Cream of potato soup

I pulled the base for this one from the recipe for Creamy Potato Soup at SugarSpunRun, but needless to say, I wasn't going to load it down with cheese or even bacon.  I value my sour cream (I have to buy organic because I can't have antibiotic residue), so I'd rather not waste it in soup.  So what's left?

Heavy cream and plant milk.  Lots of it.  This is not a vegan or dairy-free recipe, though if you feel like experimenting with cashew cream, have fun... but it is amazingly satisfying comfort food of the first order.  If you have someone who can give you bacon fat, or if you can tolerate small amounts of crumbled bacon, this is the place to use it; otherwise, reach for the smoked paprika, because smokiness is mandatory.  If you can tolerate any cheese, a sprinkling of sharp cheddar on top would be an excellent garnish.

Which potatoes you use doesn't matter a whole lot, though I prefer waxy potatoes to avoid any mealiness.  By the time the soup is done, it would be hard to tell the difference for most people.

And finally, it goes well with small amounts of vegetables thrown in.  I use a cup or so of broccoli, but peppers, carrots, or peas would also fit in pretty well.  Not too many, though - remember, this is cream of potato soup!

Cream of Potato Soup
makes about six servings (3.5 quarts)

Ingredients:

2 1/2 pounds waxy potatoes, peeled, 3/4" dice (6-7 large)
4 cups chicken broth
4 large garlic cloves, minced
2 cups milk (rice, oat, or other)
1/2 tsp smoked paprika
1 tsp dried thyme
1 Tbsp bacon fat (or butter/margarine)
1/2 cup rice flour, divided
1/2 cup heavy cream
salt
ground black pepper

Combine the potatoes and the chicken stock in a pot, salt lightly, and cook until tender: 6 minutes on high pressure in a pressure cooker, or 15 minutes at a low boil.  

Add garlic, milk, paprika, thyme, optional veggies, and bacon fat, and simmer for about 10 minutes to allow the flavors to combine.  Salt to taste, and add pepper.

Mix a couple of tablespoons of flour into the cream and stir it in, then make a water slurry with the rest of the flour and add while stirring quickly.  Simmer another 2-3 minutes until thickened.  Serve hot.