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I have been wanting to make this Gluten Free Potato Soup ever since the rain started a few weeks ago. I finally gave in today and just had to do it! This is one of those things that just seems to satisfy a little bit of every kind of craving that you might have – hot creamy potato, steaming from a deep bowl as the fragrance of fennel and leeks rises and wake up your senses. These are not my usual everyday flavors. I am excited and can’t wait to dive in … mmm … it is just perfect! Nothing overpowering and all working together very nicely. Who would guess that it is Gluten Free and Dairy Free?
 
Now comes the fun part … putting it all together … work with me here on the measurements because you know how I am, I just go with it…

In a big pot – I use a 5 1/2 Quart Le Creuset Dutch Oven

Fill the bottom with Olive Oil and turn the heat on to medium.

Chop up one whole yellow onion and slice up one leek – add it to the pot and let it saute with a dash of sea salt and black pepper. Keep an eye on it, mix – about 5 minutes until the onions become translucent.

Chop up the fennel bulb and add it to the pot, mix it in well and let it saute about 5 minutes
Keep the green spiky top of the fennel to garnish.

Chop up about 5-8 small to medium size Yukon Gold potatoes in cubes – add to the pot and mix in well. Let the potatoes cook in with the onions for about 5 minutes as they begin to get slightly brown. Add 2-3 cups of Pacific Foods Gluten Free Chicken Broth or enough to cover the potatoes.

Dice up 3-4 medium cloves of garlic and add it to the pot. Add some dried Thyme, Rosemary and a bit more Sea Salt and Pepper, stir well. Cover the pot and simmer for about 25 minutes.

Turn off the heat. Scoop out about half of the soup into a heat safe bowl and let it cool. I put mine on top of an ice pack to let it cool about 5 minutes and I continue to stir it to release the heat.

Add about 1 cup of unsweetened cold Coconut Milk into the blender. Once the soup has cooled a bit, I scoop out half of that and put it into a heat safe blender. THIS IS VERY IMPORTANT – I remove the middle of the top of the blender and then put the top on to the blender. I use a towel to cover the hole slightly and then pulse the blender on puree a few times. You just want the big chunks of potato to become almost smooth. You do not want to fill the blender too high because the heat and pulsation may cause the lid to heat up too much and pop off. Please be very careful when you do this.

Pour the portion that you pureed back into the big pot. Add another cup of cold Coconut Milk into the blender and then the rest of the cooled soup. Put the top back on, cover with your hand and towel slightly and puree. Add this back to the big pot and stir in well.

Cook a few strips of bacon, 1- 2 per person depending on diet restrictions. I cook my bacon in between paper towels and on a microwave safe plate approximately 1 minute per slice. Once the bacon is done, dab excess grease off and chop up in to large bits.

Scoop out soup into bowls and garnish with bacon bits, fennel spikes and fresh ground black pepper. Serve and dive in!

Enjoy!

Lisa

For more info about the  GLUTEN FREE FOODIES  events or to chat with me via email glutenfreefoodie@gmail.com  I look forward to hearing from you!

I am in love … hot and spicy love … the kind that you crave and just can’t seem to get enough of … I will let you in on my secret …
Gluten Free Poblano Passion Soup!

The other night I just had this deep craving for something different and hot. Something that just wasn’t the ordinary daily flavors. The rainy season has kicked in around the Pacific NW and there is nothing better than a great big bowl of steaming hot soup. I wanted something easy so this is what I came up with.


Gluten Free Poblano Passion Soup
Pacific Gluten Free Broth 1 box
1 large yellow onion
3-4 large cloves of garlic
1-2 lbs. Chicken legs, wings or thighs with or without bones. I chose legs without the bones for ease.
olive oil
sea salt & fresh ground black pepper
paprika
chili pepper
1-2 limes
1-2 ripe avocados
1 large Poblano pepper
Jalapeno slices or green chillies
fresh cilantro
Corn tortillas for dipping

I roasted the Poblano pepper over the grill for about 15 minutes and kept turning it to roast all sides. You can also broil them by putting the pepper on a baking pan in the oven, top rack close to the coil and turn every few minutes. When all sides are done, put the Poblano pepper in a brown paper bag and roll up the bag tightly to create steam from the pepper. This will make it sweat and allow for easier removal of the skin. Leave it for about 10-15 minutes.

In a large pot, cover the bottom with olive oil and heat on medium. Dice up the onion and garlic and add to the pot with the oil. Sprinkle some sea salt, cover for a few minutes and let it simmer. Once the onions are translucent, add the chicken. Cover for a few minutes and then turn to cook through. Add the broth, sea salt, pepper, paprika and chili pepper and let simmer on medium covered for another few minutes while you cut up the Poblano.

Open the bag and take out the Poblano. Cut the stem off and slice down the middle. Brush off the outer skin with your hands. Remove the seeds and veins from the inside of the pepper. Cut into slices and the dice. Add to the pot with the chicken. Add the Jalapenos and or green chilies to taste or heat preference. Chop up the cilantro, add it to the pot and cover once again for about 15 minutes. Add the juice of one lime to the pot. Serve in bowls with more freshly chopped cilantro and Avocado slices. Warm up the Corn tortillas and eat. Total cooking time is about 30-45 minutes.

After just one spoonful of this soup I fell in love with the flavor of the Poblano pepper. It is slightly spicy but mellowed or well rounded. It is not the kind of pepper that kicks you! Tip – if you have soup left over for the next day … it is even better… I just can’t get enough!   So if you are making it for a gathering, make extra for yourself and make it a day ahead!

Enjoy!
Lisa

For more info about the GLUTEN FREE FOODIES events or to chat with me via email glutenfreefoodie@gmail.com                                                                           I look forward to hearing from you!