Wednesday, October 16, 2013

Potato Soup

This is certainly not a cooking blog. But I made a dairy-free potato soup that is probably worth sharing, and at the very least, worth keeping track of. I had a bunch of potatoes, and I couldn't find a recipe online that I was thrilled about, so I combined a few and made my own. I thought it was above average, definitely better than other potato soups I've tried. My kids, who cry about a lot of different foods, thought it was great. They even SAID it was great without being asked. Grayson had two servings. Anyway, here it is:

Dairy-free potato soup
8 cups peeled and diced potatoes
1 cup chopped celery
1 cup chopped onion
2 teaspoons dried parsley
3.5 cups water
2 chicken bouillon cubes
1 Caldo de pollo cube (yup, I don't know what they are, but I sure like them. They seem to be just a little different from regular bouillon cubes)
1 teaspoon salt
Pepper to taste
Seasoning salt to taste (maybe that's redundant after regular salt?)

1 Tablespoon plus 1 teaspoon flour
3 cups almond milk (not vanilla flavored! I used the kind with 60 calories per serving)

12 strips of bacon, cooked and crumbled.

Put potatoes, celery, onion, parsley, water, bouillon cubes, caldo de pollo, salt, pepper and seasoning salt in a large pot and boil until potatoes are tender

Meanwhile combine almond milk and flour. I warmed the milk up in the microwave for 90 seconds. Not sure if that's necessary.

When vegetables are tender, add milk/flour mix and stir over heat until thickened to your liking. At this point I added more seasoning salt. Also, add the bacon while waiting for soup to thicken.

I added cheese to the bowls of those in my family who can have cheese, and it was delicious. Probably it would have been good with sour cream too.

This made enough for all of us to have a little less than 2 cups of soup with leftovers for tomorrow.

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