So, a few weeks ago, some friends of ours had twins. The most beautiful children you will ever see, except for mine, of course. Now, they already had two kids, so it is a super lot for them to deal with. Awesome-ness! But a lot.
Being the amazing friends that we are, a group of us started a meal train for them and supplied them with dinners a few nights a week when they didn’t have family in for help. The first meal that was taken by amazing friend number one was a potato soup. I stopped by the next day to help out and took one look at that potato soup and said, “I have got to make that!”
It looked so yummy. Hearty and delicious!
Now, I know the version I saw had lots of gluten and dairy in it, so the wheels in my head got to turning on how to make this potato soup allergy friendly. For me, at least.
When I got home, I started googling potato soup, potato chowder, etc. I got so many recipes that weren’t much more than butter, flour, milk and cream. Ummmm, yeah. That ain’t gonna work for me.
Plus, I wanted more in it than just that. Where’s some veggies? For color and flavor? Huh?
Then I stumbled across this Perfect Potato Soup from The Pioneer Woman. Now, here was something closer to what I was looking for. More veggies. Still flour and dairy. But more veggies.
(On a side note, many of my offline friends love Ree, The Pioneer Woman. So, I have bragging rights of having seen her at a blogging conference once, back in 2010. I was way too starstruck to talk to her, but we were in the same room. Many times. Yeah, I celebritize food bloggers. I’m one of those.)
So, I set about to make Ree’s potato soup allergy friendly and more of my own. I loved the celery and carrots addition, but I also added red peppers because, well… peppers are awesome. I am just starting to appreciate the flavor they can bring to a dish.
I also don’t blend as much of mine up as she does because I like the chunks.
Oh, Ree says to do your best not to eat the bacon chunks while waiting for the rest of the soup to cook. Yeah, good luck with that. Luckily I made extra because I didn’t have the will power.
(Another side note. I am a horrible mom because I told LM he couldn’t have any of the bacon until it was in the potato soup. Then I proceeded to shove some in MY face. Bad mom! Bad mom!)
If you are looking for a wonderful tasting, hearty fall and/or winter soup, this potato soup is for you. It really is pretty easy to make once you do the chopping. And you can use your blender to blend up ⅓ or use an immersion blender, if you have one. (I don’t have one.) And blend to your desired consistency.
So, be off and rock this potato soup. It makes a lot, so you can freeze some or eat it for a few nights. You might choose the eat-it-for-a-few-nights option because it is so yummy. I seriously, had a hard time not eating it while I took the pictures. The smell was so amazing!
Go! Go make it! Now!
- 12 oz. Bacon (chopped)
- 1 medium Onion (chopped)
- 4 cloves Garlic (chopped)
- 4 stalks Celery (chopped)
- 4 medium Carrots (chopped)
- 1 medium Red Pepper (chopped)
- 3 lbs. Gold Potatoes (chopped)
- 8 cups Chicken Broth
- 1 tbs Cornstarch
- 1 - 14 oz. can Coconut Milk
- ½ lb Frozen Corn
- 2 tbs Parsley (chopped)
- Salt (to taste)
- Pepper (to taste)
- Cut up bacon and cook in soup pot until crisp.
- Remove bacon to paper towels to drain.
- Remove most of the fat. Leave about ¼ cup.
- Add onions, garlic, carrots, celery and red pepper. Saute until onions translucent.
- Add potatoes and chicken broth. Bring to a boil.
- Cook until potatoes soft and stickable with a fork. Approx. 15 minutes.
- Remove ⅓ - ½ of the soup and blend.
- Add back to soup.
- Mix cornstarch and ⅓ of the coconut milk. Add to soup.
- Add rest of coconut milk, corn, bacon, parsley, salt and pepper.
- Heat until thoroughly warm. Serve.
Linking this to Gluten-Free Wednesdays (GFW), the weekly blog carnival that Shirley of gfe gluten-free easily, Linda of The Gluten-Free Homemaker and Lynn of Lynn’s Kitchen Adventures host.