Potato Soup

Creamy Potato Soup

It's like a big, cozy hug in a bowl - but even better because it's packed with all the good stuff. This recipe was created by and featured on the Gluten Free & More Magazine blog. 


 2 tablespoons olive oil
 1 small white or yellow onion , diced
 Kosher or fine sea salt
 4 russet potatoes , peeled and diced
 4 cups vegetable broth
 1 cup milk*
 1 (12 ounce) jar House Party, Mild Cheddah flavor 
 Ground black pepper
 Garnishes: Coconut “Bacon” (see below), Sliced green onions, Jalapeno slices
    * We love soy milk or NotMilk for this recipe. 


    1. Heat olive oil in a large stock pot or Dutch oven over medium high heat.
    2. Add the onion and a large pinch of salt cook, stirring occasionally, until soft, about 5 minutes.
    3. Add the potatoes and vegetable broth, bring to a boil, cover, reduce heat and simmer until the potatoes are tender, about 20 minutes.
    4. Add the milk and cheesy sauce and simmer for about 5 minutes. Blend the soup and taste. Add salt and pepper, if needed.
    5. Serve hot and garnish as desired.  




    Coconut "Bacon" Ingredients & Instructions


     2 tablespoons tamari or gluten free soy sauce

     1 tablespoon maple syrup

     1 tablespoon gluten free liquid smoke

     ¼ teaspoon kosher or fine sea salt

     3 cups unsweetened coconut chips

    1. Preheat oven to 325°F. Line a baking sheet with parchment or a silicon baking mat.
    2. In a large mixing bowl, combine the tamari, maple syrup, liquid smoke, and salt. Add the coconut flakes and toss very well to coat. Spread onto the prepared pan in a single layer.
    3. Bake for 15–20 minutes, stirring occasionally.Let cool, stirring occasionally while it cools.
    4. Can be stored at room temperature in an airtight container.