It’s Soup Time!

Today, it is about 34 degrees and the wind is blowing like crazy, but the good news the sun it out! On days like these I crave soup! Okay, it is more of a need than craving, but the warmth of it going it down your throat slowly warming you up every inch of the way until it hits your belly sounds like heaven right now! Because… I am getting sick of so many layers and SHOES! I was born in Florida I don’t think I ever worn tennis shoes until school! 

Anyways, lets stop dreaming away the days!

What is your favorite soup? 

Mine has got to be a potato soup. Any way you make it (just about) served with just about anything (okay not anything but close). I am a huge fan of just some plain old potato soup that you cheese and bacon to and then slurp it all up at the end of the day and go to bed nice and toasty. That is exactly what this recipe is all about! I started making this soup when I was in college and I had about a million days of being snowed in. It was an instant hit with my roommate and I! I did some tweaks so that it was gluten free since the first time I made it because using condensed cream of chicken soup does not always appeal to me, however, something just need it but this one was just as tasty without it! 

Gluten Free Potato Soup

3lbs of Potatoes washed peeled and chopped to bite sized pieces (I use a little more than half a 5 lb bag) 
6 cups Chicken Broth 
2 Tbsp Minced Onion (if you want fresh use half a onion minced) 
2 tsp Garlic (I use Roasted Granulated Garlic found here, but about 2 -3 cloves of fresh garlic is fine too!) 
1 block cream cheese Room Temperature cut into pieces
1/4 cup of Tapioca Starch (or corn starch)
Black Pepper to taste 
cheese (opt)
bacon (opt) 

Place your diced up potatoes in a stock pot (or large pot), add 6 cups of chicken broth and your onion and garlic. Let it come to a rolling boil and cook your potatoes. Cook your potatoes until they are done to your liking, however, don’t let them turn to mush! Take out about 1 cup of broth from your potatoes and mix with your tapioca starch pour back in and your potato soup will starch to thicken. You may have to add about 1 or 2 cups more of chicken broth (depends on how thick you want it). Add in your cream cheese and black pepper and stir well. Turn down on low heat and let the soup simmer. Once it is thickened and the cream cheese has blended in well it is ready! Garnish with Bacon and cheese and serve hot! 

Wanna do it in the crock pot? Add in your potatoes, chicken broth, garlic, and minced onion. Cook on low 4-6 hours or when potatoes are soft. Mix a cup of broth with tapioca starch and add into the crock pot (again you might need to add a cup or 2 of broth depending on your thickness liking) and add in your cream cheese with your tapioca starch about 30 minutes before serving and let it thicken.

How easy can this be? It is always a good day when I make this gem! I am a lover of the crock pot and am always using it but my favorite part is that this soup can be made in a jiffy on the stove for a quick dinner with a couple of peanut butter sandwiches or crackers. It just warms you in all the right places and is so satisfying. Sometimes we will even cook some hamburgers if we are really hungry and want some meat (said in a manly voice).

Don’t forget to follow me on Twitter, Pinterest, Instagram, and like my page on Facebook to stay up-to-date on all posts and recipes! I am always looking for new ideas and new ways to improve my cooking so simply comment below if you have any comments, requests or concerns about anything!

Also, there is a weekly email that is always full of kitchen tricks and tips that direct from my kitchen to you! You can sign up on the side bar to the right! Have a kitchen hack that you use all the time? share and you can be featured on the next email!

I hope you have a great weekend!

Deliciously,
Gabby