It’s cold out there, and we have ice all over the neighborhood from last night’s storm, so what else can we do but make warm and satisfying soup? Really.
Potato Soup (with options)
Pan # 1: 5 russet potatoes, peeled, cubed and boiled
Drain the potatoes, and save the water from cooking the potatoes.
1 onion- chopped
2 T oil
Saute the onion in the oil until it starts to turn brown, add in
1/2 C gluten free flour ( I used potato starch, brown rice flour and millet flour- mixed)
and stir that around for a minute.
Begin adding chicken broth, coconut milk and the saved cooking water a cup at a time, until you get the consistancy you want. I was looking for a really thin gravy.
Add salt, white pepper and poultry seasoning to taste. I probably added at least 1 tsp of salt, 1/4 tsp of pepper and 1/4 tsp of poultry seasoning to mine.
I also warmed a 1/4 C of broth with a vegan broth cube and threw that in for some depth of flavor.
The secret: at this point, I added 1/2 of the cooked and drained potato cubes to the gravy and I used the hand blender to make it smoooooooooth. All the onion pieces disappeared, and the soup was perfect.
The perfect soup: Add the rest of the cooked potato chunks into the smooth “gravy” soup and add more chicken broth as needed to really make it the soupy consistancy that you want. I like thick soup with a few chunks of potato in it.Your mileage may vary.
Once I took out my portions of “potato soup”, I added
- 1 cup of cooked and chopped broccoli
- 1 cup of cooked and chopped chicken meat
to the potato soup to make it more hearty for those that want that kind of soup.