Creamy Potato Soup Gluten Freecasein Free Food

CREAMY POTATO SOUP - GLUTEN FREE/CASEIN FREE

Steps:

• Boil diced potatoes in 2 quarts of salted water until tender but not mushy; drain potatoes, mash slightly, and set aside.
• In soup pot, combine vegetable broth, onion powder, salt, pepper, margarine, and 1 cup milk substitute; simmer for 20 minutes.
• In a small bowl, whisk together reserved 1/2 cup milk substitute and corn starch until smooth.
• Slowly add corn starch mixture to broth mixture; simmer for another 20-30 minutes, whisking occasionally until thickened and smooth.
• Add potatoes to broth; ladle into soup bowls; garnish and serve.

GLUTEN-FREE CREAMY POTATO SOUP

Steps:

• Place the ingredients in a 4 quart soup pot and cook uncovered over low heat for 30-40 minutes.
• For a thicker broth press some of the potatoes against the side of the pot with a spoon.

LOADED BAKED POTATO SOUP (GLUTEN FREE)

Steps:

• Pierce potatoes; microwave on HIGH for 5 minutes, turning over after 2 1/2 minutes.
• Cut potatoes in chunks. Combine potatoes, broth and milk in large microwaveable bowl. Microwave on HIGH for 6 minutes, stirring after 3 minutes.
• Slightly crush potatoes with a potato masher.
• Reserve 2 tablespoons each of bacon and cheese and 1 tablespoon of the onions for topping; set aside. Add remaining bacon, cheese and onion to soup.
• Serve topped with reserved bacon, cheese, onions, and sour cream.