Can you believe that I haven't made
potato soup since cutting out dairy?
Well, it's possible. P.S. use up any sad veggies in your fridge by cutting them very small and tossing them into the pot.
Potato Soup
4 small potatoes, peeled and cut into small chunks
2 T olive oil
1 stalk of celery, chopped
2 carrots, chopped
1/4 sweet onion, chopped
2 mushrooms, chopped
1/4 zucchini, shredded
3 thick slices of ham, cut into cubes
1/2 tsp fresh thyme leaves, removed from the stem
1 T. fresh parsley, chopped
1 T. nutritional yeast
1/2 c. almond milk
optional to thicken: 2 T. cold almond milk + 1 t.
gf flour mixsalt and pepper to taste
Put the potatoes in a medium sized pot and fill with water. The water should be about an inch above the potatoes. Boil until a fork can be inserted easily into a chunk of potato. DO NOT DRAIN.
In the meantime, put the veggies, oil, and ham into a large pot and sautee until the veggies are soft. Add the potatoes + water. This step is important because the starchy potato water will help the soup thicken. Mash some of the potatoes with the back of the spoon and stir frequently while the soup comes to a rapid boil. Add in the fresh herbs, nutritional yeast, and almond milk.
As the soup boils, keep stirring. It will thicken. If it needs to be thicker, mix 2 T. cold almond milk with 1 t. gf flour into a small bowl and mix that slowly into to the boiling soup. Let it boil for a minute while stirring, then remove from heat.
Top with a sprinkle of nutritional yeast and a dash of smoked paprika.
