Loaded Potato Soup – Gluten Free (Optional Dairy Free)

Loaded Potato Soup – Gluten Free (Optional Dairy Free)

Finally, winter is coming to an end finally here in Indiana! We are looking forward to garden fresh veggies and lots of grilling, but since we keep having cold weather spells randomly, soups are still in our regular recipe lineup.  Potato soup is one of our family’s favorite.  We have gone through periods in time when some of our household is dairy free and overall we keep our dairy intake pretty low.  So I make my entire soup dairy free, and then people can choose whether or not they want to add cheese.  It’s a simple alternative to the traditional dairy based potato soup, that is both hearty and filling and since organic potatoes have been on sale at our Earth Fare for less that $0.70/lb, it is pretty budget friendly.

I typically use my own homemade bone broth as my main base, but when I am out, I use Pacific brand (which is gluten free).potatosoup

Loaded Potato Soup – Gluten Free (Optional Dairy Free)
Recipe Type: The Sprouted Life
  • 1 carton of organic chicken broth or 1 quart jar
  • 2 cups of water
  • 2-3 cups of unsweetened flax milk or almond milk
  • 1 bunch of celery
  • 1 small yellow onion
  • 1 Tbsp olive oil
  • 2-3 pounds organic potatoes
  • salt & pepper to taste
  • browned bacon, shredded cheese and chopped green onions as garnish
  1. Dice potatoes into little square chunks and boil until tender, but not mushy (I add a generous amount of celtic sea salt to water to help season the potatoes)
  2. While potatoes are boiling, dice up celery and onion into little pieces and sautee in olive oil until tender.
  3. When celery and onions are tender, pour chicken broth and water into the pot and bring to a simmer
  4. Ladle out a few cups of celery/onion/broth and puree in a high speed blender to help thicken.
  5. Return to pot and pour in drained potatoes and 2-3 cups of flax milk and heat for a few more minutes, while adding salt and pepper to taste.
  6. Don’t over cook/boil or the potatoes will get mushy
  7. Serve! and top with bacon, chopped green onions and shredded cheese if you want


flax seed eggs

flax seed eggs

i love eggs.  or rather, i “loved” eggs.  you see, our little family is on a break from eggs (one i hope will only be temporary).  we used to be a part of a bi-weekly egg service, that supplied our family with fantastic cage-free, free-range eggs.  i loved them. i miss them.

our first few attempts at feeding our youngest son eggs didn’t go well.  his reaction to eggs is violent. even though we don’t all need to be egg-free, i am still not baking any items with eggs.  the challenge of remembering who can have what or worrying about cross-contamination isn’t worth it to me, so for the time being, i am working on mastering the art of cooking without eggs.  i have had a good number of flops, but i have gotten pretty good at judging what a recipe will need.

i have learned that there are limitations to this substitute. if a recipe calls for 6 eggs…you most likely will not get the desired results.  typically, if a recipe calls for more than 3 eggs i don’t attempt it.

flax seed egg replacer
Recipe Type: baking
Author: the sprouted life
this recipe is equal to 2 large eggs
  • 6 Tbsp. water
  • 2 T. ground flax seed
  • 1-2 tsp. of coconut oil* (optional)
  • 1/2 tsp. baking powder* (optional)
  1. heat water in sauce pan and whisk in ground flax seed & coconut oil
  2. heat until mixture begins to bubble (stirring constantly)
  3. as soon as it begins bubbling and starts to gel up, remove from heat
  4. let cool down slightly and add to recipe in place of eggs
  5. ***coconut oil and baking powder are optional

so what do i typically use?

  • ground golden flax seed + water + coconut oil

why do i add coconut oil?

  • most recipes just call for flax seed and water, but i find that they always seem to be a little dry, so i add a small amount of coconut oil to mimic the fat in the egg yolk.

what about baking soda? chia seeds?

  • i add baking soda if i am baking something like a lighter cookie that needs more lift and for 2 eggs usually add ½ tsp. to the dry ingredients.
  • a lot of times, i also add 1-2 tablespoons of chia seeds to my baked goods.  they gel up and add more lift (plus a lot of other nutrients).  this is not a necessary step, but just one we prefer.
  • chia seeds can also be used in place of flax seed though the ratio is half of what the flax recipe is and it doesn’t need to be heated, just stir in and let set.

what are my major egg-free flops?

  • paleo almond flour pancakes, we are on round 2 and though we have “eaten” them…i couldn’t exactly call them edible and they are definitely not “pancake” like.
  • recipes with coconut flour.  i love cooking with coconut flour, but not with much success egg free.  if anyone has successful egg-free, coconut flour recipes… i would love to try them!
  • salmon patties. i try and try to make them stick together without egg, but we always just end up eating salmon hash.

i thought that i would share a photo of our last attempt at paleo almond flour, egg-free pancakes, because i am determined to figure this one out. they were far better than our first attempt, but still need a lot of work. so here is my work in progress (when i figure this one out, i will share a recipe).  don’t be deceived, they look awesome, until you attempt to flip them…and then the big stuck mess begins.



shared on:  fat tuesdayallergy free wednesdays & food renegade