Potatosoupdairyandsoyfree Recipes

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POTATO SOUP (DAIRY AND SOY FREE!)



Potato Soup (Dairy and Soy Free!) image

I've been working on this potato soup for years, and I'm finally happy enough with it to share. Just tonight, I served it to a friend who claimed not to like potatoes. He liked it! Specific brands for making this egg-, dairy-, and soy-free are included. A good potato soup does not need cream or milk!

Provided by subaruthie

Categories     Potato

Time 1h

Yield 3 quarts, 6 serving(s)

Number Of Ingredients 12

1/4 cup margarine (Earth Balance Soy Free)
1 1/2 cups celery, diced
2 cups onions, diced
8 cups potatoes, diced (skin on is fine!)
3 large cloves garlic, crushed
1 tablespoon chicken base, paste (Better Than Bouillon Organic)
6 cups water
2 teaspoons salt
1 tablespoon parsley flakes
1 tablespoon dried chives
pepper
10 slices bacon

Steps:

  • Combine margarine, celery, onion, potatoes, and garlic in a stock pot (5 qt size works well).
  • Saute vegetables for 10 minutes.
  • Add chicken base, water, and spices.
  • Bring to a boil and reduce heat.
  • Boil 30 minutes, until potatoes are soft.
  • Cook 10 strips bacon to crisp (precooked bacon in the microwave does just fine). Add to soup.
  • Use a standing blender or stick blender to blend soup to a creamy consistency. You may need to allow the soup to cool before transferring to an upright blender, and blend in batches. Stir the final soup well.
  • We love this consistency, but if you wish to thicken the soup, potato flakes may be added. It could be thinned with a broth or milk product.

LACTOSE-FREE POTATO SOUP



Lactose-Free Potato Soup image

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

3 medium onions, chopped
2 celery ribs, chopped
2 tablespoons canola oil
4 cups reduced-sodium chicken broth
4 medium potatoes, peeled and cubed

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

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