2.18.2016

Homestyle Potato Soup {dairy + gluten free}

While we were just recently blessed with a few 60-70 degree days (in January!) I knew it wouldn't last long. February always seems to be the most brutal month here in the Midwest. You'd think after 30+ years now I would be used to it and know it isn't worth complaining about. Nope. Still complaining.

About this time of year is when I break out all of my tried and true soup recipes. There is nothing like a warm, hearty bowl of soup to make you feel cozy in an otherwise bleak and blustery season. Potato soup has always been a favorite of mine, but as you can imagine it typically is chock full of dairy and gluten. My version is so creamy and full of flavor, you won't be missing a thing.

Homestyle Potato Soup {dairy + gluten free} by Making it Milk-free

Homestyle Potato Soup {dairy + gluten free}

  • 6-8 slices bacon, diced
  • 1 cup white onion, diced
  • 2 whole carrots, sliced lengthwise and diced
  • 2 celery stalks, thinly sliced
  • 1 clove garlic, minced
  • 1/4 cup gluten-free all purpose flour (or cornstarch)
  • 2 cups chicken stock 
  • 2 cups dairy-free milk of choice
  • 4-5 large Yukon Gold potatoes, peeled and diced
  • 1/2 cup So Delicious Dairy Free Unsweetened Cultured Coconut Milk Yogurt
  • salt and pepper to taste
  • chopped parsley, optional
In a large pot over medium heat, brown the diced bacon until crispy. Remove from pot with a slotted spoon and place on paper towels to drain the grease. Reserve the bacon grease in the pot. Add onion, carrots and celery and allow to cook a minute or two until translucent, then add garlic. 

Whisk in the gluten-free flour and allow it to cook for one minute. Add the chicken stock and continue whisking until lumps are gone. Stir in the dairy-free milk, then add the potatoes and the cooked bacon. Turn temperature to medium low and allow soup to simmer for about 20 minutes or until the potatoes are soft, stirring occasionally. 

For added creamy texture, mash some of the potatoes in the soup. I like to leave about half the potatoes in bite-sized pieces. Stir in the cultured coconut milk yogurt and season to taste with salt and pepper. Just before serving, sprinkle with chopped parsley. Serve alongside your favorite gluten-free dinner rolls.  






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