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!
- 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!
- Put your potatoes, broth, minced onion and garlic into the crock pot. Set on High for about 4 hours or low about 6. about 30 minutes before you are ready to eat and in your cream cheese and mix your tapioca starch with 1 cup of broth. Pour into the crock and let thicken. You may have to add more broth depending on the thickness.
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).
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I hope you have a great weekend!
Deliciously,
Gabby
We love soup and this one looks GREAT !!
Actually I’ve never had potato soup with cream-cheese and I’m curious 🙂
(without the bacon though, as it’s forbidden for us)
Thank you Winnie! Bacon is not necessary to make it taste amazing!
I love soups, especially potato soup! Yours looks like it turned out tasty.
I love potato soup, especially since I can make it in a slow cooker
Me too! I am all about my crock pot. I make it a point to use it whenever I can!