Gluten Free Creamy Potato Soup Recipes

GLUTEN FREE DAIRY FREE CREAMY POTATO SOUP

Gluten Free Dairy Free Creamy Potato Soup image

I was cleaning out my chest freezer when I realized I had saved two ham bones. They were all wrapped up just waiting to be used. I usually cook a ham and then save the bone for another meal. Well, it just happened to be really chilly outside so I decided I was going to make myself some creamy potato soup. Now this was a first for me but I make pea soup all of the time so I figured it couldn't be that hard. It turned out perfect. Chunks of ham and potato, who could ask for more. I called this soup creamy potato but there isn't any dairy in my recipe. The potatoes boiled down and made this wonderfully thick soup.

Provided by neverlivingwithout

Categories Lactose Free

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 gluten-free ham bone
6 cups gluten-free chicken stock
4 potatoes, peeled and diced
1 large onion, diced
1 carrot, diced
1 teaspoon salt
pepper (about 6 twists on the pepper grinder)

Steps:

Start by cooking your ham bone in the broth for at least 30 minutes.
Remove the bone from pan and cut up the left over meat into bite size pieces. Add ham pieces back into soup.
Add the rest of your ingredients and simmer for 20 minutes.
If soup seems too thin add 2 tbl of tapioca starch to thicken. Serve with a fresh piece of hot Gluten Free bread.

Nutrition Facts : Calories 123.5, Fat 0.2, SaturatedFat 0.1, Sodium 404.1, Carbohydrate 28.1, Fiber 3.8, Sugar 2.6, Protein 3.2

GLUTEN-FREE CREAMY POTATO SOUP

Gluten-Free Creamy Potato Soup image

Looking for a hot creamy soup to warm up those cool autumn nights? Soups are a great gluten-free alternative for lunches and even dinners. For more delicous gluten-free recipes check out http://www.jensglutenfreeblog.com.

Provided by jensglutenfree

Categories Vegetable

Time 55m

Yield 1 pot, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

4 large potatoes, cut into cubes
1 large onion
4 cups water
1/3 cup oil
1/4 cup chopped parsley
2 teaspoons salt
pepper

Steps:

Place the ingredients in a 4 quart soup pot and cook uncovered over low heat for 30-40 minutes.
For a thicker broth press some of the potatoes against the side of the pot with a spoon.

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