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!
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!
- 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
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.
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.
While the rice is cooking, cook the bacon. Set aside to cool.
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.
Combine milk with cornstarch and slowly stir it into the potato mixture. Let it simmer until thickens to desired consistency.
Add the cooked and crumbled bacon and wild rice to potato mixture and heat thoroughly. Serve and enjoy!
You can replace the bacon with ham for a delicious ham and wild rice soup.