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!
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.