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Gluten-Free, Dairy-Free Country Potato Soup
SERVES 4
Satisfying, chunky and creamy-rich, this allergy-friendly soup warms you up as the weather grows colder. For hearty chowder, add your favorite ingredients—corn, sautéed mushrooms, onions, cubed gluten-free ham, dairy-free cheese, cubed tofu (if tolerated), peppers, etc. For added flavor and nutrients, boil the potatoes in homemade stock instead of water; use this liquid to thin the soup to desired consistency.
2 pounds potatoes, peeled and cubed (4-5 potatoes)
1-2 tablespoons gluten-free chicken or vegan
soup base*
½-1 cup light whipping cream or milk or dairy-free
milk of choice (coconut, soy, rice)
Chopped parsley, cilantro, dill fronds or chives, for garnish, optional
1. Place potatoes in a large pot and add just enough water to cover. Boil potatoes just until soft.
2. Drain ½ to ¾ of the potato water and reserve. Use this liquid later to thin soup if it’s too thick.
3. Remove a little more than half the potatoes and place in a separate bowl. Put a small amount of these potatoes in a blender, along with enough whipping cream or dairy-free milk to blend just until potatoes are creamed. They will be thick.
4. Add creamed potatoes back into remaining potatoes and water in pot and stir.
5. Repeat until all potatoes in the separate bowl have been creamed and folded back into pot. You should have some potato chunks in your creamed potatoes.
6. Add soup base, a heaping tablespoon at a time, and stir until dissolved. Taste after each addition. Repeat as necessary until you achieve the taste you desire.
7. Simmer soup for a little while on low heat, being careful not to burn. Soup will thicken as it simmers. If soup is too thick, add reserved potato water or additional cream or dairy-free milk of choice. Serve hot, topped with garnish of choice.
Each serving contains 287 calories, 9g total fat, 6g saturated fat, 0g trans fat, 33 mg cholesterol, 143mg sodium, 47g total carbohydrates, 4g fiber, 4g protein.
*TIP Gluten-free soup base, a concentrated flavoring compound, is available from Redi-Base (“Reserve Collection” bases), redibase.com.
Recipe adapted from a family recipe by Living Without’s test kitchen.
Comments (3)
Second comment;
And here's another suggestion to make a richer soup.. if you can tolerate cheese, cook down any excess water after cooking potatoes in a seprate pan. (Or lift out potatoes into a bowl, whatever is handier). When there's enough to cover with about 1 -2 inches of water over top of poatoes, start adding our choice of cheese. It may need to be thcikened with a rue of gf flour after it melts.
This soup base is also good as a top of the range cassarole. Cook down the excess water separatly until there's only about 1/2 inch of water covering for potatoes. Then add browned gf ham or Spam cubes and cheeses, melt. Thicken if needed. Can be served thinner as soup or on a bowl anyway.....
Just be sure to start with celery and onion precooked in fat of some kind.
Posted by: grandma peg | November 4, 2011 12:16 PM Report this comment
sorry if this posts twice, my board did a flip and seemed to erase my first comments. This is what I tried to post;
Why bother to cube potatoes if you're going to mash them anyway? Why not make short work by just cutting into quarters or leaving whole, if medium sized, then mashing with a wire potato masher, and cream some of them more in blender if desired? I would think that sing a blender wont leave any chunks, as suggested.
And what happened to the rivels- the instant noodle - that were in the recipe i sent in? They're good to thicken a soup too, especially a country potato soup. That can be with or without adding milk or milk subs. My Dad's family recipe never used milks in his potato rivels soup and it was thick and good. They also used a bit of the flour sprinkled it to thicken the soup. They usually had bacon bits as they also used celery and onions par-cooked in bacon fat..(or butter).
My sister used a gf flour rue to thicken our potato rivels soup chowdered with chopped long green chiles... and milk.. and it was So good. Yummy. Would like to have seen these additives in the soup recipe presented as this is what seems to make it a real country soup. However it's made, it's our real old time family comfort food.
Posted by: grandma peg | November 4, 2011 12:06 PM Report this comment
This sounds wonderful. And potatoes were on sale, BOGO! I may add mushrooms and chicken sausage for a chowder sometimes, too.
Posted by: lindajeaninsc | November 3, 2011 11:24 AM Report this comment