Tag Archives: potato

Potato Soup to warm you up.

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.

Pan #2:         

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.

Some options:

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. 

Stay warm.


Santa’s favorite potatoes

Well, I don’t really know if Santa like potatoes or not… but I think he would like these.  It’s a well loved family recipe from way back that used to be full of things I couldn’t eat. Mostly gluten containing things, and some other weird stuff.

So here’s my new version. Just as yummy, and no gluten, ( and no soy as a bonus).

Santa’s  Potatoes

1 lb of thawed hashbrown potatoes – spread out in a 9 x 13 pan.

Make gravy:

Sautee chopped onion in a little oil, add salt, white pepper and a little bit of poultry seasoning.

Optionally, add a safe boullion cube dissolved in a little chicken stock.

When the onions are done, add in enough rice flour + potato starch to make paste.

Then alternately add rice milk and chicken stock until you achieve “gravy”. 

Whisk in one container of plain Cascade Fresh yogurt (it’s gluten free), then add 1 + 1/2 cups of grated mozzerella cheese into the gravy and pour it over the hashbrowns. Bake for 30 minutes at 350. Sprinkle on some crushed rice chex (gluten free)  and more cheese and bake another 10 minutes or until browned.

This is GREAT with ham, it’s good for breakfast too.  I think Santa would approve, but he gets cookies tonight just like usual anyway. He can have some of the potatoes too I guess, if he doesn’t leave a mess in the kitchen.