First of all, is that possibly the cutest napkin you’ve ever seen?!!!
I bought it from Kristen over at her cakehouse store on Etsy. She recycles fabric into silk screened original napkins, etc. Adorable!
Now back to the soup!
A lot of you have inquired about easy and inexpensive gluten-free meals for families. And a lot of you have told me you make separate meals for your family members that are gluten-free.
I have good news!
There are plenty of healthy, hearty, inexpensive and naturally gluten-free recipes to feed everyone at the same time.
Less work, less hassle.
So, I’ll be sharing some crowd pleasing, classic, gluten-free recipes with you over the next few weeks.
We’ll start with gluten-free, dairy-free potato soup.
This recipe was inspired by my mom. With seven mouths to feed, she was a pro at feeding us all on a strict budget. One of our Wintertime favorites was her potato soup recipe. She even made it once with cinnamon rolls on top of our Earth stove during a blackout! I always thought that was so cool.
Potato soup is especially handy for using up any leftover potatoes or mashed potatoes!
Her version used wheat thickened, canned cream of mushroom soup. Hey, I’m not complaining. It was easy, cheap and could be used in so many ways. At the time, we didn’t care.
Fortunately, my gluten-free, dairy-free, simple potato soup recipe doesn’t need that. It’s the real deal without too much extra hassle.
How To Make Potato Soup
Makes about 5 cups.
2 medium sized potatoes, peeled and diced
2 medium-sized onions, diced
4 ribs of celery, diced
5 or 6 peeled baby carrots, or two regular carrots, diced
1 bunch of enoki mushrooms, chopped
1 1/2 coconut oil or olive oil
1/2 bay leaf
4 cloves of garlic, chopped
1 8oz. can of coconut milk
*Optional: chopped ham or bacon and/or chopped parsley.
*If you use bacon or ham, please, please buy nitrate-free natural pork products. It’s worth the extra dollar or two.
Get out a large pot.
(You can make this all in one pot! Yay! Less dishes!)
If you are going to use bacon, then cook the bacon in this pot now. Set aside bacon for later, and discard grease from pan.
Saute onions, and celery in coconut or olive oil or bacon grease until soft.
Add garlic, enoki mushrooms, and potatoes. Stir them around a few times.
Add enough water to cover the top of the contents.
Drop in the bay leaf and add carrots.
Bring to boil, then simmer until potatoes and carrots are soft, about 10-15 minutes. Add more water if it reduces below level of contents. We want the contents of the pot to remain covered in water.
Once the potatoes and carrots are soft, add coconut milk.
Use an immersion blender to thicken the soup to desired consistency.
If you are going to use ham, add it in now.
Add salt, pepper and paprika to taste.
Garnish with bacon and parsley, if desired.
OK, wasn’t that easy?!
Serve this with some gluten-free toast or bread for your gluten-free peeps, and regular toast or French Bread for those that can eat it.
Please, tell me how you like it!