Light and Easy Potato Soup
Dairy Free soup made with rice milk that has all the creaminess you expect from a good potato soup... allergenfriendlyfamily.com
Ingredients
- 8 russet potatoes peeled and chopped
- 6 organic carrots peeled and chopped
- 6 celery stalks chopped
- 1 white onion finely chopped
- 10 cups water
- 8 tbsp butter substitute
- 8 tbsp flour substitute gluten free
- 2 cups unsweetened rice milk
- 1 tbsp salt
- 1 tbsp pepper
Instructions
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peel and chop vegetables to desired consistency
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boil enough water to comfortably cover vegetables in a large stock pot
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add carrots, potatoes, and celery. boil until you can cut them with a fork
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drain vegetables. keep vegetable stock to add back into the soup. set aside.
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using the pot that is already flavored with vegetables, melt your butter substitute
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saute the minced onion until it is translucent
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add in flour substitute and stir until it makes a paste
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stir in rice milk, salt, and pepper. continue stirring frequently until it gets thick and bubbly.
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stir in vegetables.
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add majority of vegetable stock until soup becomes desired consistency.
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top with dairy free cheese if desired
Recipe Notes
rice milk takes longer than other milks to thicken. don't panic if the soup doesn't thicken in the amount of time you think it should- all it takes is a little bit of patience. this recipe feeds my family of 7 with leftovers for lunch the next day.