Hearty Potato Soup

  This is a creamy soup. A great and a family favorite. Cooked in a
  slow cooker there is no danger of scorching. (can be cooked on low on stove top also)

Hearty Potato Soup

  3           tablespoons  olive oil -- melted
  1/2        cup  rice flour
  1 1/4     cups  sour cream, no fat
  4           cups  skim milk
  3           medium  onions -- chopped
  2           cloves  garlic -- minced
  8           medium  potatoes -- mashed
  1           teaspoon  salt
  1 1/2     teaspoons  pepper
 
  2           teaspoons  Herbs de Provence with Chili Flakes
 OR
1/8 teaspoon dried marjoram 
1/8 teaspoon dried thyme   
1/8 teaspoon dried savory   
pinch dried basil   
pinch dried rosemary   
pinch dried sage   
pinch fennel seeds
pinch chili flakes
pulse in spice grinder or mortar and pestle

scrub potatoes. With a fork poke holes in the potatoes to prevent
explosions.Place 4 whole potatoes into a microwave-safe dish with lid.

Cover and microwave on HIGH for 8 minutes or until the potatoes are done.
Using oven mitts, carefully remove dish from microwave. NOTE: Due to steam
building up, use oven mitts to remove lid from the dish. wrap loosely in
foil and let rest in the foil until needed. Repeat for the next 4 potatoes

In a small skillet, saute onions in olive oil until translucent and add
garlic let cook for about 2 min. stir in the flour, continue to stir over
low heat for 1 minute remove from heat and set aside.

When the second batch of potatoes come out of the microwave unwrap the
first four and wrap second 4 and let rest until needed

Run the 4 potatoes under cold water and slip the skins off and reserve for
later. Cut into chucks in a large bowl. Use a potato masher or potato
ricer to mash potatoes until there are no lumps. (Do not use your electric
mixer).

Use knife to cut up skins into small (1/4-inch) pieces.

Remove second batch of potatoes from the foil, leave skins on and Cut into
1/2 inch cubes

Scald milk in microwave for 21/2 min.

In crock pot or stock pot on stove, add milk, sour cream and the onion garlic paste. Mix
thoroughly. Add Herbs de Provence with Chili Flakes, salt and pepper; mix. Add all potatoes
including cut up skin; mix.

Cook on in Crock Pot, high for 1 1/2 to 2 hrs or until it reaches desired consistency.
OR
In stock pot bring to a simmer over medium heat then reduce to low for 45 min. Stir frequently so it does not stick to the bottom

Season with salt to taste if needed. Garnish each bowl with a little Herbs
de Provence

*Note left over baked potatoes can be used instead of microwaved potatoes

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Per Serving: 266 Calories; 6g Fat (19.3%
calories from fat); 9g Protein; 44g Carbohydrate; 3g Dietary Fiber; 6mg
Cholesterol; 390mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1/2
Non-Fat Milk; 1 Fat.