Potato Soup (Dairy and Soy Free!)
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
3 quarts
- Serves:
- 6
ingredients
- 1⁄4 cup margarine (Earth Balance Soy Free)
- 1 1⁄2 cups celery, diced
- 2 cups onions, diced
- 8 cups potatoes, diced (skin on is fine!)
- 3 large cloves garlic, crushed
- 1 tablespoon chicken base, paste (Better Than Bouillon Organic)
- 6 cups water
- 2 teaspoons salt
- 1 tablespoon parsley flakes
- 1 tablespoon dried chives
- pepper
- 10 slices bacon
directions
- Combine margarine, celery, onion, potatoes, and garlic in a stock pot (5 qt size works well).
- Saute vegetables for 10 minutes.
- Add chicken base, water, and spices.
- Bring to a boil and reduce heat.
- Boil 30 minutes, until potatoes are soft.
- Cook 10 strips bacon to crisp (precooked bacon in the microwave does just fine). Add to soup.
- Use a standing blender or stick blender to blend soup to a creamy consistency. You may need to allow the soup to cool before transferring to an upright blender, and blend in batches. Stir the final soup well.
- We love this consistency, but if you wish to thicken the soup, potato flakes may be added. It could be thinned with a broth or milk product.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
I've always loved cooking and baking, starting as a kid making barbeque sauces, cookies, and pies.
My husband is allergic to eggs, milk, and soy, which adds a whole new dimension to cooking. Forget Iron Chef's secret ingredient! I love the challenge of baking and cooking without certain staples. It means a lot of trial and error, but a lot of satisfaction when a recipe works out!