30 MINUTE DAIRY FREE POTATO SOUP
Steps:
- Add chicken stock, onion, and potatoes (peeled and diced into 1 inch cubes) to a soup pot. Bring to boiling and cook for approximately 5 - 8 minutes or until potatoes are easily pierced with a fork. Be careful to not overcook your potatoes or you'll end up decreasing the amount of chicken stock you have.
- Once cooked, remove 1 cup of the diced potatoes from chicken stock. Set aside in a separate dish.
- Blend the diced potatoes (excluding the 1 cup you set aside), onion, chicken stock, and 1 cup canned coconut milk until smooth.
- Pour the blended soup back into your pot. Add the 1 cup diced potatoes you set aside earlier, salt, pepper, garlic powder, and dried thyme (or dried chives). Stir.
- Ladle the finished soup into bowls and top with fresh chopped chives and crispy bacon.
Nutrition Facts : ServingSize 1 cup, Calories 210 kcal, Carbohydrate 24 g, Protein 7 g, Fat 10 g, SaturatedFat 8 g, Cholesterol 3 mg, Sodium 617 mg, Fiber 4 g, Sugar 3 g
LACTOSE-FREE POTATO SOUP
This is a terrific way for my husband and me to have rich, creamy soup without worrying about my lactose intolerance. -Lisanne Heyward, Richmond, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, saute onions and celery in oil until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, process half the soup until smooth. Return to pan; heat through.
Nutrition Facts : Calories 166 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 396mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
LOADED BAKED POTATO SOUP-LACTOSE FREE
Make and share this Loaded Baked Potato Soup-Lactose Free recipe from Food.com.
Provided by triciabrimley
Categories Lactose Free
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut Cauliflower into florets.
- Place 4 cups of Silk Original Soy Milk and Cauliflower in stockpot. Simmer covered for 25 minutes or until desired tenderness.
- While cauliflower is cooking, steam potatoes in microwave. (Each steamer bag takes 7 minutes.).
- Dice potatoes and set aside.
- Saute onions & garlic in olive oil over low heat for about 5 minutes. Allow flavors to enhance, but do not brown it! Set aside.
- By now cauliflower should be tender, drain liquid from cauliflower. Reserve it for the soup!
- Use mixer to blend cauliflower, then put back in stockpot.
- Add diced potatoes, sauteed onions/garlic, can of chicken broth & reserved soy milk. Stir until combined over medium heat until warm.
- Serve garnished with cheese, chives, and bacon.
HOME
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Provided by Makers of LACTAID® Brand Products
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, cover potatoes with water and boil until they are tender. Drain; set aside. In a small frypan, saute onion in olive oil for 2 minutes. Add onions, seasonings, chicken broth and LACTAID® Fat Free Milk to potatoes. Simmer slowly for about 6 minutes. Stir occasionally.
Nutrition Facts : Serving Size 1 cupAmount Per ServingCalories 137Total Fat 3.76gCalories from Fat 33.86kcalSaturated Fat 0.75gCholestrol 2.50mgSodium 681.56mgTotal Carbohydrate 20.18gDietary Fiber 1.53gSugars 7.63gProtein 7.52gCalcium 168.38mg
DAIRY FREE POTATO LEEK SOUP
I love leeks, and leek soup, and wanted to introduce my Significant Other to the dish. But he is definitely a meat and potatoes sort of guy, so I compiled this version of the dish for him. Remove the bacon and use veggie oil for a great vegetarian meal. Also tastes great with a dollop of soy sour cream substitute. It's dairy free for my milk allergy, but I'm sure regular milk products work just fine.
Provided by Jennifer Cross
Categories Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Please note that the bacon and leeks should be cooked at the same time that the broth and potatoes are being prepared.
- Bring vegetable broth to a boil in a 4 quart pot.
- Add diced potatoes and cover the pot.
- Allow to simmer until tender.
- Chop the bacon into 1/2 inch chunks and cook in a large pan.
- Slice the leeks thinly, using only the bulb and the lighter green parts of the leaves.
- Once the bacon is crispy, remove the bacon pieces, leaving the grease. Set bacon aside.
- Sauté the leeks in the bacon grease until the darkest slices yield slightly to a spoon or spatula.
- Cover and allow to steam for 2-3 minutes until the dark slices cut easily with the edge of your stirring utensil.
- Add the cooked leeks to your potatoes.
- Using a hand blender or food processor, blend the potatoes and the leeks, slowly adding the soy cream and the spices.
- Gently fold in bacon pieces.
- Serve hot, or chill for a great summer cool down.
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