smoother soup, blend with an emersion blender until less chunky or very smooth, depending on your personal preference.

Serve with GF croutons on top or with a side of your favorite crusty bread, GF popovers (see my recipe for popovers), or your favorite GF crackers.

Notes:

This is a hearty soup for a cold or snowy day!