DF, GF Potato Soup

Dairy Free/ Gluten Free Potato Soup

I created this soup yesterday on a whim when I needed to use some carrots before they went bad and my husband came home with a bag of white potatoes, (which we rarely eat).  So, I thought with it being the end of winter and soup season almost being over for us, that I would make one last "comfort" food for lunch.  The kids loved it too, they each had 2-3 bowls that day.  Let me add here that they are not 100% dairy free, so they did add some shredded cheddar to the top of their bowls! 

This cream cheese you could add if you are NOT dairy free or the light laughing cow cheese wedges.  I would use about 3 TBSP cream cheese or 3 laughing cow wedges.  The consistency is what thickens up the soup and gives it the creamy texture! I chose to suggest "light" versions of dairy because this soup is higher in carbs, so it should be lower in fat!  Reason being using one source of fuel (carbs) for energy.  

If going for Dairy free, what I did was open this can and scooped off the cream that is naturally on top.  There was about 1/4 cup of cream on the top and I used it all!  I didn't have a light version of this coconut milk, but usually the light versions do not have the cream on top!

I'm using my ninja foodie on the pressure cooker and saute function today to make this soup super quick and also to allow it to stay warm so the family can graze on the soup all day as they desire.  Once I had everything ready and the lid locked, I cooked everything on high for 10 min and let it naturally release.  Then I added the creamy coconut milk and stired to combine, adding about 2 tbsp nutritional yeast and salt to taste.

So for starters, I washed and diced about 6 medium sized white baking potatoes and about 1/2 a small bag of organic baby carrots.

Use 2 cubes of this garlic and saute in about 3 tsp olive oil on high till melted.

using the saute function on the ninja foodie

Next I added my diced carrots and sautéed them with the garlic for about 1 min.

This is a freezer MUST HAVE to keep on hand.  I start so many of my recipes off with this!  I buy mine at Walmart.  

I added this frozen mixture to the carrots and garlic and sautéed for about 2 min.

I used this bone broth from Walmart next and added the potatoes in, turning off the saute function.

Lastly, I added about 2 tsp salt and the sealed the lid shut, pressure cook function on high for 10 min!

After it is done cooking you could manually release the pressure, depending on how much time you have. I let mine naturally release on its own.  After removing the lid, add your cream (whatever you choose) and stir well.  You can add more salt and even pepper too if you desire. I added 2 TBSP nutritional yeast giving this soup more of a "cheese" flavor keeping it dairy free.    

Toppings that would be good include, bacon crumbles, green onions, chives, sour cream and cheddar cheese (use dairy free versions if you're dairy free)

ENJOY!