Apologies for the crappy picture.After peanut butter cookies for breakfast, I scrapped the waffle idea for today. I couldn't take that much sugar at one time.
My mom had boiled too many potatoes for potato salad, so I took them and this morning decided that potato soup would be the best use for them.
Potato Soup
4 T. butter
3 T. cornstarch
1 T. sweet rice flour
1 1/2 c. shredded cheese
3 c. milk
1 t. parsley
1 t. GF chicken bouillon (I used Orrington Farms)
leftover cut up boiled potatoes
Melt the butter, then add the flours to make a smooth paste. Stir in the milk, add the cheese, bouillon & parsley, then plop in the potatoes. Let it simmer for 30 minutes or so, until it's hot and creamy.
Top with crumbled bacon, sour cream, shredded cheese, chives, or whatever.
1 comment:
I love potato soup, and this looks yummy!
Thanks for stopping by my blog. I'm not sure that I've seen yours before. Nice job.
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