Sunday, December 27, 2009

Dairy-Free Potato Soup

Is anyone else having a tough time getting back into the swing of things? I don't know about you, but I'm feeling pretty exhausted and would love nothing better than to lie in bed with a good book all day. I'm going back to NYC and my real life on Tuesday, but I still have tomorrow left for a lazy day of mindless reading. Luckily for me, I got a bunch of books for Christmas. I'm a big fan of Nora Roberts' In Death series, so my mom got me four of those. And my sister got me the most recent Diana Gabaldon book, An Echo in the Bone. So I think I'll curl up on the couch in my pajamas and relax with a book and a bowl of steaming hot potato soup. Is there anything more comforting than that in the winter?

My potato soup recipe was born out of a desire to replicate a creamy potato soup I used to make in high school. The main ingredients were potatoes, onions, butter, and milk. Not exactly the healthiest soup out there. I won't lie to you and tell you that this recipe makes a creamy soup like you would get with lots of butter and milk (although you could probably puree it to make it creamier), but it does make a wonderfully rich soup that will satisfy your potato soup cravings. I hope you enjoy it!

Dairy-Free Potato Soup Print-Me


Ingredients:
4 cups low-sodium chicken broth
1/2 cup unsweetened almond milk
2 medium potatoes, cut into bite size squares
1/2 medium onion, diced
2 carrots, diced
1 garlic clove, diced
1 cup diced broccoli (about 1/3 head of broccoli)
1 tsp. olive oil
1 tsp. black pepper
1 Tbsp. dried parsley
1 Tbsp. wheat-free tamari
1 bay leaf
1/4 tsp. cinnamon
1 Tbsp. hot sauce

Directions:
  1. Heat olive oil over medium-low heat in soup pan. Add onions and saute until translucent, 3-4 minutes.
  2. Add carrots and garlic. Saute another 3 minutes.
  3. Add potatoes. Stir in pepper, parsley, tamari, bay leaf, and chicken broth. Turn heat up and bring to boil (It took my soup about 10 minutes to boil).
  4. Once the soup begins to boil, turn the heat down to low and simmer until the potatoes are thoroughly cooked and begin to break apart, about 40 minutes.
  5. Take out the bay leaf. Add the broccoli, almond milk, cinnamon and hot sauce. Stir occasionally about 4 minutes, until the broccoli is cooked.

Serves 4Print-Friendly Option
This post is linked to Slightly Indulgent Tuesdays, Tempt My Tummy Tuesday, and What Can I Eat That's Gluten Free.

5 comments:

Lauren said...

Oooo, yum. Just... yum!

Lisa@BlessedwithGrace said...

Looks really good! Happy New Year and thanks for linking to TMTT.

Linda said...

I love potato soup. It's great on a cold night. And yes, I've been feeling the need to lie in bed and read a good book, and I've done that some over the past week.

gfe--gluten free easily said...

I thought I already commented on this one, but I must have read and forgot to comment. :-( It looks so good, Iris. I just made a Yukon Gold potato, ham, and black-eyed pea soup yesterday for New Year's. At the last minute, I succumbed and added some evaporated milk though. I'd like to make a dairy-free version ... again, yours looks so good.

Shirley

Iris said...

Thanks Shirley! Your soup sounds so good! Mine was actually creamier and even better after I froze it and then reheated it.

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