Potato Soup (WF/GF/DF options)
This recipe is one of our family favorites.
It’s been adapted over the years to accommodate dairy free and gluten free diets without changing the flavor!
Ingredients:
10-20 medium sized potatoes (Russets and white potatoes work well)
3 quarts filtered water
6 Tbls. cold pressed, Extra Virgin Olive Oil OR dairy free margarine OR butter, if dairy isn’t a problem
6-9 heaping Tbls. flour (If you want this to be gluten free use potato starch, it won’t leave a gritty texture like rice flour and it won’t be gummy like tapioca flour)
1 Cup milk OR milk substitute (I usually use plain rice milk)
1 tsp. sea salt or to taste
2 Tbls. dried dill weed OR parsley OR several Tbls. fresh dill weed or parsley, chopped
Instructions:
1. Peel, rinse and cube potatoes. Place potatoes in a large 6 -8 quart stock pot. Cover with filtered water. Bring to a boil, then reduce heat slightly, cooking for about 20 minutes or until tender.
2. Drain potatoes, setting potato water aside in a separate bowl.
3. In same stock pot, over medium heat, whisk together oil and flour, until it forms a crumbly rue. Quickly whisk in milk or milk substitute, stirring until smooth and mixture thickens.
4. Whisk in about a cup of reserved potato water. Add potatoes, gently stirring to coat with mixture. Continue adding potato water a cup at a time, until soup reaches desired consistency.
5. Reduce heat to low, stir in salt and dill weed OR parsley.
Serve and enjoy! (May be kept on low heat, stirring occasionally.)