Restaurant Grade Cream of Potato Soup

I was told by someone I fed this to that this was “restaurant grade” so I’m going to take the compliment and name it that.

This is a giant batch of soup but it is oh so good.

Ingredients

• 5 pounds Yukon gold potatoes diced (cut in half then in half the next direction and then a few more times). Don’t bother to peel.
• 2 onions diced
• 2 carrots diced
• 6 tbsp gf flour
• 2 cups milk
• 2 cups cream
• 2 tsp sherry vinegar
• 2 tsp Oregano
• Salt and pepper to taste
• 1/2 tsp Red pepper flakes
• 8 cups chicken broth
• 3 cloves garlic

Steps

1. Bring chicken broth to a boil and add potatoes. Cook for 15 min or until tender
2. Cook the onion and carrot over medium heat for 10 minutes. At end cover the vegetables with the flour, oregano, garlic and red pepper flakes and cook 1 minute.
3. Add milk and cream to the vegetables and bring to a low boil
4. Add creamed vegetables to potatoes and taste
5. Use immersion blender to make into a thick cream soup