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).
- 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
- 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)
- While potatoes are boiling, dice up celery and onion into little pieces and sautee in olive oil until tender.
- When celery and onions are tender, pour chicken broth and water into the pot and bring to a simmer
- Ladle out a few cups of celery/onion/broth and puree in a high speed blender to help thicken.
- 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.
- Don’t over cook/boil or the potatoes will get mushy
- Serve! and top with bacon, chopped green onions and shredded cheese if you want
