Did I tell you that my grandmother was Irish?
I’m not certain she was 100% Irish, but it’s close, based on her personality, I doubt that she was anything less!
She would tell me, when I was a child, that her father, Earl Ellis (my 100% red-haired great-grandfather) said, or requested that “every meal should have a potato in it!”
I found that to be wise, I also am quite fond of potatoes, in all shapes and forms, and I enjoy eating them no matter how they’re prepared.
You cannot ruin a potato.
Period.
Jesse and Dorothy Ruby Ellis Ford, she is the auburn-haired daughter of Earl Ellis
As I write this recipe out for you, I’m sure my grandmother would be appalled by altering such a good, basic soup. I have to admit, that I was concerned about substituting the type of milk, butter, and broth that I used. I’ve baked and cooked with gluten-free flour before, and it went well. The ingredients shown below are exceptional in taste and performance. I highly recommend adding them to your grocery shopping list the next time you go to the store.
Potato Soup, Gluten and Dairy free
Equipment
- 1 Stock pot
- 1 stove top
- 1 cutting board
- 1 chef's knife
- 1 immersion blender
Ingredients
In stock pot, on medium-high heat, add
- 2 tbs. extra virgin olive oil
- 1 large white onion sliced, and diced into bite-size pieces.
- 8 cloves fresh garlic finely diced.
- 1/4 C. butter, plant-based Country Crock softened
- 1 tsp. sea salt, grinded/ground
- 1 tsp. black peppercorns grinded/ground
After onions turn translucent, add
- 8 C. russet potatoes, or Bite-Size Creamers diced into bite-size pieces
- 1 1/3 32 oz boxes of Low Sodium Vegetable Broth Gluten-free no sugar/Vegan
- 3 C. baby carrots diced into bite-size pieces
- 1.5 C. Unsweeted Ripple plant-based milk
- 1/2 C. Krusteaz Gluten-free All Purpose Flour see notes below
- 1/2 C. dried Parsley
- 2 Bay leaf's Optional
Instructions
- I put my stock pot on medium high heat, let is warm a bit, then added the olive oil,
- After the oil was hot, I added the onions, garlic, butter, salt and pepper and cooked until the onions were translucent
- Next, I added the potatoes, broth, milk, carrots
- Before adding the flour, I added an equal amount of broth, still cool, to the flour, whisked them together, then added it back to the stock pot.
- Add your bay leaf now, if you choose, then bring to a boil, reduce heat to a simmer, and simmer for 20 minutes, until potatoes are tender.
- When potatoes are tender, remove half of the liquid, let it cool, and use an immersion blender to break up some of the larger pieces. Add back to the pot, warm before serving.
- Before serving, I always taste-check, adding more salt and pepper, and parsley
- Serve warm, and top with crumbled tortilla chips, or shredded cheddar cheese and bacon bits for garnish, a little green parsley is pretty too!
Notes
As the days grow shorter, darker, cold and damp, there is nothing better than a hot bowl of homemade potato soup, it warms you to your very soul. It’s simply soothing.
As stated, this recipe is gluten free, but could easily be made with milk, butter, all-purpose flour, carrots and celery, if you are free of dietary restrictions or requirements.
As always, let me know if you try this and how YOU liked it!
Your comments are always appreciated,
Happy Soup Day,
enjoy!
Thank you, Elizabeth, for so much. For your encouragement, and for your example of “excellence”. I appreciate you. Also, thank you for sharing my post and recipe on your blog.