Here's a potato soup recipe I tweaked to remove processed food items and include a gluten and dairy free version. It is super yummy, perfect for a cold winter day!
Potato and Sausage Soup
6 cups potatoes (cubed - can be peeled or unpeeled)
1/2c celery (or more if you like a lot of celery) (diced)
1/2 an onion - diced
~1lb italian sausage (can substitute ham or bacon as well)
32 oz chicken broth (I use free range organic)
salt and pepper to taste
White Sauce (regular)
5T all-purpose flour
2 cups milk
White sauce (gluten and dairy free)
1 1/2 T olive oil
5T gluten free baking flour (I used Bob's Red Mill All-Purpose Baking Flour)
2 cups unsweetened almond milk
In a large pot brown the sausage. Add onions and sauté until soft. Add the potatoes, celery, and chicken broth. Bring to a boil and then simmer until the potatoes are soft. Salt and pepper to taste.
In a separate sauce pan, melt butter (heat oil). Add flour and stir to combine until there are no lumps (for the gf version, the oil will not adsorb all the oil, so you will have lumps and dry flour remaining, no worries). Add the milk, continuously stirring, keep those lumps away! Mixture will thicken (takes about 4ish minutes- keep stirring!).
Add white sauce to the potato mixture and stir to combine.
Serve with shredded cheddar cheese sprinkled on top.
If you refrigerate the soup and reheat, I found that the soup was VERY thick so I added water while reheating until I got a soupy consistency.