Recipes
Potato Cheese Soup (gluten free, egg free)
By: Nancy
This soup tastes very similar to Ruby Tuesday's Potato Cheese Soup!
Details
Servings: 4 servings
Ingredients
- 2 larges russet potatoes
- 1/2 stalk of celery Finely minced
- 1 tablespoon Onion Finely chopped
- 1 tablespoon Carrot Finely chopped
- 2 cups GF chicken stock or broth
- 1 teaspoon Salt
- 2 teaspoons White wine vinegar
- 2 tablespoons All purpose GF Flour or cornstarch
- 1 1/2 cups milk
- 1 cup + 1 T cheddar cheese Shredded
- 1 tablespoon Green onion chopped
- 2 slices bacon cooked
Directions
- Peel the potatoes and chop them into bite sized pieces.
- Combine vegetables with chicken stock, salt and vinegar in a large saucepan over medium heat. Bring the stock to a boil, then turn down the heat, cover, and simmer for 20 minutes.
- Whisk together GF flour (or cornstarch) and milk in a medium bowl.
- Remove saucepan of veggies from heat and add flour and milk mixture. Put pan back on heat and simmer uncovered 5-8 minutes or until soup has thickened.
- Add 1 cup cheddar cheese to soup and simmer until melted. By this time the potatoes should be tender and falling apart.
- To serve, spoon soup into bowls. Divide the remaining 1 tablespoon of Cheddar and Monterey Jack and sprinkle on top. Crumble bacon and add to the top. Finish off with chopped green onion.
Love this Soup!!! I did not use chicken stock though - too much sodium. And I used rice milk instead of cow (because that's what I had on hand). But it came out fabulous! I just added extra herbs to make up for not using a stock.
Thanks for posting this recipe!
Thanks for the substitution ideas! Glad you liked it.