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
This recipe was "created" for our daughter, who has dietary needs that we do not have. I wanted her to enjoy one of my favorite cold-day recipes and didn't want to compromise flavor by altering the recipe.
The traditional recipe adds equal amounts of carrots and celery, but celery wasn't an option for us.
If you add celery, you may need to increase the broth or milk as well.
Always taste before you serve!
Enjoy!