Potato Soup (Gluten Free)

This is a hearty and filling soup! Easy to make and perfect for rainy days!

Prep Time

Minutes

Total Time

1:00

Hr:Mins

Makes

Servings

lbs Red Potatoes chopped

stalks celery

medium onions chopped

whole bay leafs

cups chicken broth (or enough just to cover potatoes)

cloves Garlic chopped

fl. oz evaporated milk

1/2

half cup butter

Salt & Pepper to taste

cups shredded cheddar cheese (optional)

cup bacon bits (optional)

cup chopped green chili (optional)

Wash the red potatoes and celery. Chop potatoes, celery, onions, and garlic and place in a large pot. Cover vegetables with just enough broth to cover. Add bay leafs. Simmer until potatoes are tender and break easily (25-40 min)
Ladle out about 1/2 the remaining broth and set aside. --Having too much liquid will create a thin soup. It is better to take too much out, because you can always add more later. Remove any bay leafs from vegetables.
Add the evaporated milk and butter to the vegetables , stir until butter is completed melted.
With a blender, blend together potatoes, celery onions and garlic with the cream broth (I use 2 pots since all of this will not fit into 1 blender). Use the both previously taken out (step 2) to thin the soup to desired thickness
Season with salt and pepper to taste. Serve hot and and decorate top of soup with chili, cheese and bacon bits.

Makes Servings

Nutrition Information:

1 Serving ()

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.