Gluten-Free Cream of Potato Soup

It’s the middle of April and the great outdoors are calling me. Not only are the birds outside my bedroom window telling me to get up and enjoy the day, but the dark, rich soil from my flower beds is begging me to come out and play.

After breakfast and some school work, the boys and I headed out to spring clean the yard. The air was fresh, the grass was turning a delightful green, and the sun warmed our backs.

I felt like twirling in circles with my arms widespread, singing like Maria in The Sound of Music. “The hills are alive, with the sound of music. . .”

I spared the boys my caterwauling though, (not to mention the neighbors), and contented myself with hopping from one flower bed to another ohhhing and ahhhing over little green sprouts. I saw a darling little chive, teasing me with its tiny purple blossoms.

We spent the morning in the sun, but by late afternoon it grew chilly again. Our typical spring weather prompted me to make, what will probably be, my last pot of soup for a few months.

I was already imagining a potato soup of some sort. The chives would blend in beautifully!

Mmmm. What a great way to say goodbye to winter and hello to spring!

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Cream of Potato Soup w/ Garden Fresh Chives

Prep Time

10 mins

Cook Time

1 hr

Soaking Time

8 hrs

Total Time

1 hr 10 mins

 

This Cream of Potato Soup is a great way to say goodbye to winter and hello to spring! Comfort food that's also gluten-free!

Course: Soup

Cuisine: American

Dietary Need: egg-free, gluten-free, nut-free, soy-free, sugar-free, yeast-free

Servings: 6 servings

Calories: 215 kcal

Ingredients

• 1/2 cup dry wild rice
• 2 Tablespoons unsalted butter
• 1 medium onion chopped
• 4 medium potatoes diced
• 1/4 cup dried parsley
• 1 handful fresh chives chopped
• 1/4 teaspoon dried thyme
• 1/4 teaspoon celery seed
• 1 teaspoon Himalayan salt
• 1/2 teaspoon black pepper
• 1 cup chicken stock
• 1 1/2 cups milk
• 2 Tablespoons cornstarch
• 4 slices bacon or 4 oz. pre-cooked ham - but be careful, this is processed

US Customary - Metric

Directions

1. Soak the wild rice for about 16-24 hours in water that's about 90 degrees. (You can do this by setting up a hotplate on very low.) Change the water and rinse every 4-6 hours to remove waste and bacteria from the rice.

2. When you're ready to put the soup together, drain and rinse the rice. Cover with fresh water and boil for about 40 min. or until rice is split and tender. Drain.

3. While the rice is cooking, cook the bacon. Set aside to cool.

4. Saute onions, potatoes, and butter in medium cooking pot. Add chives, parsley, thyme, celery seed, salt, and pepper. Add the chicken broth and let it simmer for about 15 min.

5. Combine milk with cornstarch and slowly stir it into the potato mixture. Let it simmer until thickens to desired consistency.

6. Add the cooked and crumbled bacon and wild rice to potato mixture and heat thoroughly. Serve and enjoy!

Recipe Notes

You can replace the bacon with ham for a delicious ham and wild rice soup.

Nutrition Facts

Cream of Potato Soup w/ Garden Fresh Chives

Amount Per Serving (6 servings)

Calories 215 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g31%

Cholesterol 27mg9%

Sodium 575mg25%

Potassium 263mg8%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 4g4%

Protein 7g14%

Vitamin A 265IU5%

Vitamin C 3.1mg4%

Calcium 88mg9%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Paula Miller, CHS, Metabolic Nutrition Consultant

Hi, I'm Paula - wife and homeschooling mom of six. Several family health issues, including candida and Lyme disease, has created a passion to take care of the bodies God's given us. My husband Travis and I are now free of the candida overgrowth that once caused bloating, brain fog, joint pain, and much more. I love helping clients from around the world to do the same with our Kicking Candida Program. Join our community on Facebook and via weekly newsletter where I share recipes, articles, and insight on living healthy.