As temperatures begin to plunge, nothing comforts like a hot bowl of soup. And who can resist a steaming bowl of potato soup with all the classic baked potato toppings? ~ Marlys
* As featured in Issue 10 of Adventures with Tea eMagazine!
Baked Potato Soup
- 3 Tbsp Butter
- 3 Tbsp Flour
- 1 cup A Walk in the Woods brewed tea
- 3 cups Milk
- 1 cup Cauliflower florets
- 4 Potatoes medium-sized, peeled & diced
- 1 tsp Sea salt
Brew A Walk in the Woods tea as directed, then set aside.
Melt butter in a 3-quart saucepan. Stir in flour and cook until bubbly.
Add brewed tea, milk, cauliflower, one diced potato, and sea salt. Cook on medium heat until potato is soft (5-7 minutes). Remove from heat and puree with an immersion blender.
Add the remaining diced potatoes, cover and cook on low heat for approximately 20 minutes, or until potatoes are soft.
To serve, top with sour cream, diced green onions, shredded cheddar cheese, and crumbled cooked bacon.
What we used to make & serve this recipe:
An immersion blender makes amazing soups, smoothies and more because it creates ultra-creamy purees. You can blend either hot or cold foods (use caution with hot) right in the bowl or saucepan without having to pour things back and forth. It’s also very portable and makes for easy clean-up. To blend, simply wiggle it a little bit up and down in the food. Just remember to keep the blade below the surface of the food while blending to avoid splatters. Be sure the blade is fully submersed before turning the blender on and turn off before pulling it out!
While the blue bowl pictured in the recipe is no longer available, there are a number of other colors to choose from, including this one in Paprika. We own several colors of these bowls & plates, which you’ll see featured often in our food photos!