Gluten Free Creamy Potato Soup Food

GLUTEN FREE CROCK POT POTATO SOUP

Steps:

• Add potatoes, celery, garlic, onions, broth, nutmeg, salt and pepper to crock pot. Cook on low for 6-8 hours.
• Decide if you want a completely smooth soup or a thicker, chunkier consistency. I like to have bites of potatoes, so I removed 4 cups of drained cooked potatoes. Set aside.
• Using an immersion blender, puree' the rest of the potatoes in the pot. If you do not have an immersion blender, use a potato masher or a traditional blender. For ease, I would go with the potato masher, but you will not get the silky smooth consistency.
• Add the cream cheese, 1.5 cups shredded cheese, milk and reserved potatoes. Stir together to incorporate milk.
• Put lid on crock pot and let cheeses melt for 15 minutes. Remove lid and stir.
• Top with bacon crumbles, shredded cheese, green onions.

GLUTEN FREE DAIRY FREE CREAMY POTATO SOUP

Steps:

• Start by cooking your ham bone in the broth for at least 30 minutes.
• Remove the bone from pan and cut up the left over meat into bite size pieces. Add ham pieces back into soup.
• Add the rest of your ingredients and simmer for 20 minutes.
• If soup seems too thin add 2 tbl of tapioca starch to thicken. Serve with a fresh piece of hot Gluten Free bread.

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.

CREAMY PINTO BEAN POTATO SOUP (VEGAN, GLUTEN FREE)

Steps:

• Wash everything and cut. Place everything except the spinach into a large pot and let simmer until the carrots and potatoes are soft.
• Instant pot: Stew - high - 5 minutes.
• Use a hand blender and press into to the soup 3-5 times. This will make it creamy, but still leaves mostly chunks.
• Then add the spinach and stir until the spinach is wilted.
• Add more spices as desired.

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.

5 GLUTEN-FREE CREAM OF VEGETABLE SOUPS

Steps:

• Steam fresh vegetables until tender but not overcooked. Set aside.
• In a large stock pot, on medium heat, melt butter or heat olive oil, whisk in amaranth flour to form a paste.
• Add minced garlic and continue to whisk for about one minute until smooth and bubbly and the garlic is lightly cooked.
• Slowly add gluten free chicken broth while whisking constantly. Whisk until this mixture is smooth and creamy.
• Add vegetables, cream, and seasonings and stir until smooth.
• Cool. Place mixture in a blender and process several seconds until vegetables are liquefied. Serve warm or cool completely and freeze.