Potato Soup (Dairy and Soy Free!) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I've been working on this potato soup for years, and I'm finally happy enough with it to share. Just tonight, I served it to a friend who claimed not to like potatoes. He liked it! Specific brands for making this egg-, dairy-, and soy-free are included. A good potato soup does not need cream or milk! Ingredients:
1/4 cup margarine (earth balance soy free) |
1 1/2 cups celery, diced |
2 cups onions, diced |
8 cups potatoes, diced (skin on is fine!) |
3 large cloves garlic, crushed |
1 tablespoon chicken base, paste (better than bouillon organic) |
6 cups water |
2 teaspoons salt |
1 tablespoon parsley flakes |
1 tablespoon dried chives |
pepper |
10 slices bacon |
Directions:
1. Combine margarine, celery, onion, potatoes, and garlic in a stock pot (5 qt size works well).
2. Saute vegetables for 10 minutes.
3. Add chicken base, water, and spices.
4. Bring to a boil and reduce heat.
5. Boil 30 minutes, until potatoes are soft.
6. Cook 10 strips bacon to crisp (precooked bacon in the microwave does just fine). Add to soup.
7. Use a standing blender or stick blender to blend soup to a creamy consistency. You may need to allow the soup to cool before transferring to an upright blender, and blend in batches. Stir the final soup well.
8. We love this consistency, but if you wish to thicken the soup, potato flakes may be added. It could be thinned with a broth or milk product.
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