Potato Soup

Creamy, hearty soup without the dairy!!! I LOVE potatoes. If you know me, you know my admiration for them. Any style: mashed, whipped, whole, French fry…you get it! But, nothing beats homemade potato soup. So, when I found out I couldn’t eat dairy, I thought all creamy foods would, well, suck!! The best part about potatoes though, you don’t need dairy (milk, butter, or even the glutenie flour) to make a creamy soup!!!

Ingredients:

3 Russet Potatoes Peeled and Cubed

Chop all 2 Stalks of Celery Chopped

1 Onion Chopped

8 oz Cubed Ham (Optional- see note)

8 Cups Chicken Broth or Water ( with 2 Tbsp Chicken Bouillon)

1/2 Tsp Salt

1 Tsp Pepper

The Know How:

Chop all of the veggies and toss into a large stock pot. Pour chicken broth or water into pot, and toss in the ham (if using). Bring to a boil, cover and lower heat to medium. Boil until potatoes are soft and tender (about 10-15 minutes). If using water, add bullion now, and boil for about 2 more minutes, allowing flavors to meld. Turn off heat, mix in salt and pepper. Using a immersion blender, blend all ingredients until nice and creamy!! Fill up your bowls, and enjoy!

***NOTE*** If omitting the ham be sure to add an additional 1/2 Tsp of salt to balance the flavor. Also, if you are not quite sure about some ingredients in chicken bouillon, stick to chicken stock instead of water. If I’m out of homemade stock, I make sure to buy low sodium. (You may need to adjust the salt according to your taste buds!)