Gluten Free Creamy Potato Soup Food

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GLUTEN FREE DAIRY FREE CREAMY POTATO SOUP



Gluten Free Dairy Free Creamy Potato Soup image

I was cleaning out my chest freezer when I realized I had saved two ham bones. They were all wrapped up just waiting to be used. I usually cook a ham and then save the bone for another meal. Well, it just happened to be really chilly outside so I decided I was going to make myself some creamy potato soup. Now this was a first for me but I make pea soup all of the time so I figured it couldn't be that hard. It turned out perfect. Chunks of ham and potato, who could ask for more. I called this soup creamy potato but there isn't any dairy in my recipe. The potatoes boiled down and made this wonderfully thick soup.

Provided by neverlivingwithout

Categories     Lactose Free

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 gluten-free ham bone
6 cups gluten-free chicken stock
4 potatoes, peeled and diced
1 large onion, diced
1 carrot, diced
1 teaspoon salt
pepper (about 6 twists on the pepper grinder)

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.

Nutrition Facts : Calories 123.5, Fat 0.2, SaturatedFat 0.1, Sodium 404.1, Carbohydrate 28.1, Fiber 3.8, Sugar 2.6, Protein 3.2

GLUTEN-FREE CREAMY POTATO SOUP



Gluten-Free Creamy Potato Soup image

Looking for a hot creamy soup to warm up those cool autumn nights? Soups are a great gluten-free alternative for lunches and even dinners. For more delicous gluten-free recipes check out http://www.jensglutenfreeblog.com.

Provided by jensglutenfree

Categories     Vegetable

Time 55m

Yield 1 pot, 6-8 serving(s)

Number Of Ingredients 7

4 large potatoes, cut into cubes
1 large onion
4 cups water
1/3 cup oil
1/4 cup chopped parsley
2 teaspoons salt
pepper

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.

CREAMY POTATO SOUP - GLUTEN FREE/CASEIN FREE



Creamy Potato Soup - Gluten Free/Casein Free image

Fleischmann's unsalted margarine was used in this recipe. Rice milk or Dari-Free potato milk work equally well. Potato starch may be substituted for corn starch. For a traditional, loaded baked potato-style soup, garnish with finely chopped green onion, Oscar Mayer fully cooked ready-to-serve bacon and/or Galaxy Foods' Rice Vegan cheddar style "cheese."

Provided by IrishEyes.NYC

Categories     Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 quarts water, salted
8 potatoes, washed and diced (don't peel)
2 quarts vegetable broth
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 cup margarine (see notes)
1 1/2 cups rice milk, divided
1/3 cup cornstarch

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.

Nutrition Facts : Calories 412.8, Fat 15.9, SaturatedFat 2.8, Sodium 610.6, Carbohydrate 62.9, Fiber 6.4, Sugar 2.4, Protein 6.1

LOADED BAKED POTATO SOUP (GLUTEN FREE)



Loaded Baked Potato Soup (Gluten Free) image

This soup is so easy to make and yet so delicious. You can very easily whip up a bowl for lunch or dinner when you are in a big hurry. Leftovers of this soup reheat beautifully for lunch or dinner the next day. Just save some of the toppings for sprinkling or spooning on the next day. I really love this soup. As a celiac I often eat soup for lunch. This is one of my favourite soups. I hope that you enjoy it as much as I do!

Provided by GlutenFreeGirl

Categories     Free Of...

Time 21m

Yield 1 cup each, 4 serving(s)

Number Of Ingredients 7

4 medium baking potatoes, unpeeled
1 (284 ml) can chicken broth
1 cup milk
3 slices already cooked bacon, crumbled, divided
3/4 cup shredded cheddar cheese
2 tablespoons sliced green onions, divided
1/4 cup sour cream

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.

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