Prep 15 mins
Cook 40 mins
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.
- 4 large potatoes, cut into cubes
- 1 large onion
- 4 cups water
- 1⁄3 cup oil
- 1⁄4 cup chopped parsley
- 2 teaspoons salt
- 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.
This was a simple soup. I used vegetable broth in place of water and enjoyed every bite. Thanks!