Vegetarian Potato Soup Gluten Free Dairy Free Food

30 MINUTE DAIRY FREE POTATO SOUP

Steps:

• Add chicken stock, onion, and potatoes (peeled and diced into 1 inch cubes) to a soup pot. Bring to boiling and cook for approximately 5 - 8 minutes or until potatoes are easily pierced with a fork. Be careful to not overcook your potatoes or you'll end up decreasing the amount of chicken stock you have.
• Once cooked, remove 1 cup of the diced potatoes from chicken stock. Set aside in a separate dish.
• Blend the diced potatoes (excluding the 1 cup you set aside), onion, chicken stock, and 1 cup canned coconut milk until smooth.
• Pour the blended soup back into your pot. Add the 1 cup diced potatoes you set aside earlier, salt, pepper, garlic powder, and dried thyme (or dried chives). Stir.
• Ladle the finished soup into bowls and top with fresh chopped chives and crispy bacon.

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.

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.