GF Potato Leek Soup

potato-leek-soupThe whole family LOVES this soup! I recommend serving with Brazilian Cheese Rolls for a dinner sure to please!

 

GF Potato Leek Soup

3 Tbsp butter

5 leeks

1 1/2 tsp sea salt

4 cups GF chicken broth

4 small white potatoes, peeled and small diced

1 cup buttermilk (1 tsp white vinegar in 1 cup milk)

6 oz cream cheese

1/2 tsp black pepper

 

Melt butter in 6qt pot. Chop leeks by first removing green leaves, then splitting them in half lengthwise, and then chop into 1/4 inch slices. Add chopped leeks to melted but and add salt. Stir to combine and allow to sweat for 5 minutes.

Turn to medium-low and allow to continue to soften for 20 additional minutes. Then, add chicken broth (or Orrington Farms Broth Base as directed) and diced potatoes to the leeks. Increase heat to medium-high and bring to a boil. Once boiling, turn down heat but maintain simmer for 40 minutes or until potatoes are soft.

Remove pot from heat and use an immersion blender to puree until smooth. Add buttermilk, cream cheese, and pepper. Stir in until cream cheese dissolves into soup.

Serve hot.

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GF Red Potato Ham Soup

The weather today said SOUP for dinner. It also said don’t run out to the store. So, I used what I had to make up a soup.

I served Irish Soda Bread on the side.

GF Red Potato and Ham Soup
6 red potatoes, washed and diced
2 carrots, peeled and sliced
1 yellow onion, peeled and diced
1/2 can Swanson’s chicken broth
3 1/2 cups water
2 cups diced ham (I cut up leftover spiral ham)
5 Tbsp butter, melted
1/4 cup all purpose gluten free flour (I used King Arthur)
2 cups milk
Fresh chives, as garnish

In large stockpot, combine potatoes, carrots, onion, broth, and water? Bring to a boil and cook 20 minutes or until potatoes are soft. Then add ham until heated through. in a separate bowl, combine flour and butter until a paste. Then slowly add milk to flour paste, whisking the entire time until smooth. Add milk mixture to soup, stirring constantly. Heat completely through.

Serve topped with fresh chives.

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GF Mexican Gumbo

Here is an easy, spicy soup recipe that will hopefully leave you some leftovers. This could be made on the stovetop- but I elected to make it in the crockpot. I froze the leftovers for future lunches.

GF Mexican Gumbo

1 bag pinto beans, soaked overnight according to package directions then drained
1 smoked sausage (like Hilshire Beef Smoked Sausage), sliced into 1/4 inch slices
3 garlic cloves, minced or pressed
1 onion, diced
1 Serrano pepper, thinly sliced
2 jalapeƱo peppers, thinly sliced
2 cans Swanson chicken broth
4 cups water
1 tsp salt
1/2 tsp cumin

4 cups white rice, fully cooked and hot

Place all ingredients (except the rice) in a large crockpot and cook on low for 8 hours.

To serve, add a large scoop of rice in the bowl first, then ladle soup on top. Sprinkle with shredded cheddar cheese and have Fritos on the side.

GF Split Pea Soup

Tonight we are having Split Pea Soup. It has been a family favorite for years- and it is also naturally gluten free. I make it in the crockpot which also makes it a very easy meal.

Split Pea Soup

16 oz dried split peas
1 onion, diced
1 carrot, chopped
1 celery stock, chopped
1 tsp salt
1/4 tsp pepper
2 quarts of water
1 ham shank or hock

Place all ingredients in the crockpot. Cook on low for 8 hours. In the last hour or so of cooking remove the bone and tear off eat. Place the ham meat back in the crockpot and heat for a while longer. Serve with gluten free cornbread ( we use Pamela’s or Bob’s Red Mill mixes).

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