We love soup! And now that it's the fall season and Pioneer Woman's Perfect Potato Soup...well is just about perfect. However, we modify it to be gluten-free kid-friendly as well as add a vegan option. This is a great crowd pleaser and freezes well for when you need a delicious, steamy bowl of soup!
6 slices Thin Bacon, Cut Into 1-inch Pieces (omit for vegan*)
1 whole Medium Onion, Diced
3 whole Carrots, Scrubbed Clean And Diced
3 stalks Celery, Diced
6 whole Small Russet Potatoes, Peeled And Diced
8 cups Gluten-Free Chicken (Imagine Brand Vegetable Broth)
3 Tablespoons Gluten-Free All-purpose Flour
1 cup Milk (unsweetened coconut milk)
1/2 cup Heavy Cream (unsweetened coconut milk)
1/2 teaspoon Salt, More To Taste
Black Pepper To Taste
1 cup Grated Cheese Of Your Choice (daiya)
Cooked Ground Beef (optional)
Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot. *Vegan Alternative Heat 1-2 TBSP of oil in a large soup pot over medium high-heat.*
Return the pot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt and pepper.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. In a small cup, whisk together the flour and the milk alternative, then pour into the soup and allow the soup to cook for another 5 minutes.
Remove half to 2/3 the soup and blend in batches with a food immerser, or in a blender/food process until completely smooth. (***USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING***) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream or milk alternative,
Serve in bowls with grated cheese, chives, *crisp bacon pieces and cooked ground beef*.
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