Loaded Potato Soup

• 1 cup olive oil
• 1 12 cups flour
• 3 onions, diced
• 1 bunch celery, sliced
• 4 tablespoons olive oil, for garlic
• 4 -6 garlic cloves, pressed
• 16 medium potatoes, diced
• 8 cups water
• 8 cups 2% low-fat milk
• 16 ounces fat free sour cream
• 2 lbs reduced-fat cheddar cheese, grated
• 2 tablespoons salt (to taste)
• 1 teaspoon Tony Chachere's Seasoning (to taste)
• 12 teaspoon cayenne pepper (to taste)
• 1 teaspoon black pepper (to taste)

1. Bring potatoes, salt and water to boil and simmer for 10 to 15 minutes until potatoes are tender.
2. Saute onions and celery in olive oil until tender(about 10 minutes).
3. Add flour to onion and celery mixture and cook for 3 to 5 minutes.
4. Do not brown.
5. You are making a blonde roux.
6. Add the milk one cup at a time and incorporate fully before you add another cup.
7. Bring to a low boil and reduce to simmer, stir frequently.
8. Add potatoes in water.
9. Saute garlic in olive oil for a couple of minutes and add to soup.
10. Add pepper and Tony's.
11. Remove from heat.
12. Stir in cheese.
13. Stir in sour cream.
14. Adjust seasonings to taste.
15. I did add a little extra salt, pepper, and Tony's at the end, but I sprinkled and didn't measure those.
16. I also sprinkled with a little paprika, but that may be the flavor my son commented on that was different.
17. I wasn't going for different.
18. The measurements for salt, pepper and Tony's given were what I started with.
19. Be sure and garnish with bacon, green onion, and a little extra cheese.
20. It does make it decadent.

olive oil, flour, onions, celery, olive oil, garlic, potatoes, water, milk, sour cream, cheddar cheese, salt, chachere, cayenne pepper, black pepper

Taken from www.food.com/recipe/loaded-potato-soup-388308 (may not work)