Potato Soup (Gluten Free)

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

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Member Recipe By arsolace

Prep Time 15 min
Total Time 60 min
Servings 10

Ingredients

5: lbs Red Potatoes chopped

5: stalks celery

2: medium onions chopped

3: whole bay leafs

6: cups chicken broth (or enough just to cover potatoes)

5: cloves Garlic chopped

12: fl. oz evaporated milk

1/2: half cup butter

: Salt & Pepper to taste

2: cups shredded cheddar cheese (optional)

1: cup bacon bits (optional)

1: cup chopped green chili (optional)

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Directions

1 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)
2 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.
3 Add the evaporated milk and butter to the vegetables , stir until butter is completed melted.
4 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
5 Season with salt and pepper to taste. Serve hot and and decorate top of soup with chili, cheese and bacon bits.