This is a version of THIS potato soup that is safe for our entire family now.
It is lacking corn, chicken bullion, and the canned cheese sauce that uses wheat, corn and soy.
It is lacking corn, chicken bullion, and the canned cheese sauce that uses wheat, corn and soy.
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Soup Ingredients:
3 slices bacon- all but burned
onion - minced
potatoes - peeled and cubed (I do 1-2 potatoes per person, depending on size)
carrots - peeled and cut into coins (I do 3-4 carrots)
1 part milk to 2 parts water
1 tsp Better Than Bullion for each cup water
minced garlic
black pepper
celery flakes
shredded cheddar, or other melty cheese (we used shredded cheddar, swiss, mozzarella and asiago)
chives
3 slices bacon- all but burned
onion - minced
potatoes - peeled and cubed (I do 1-2 potatoes per person, depending on size)
carrots - peeled and cut into coins (I do 3-4 carrots)
1 part milk to 2 parts water
1 tsp Better Than Bullion for each cup water
minced garlic
black pepper
celery flakes
shredded cheddar, or other melty cheese (we used shredded cheddar, swiss, mozzarella and asiago)
chives
Thickening Sauce:
4 tbps heavy cream
2 tbsp tapioca starch
4 tbsp butter - all mixed together for a gloppy paste
Instructions:
Cook the bacon in the soup pot. Set bacon aside for now. Pour off excess grease.
Put vegetables in pot, cover with liquid. Add spices and allow to boil/simmer til potatoes are soft. Smash a few times with a potato masher for a creamier texture.
Remove from heat and add the thickening "paste", mixing in thoroughly.
Add shredded cheese gradually, stirring and allowing it to melt.
Add chives and crumbled bacon, serve!
Put vegetables in pot, cover with liquid. Add spices and allow to boil/simmer til potatoes are soft. Smash a few times with a potato masher for a creamier texture.
Remove from heat and add the thickening "paste", mixing in thoroughly.
Add shredded cheese gradually, stirring and allowing it to melt.
Add chives and crumbled bacon, serve!
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