Cream of Potato Soup

Everyone has their comfort food or even "sick food" as I sometimes call it. Part nostalgia part comfort, mine include Stouffer's macaroni and cheese, Spaghettios, and Campbell's Cream of Potato soup. The cans of potato soup at one point inexplicably featured a recipe for "soup-a-rice", which called for adding a canful of rice to the cooked soup. Why adding another carb to a bowlful of carbs was a good idea I'll never know. Anyway when I'm sick you know rice goes into my potato soup!

Canned soup is also a sodium blast so I have finally figured out a good recipe for it. It is quick and makes the perfect amount. And surely it's slightly healthier than canned!

Quick Cream of Potato Soup

1/2 tbsp. butter

1 clove garlic, minced

1 cup water 

1 chicken boullion cube or equivalent 

1 medium to large red potato, peeled and diced

1 tbsp. flour

1 tbsp. milk

1 tbsp. cheddar cheese (optional)

Melt butter on medium heat and add garlic. After a minute add water, boullion, and potato. Boil until potato is tender, about 5 minutes. Use an immersion blender to purée the soup, leaving some potatoes whole. Whisk in flour, milk, and cheese if adding. Stir as soup thickens. 

Here's a picture of soup which is probably indistinguishable 

from every other picture of soup because pictures of soup are boring.