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Potato Soup Variations Recipe

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This recipe for Potato Soup Variations is from Christy's Gluten Free Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 Potatoes washed & halved
1 tsp Salt
1 large Onion chopped
1/2 C Butter or dairy free Margarine
4 C Imagine Chicken or Vegetable Broth
1/2 tsp pepper
Opt: Soy Milk, Evaporated Milk or Half n Half
Directions:
Directions:
Wash and boil halved potatoes in just enough water to cover and 1 tsp salt. Saute onion in butter or margarine on low till translucent while potatoes are cooking. When potatoes are tender, drain saving liquid. Puree cooked potatoes in blender with chicken broth. Use just enough reserved potato cooking water to keep the blender going. Potatoes will puree with the right amount of broth. Pour into large soup pan. Puree cooked onion adding milk. Pour into the large pan. Add 1/2 tsp pepper and season with additional salt if necessary. Heat through adding broth or reserved cooking water to reach desired consistency. For a creamer soup add 1-2 cups soy milk, soy creamer, evaporated milk or half n half just before serving.

Variations:

Broccoli Soup: to pureed soup add chopped Broccoli, 1 celery rib chopped & 1/4 tsp Thyme (opt. shredded Swiss Cheese)

Clam Chowder: Substitute 1-2 cans Evaporated Milk for Chicken Broth and add 1-2 small cans of Minced or Chopped Clams with liquid to pureed soup

Add chopped Leeks, Spinach, Nettles, Kale
Number Of Servings:
Number Of Servings:
6

 

 

 

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