Gluten Free Creamy Potato Soup

I was cleaning out my chest freezer when I realized I had saved two ham bones. They were all wrapped up just waiting to be used.  I usually cook a ham and then save the bone for another meal. Well, it just happened to be really chilly outside so I decided I was going to make myself some creamy potato soup. Now this was a first for me but I make pea soup all of the time so I figured it couldn’t be that hard. It turned out perfect. Chunks of ham and potato, who could ask for more. I called this soup creamy potato but there isn’t any dairy in my recipe. The potatoes boiled down and made this wonderfully thick soup.

Potato Soup

• 2 ham bones
• 6 cups GF chicken stock
• 4 potatoes peeled and diced
• 1 large onion diced
• 1 carrot diced
• 1 tsp salt
• 6 twists on the pepper grind

1. Start by cooking your ham bone in the broth for at least 30 minutes.
2. Remove the bone from pan and cut up the left over meat into bite size pieces. Add ham pieces back into soup.
3. Add the rest of your ingredients and simmer for 20 minutes.
4. If soup seems too thin add 2 tbl of tapioca starch to thicken. Serve with a fresh piece of hot bread.

Celery – Where’s it been all my life?

Did you know that eating celery can help reduce stress? I kid you not, it’s a natural tranquilizer! If I had known that I would have dissed it less and ate it more.

Lately I have begun to realize how much of my respect celery actually deserves. I used to think it was okay with cream cheese in it, but I wouldn’t go out of my way or anything. It was a diet food; something you were supposed to crunch on to satisfy your need to chew without adding calories (it only satisfied me if it was stuffed with cream cheese.)

Then last year I moved close to my oldest sister. I was telling her one day how much I used to love her tuna sandwiches when I was a teenager. She said the secret ingredient that made them so good was celery.

What? Read more

Start Your Holiday Dinner With Soup Just Like A Fine Restaurant

Steaming hot soup full of tummy satisfying ingredients is particularly well suited to cold weather and to begin your holiday dinner.

Soup has many advantages over other foods. Vegetables can be hidden inside and the picky eater will never know the difference – pulverize them in a blender. Just stifle the urge to ask, “Do you know what you just ate?” or giggle uncontrollably when they eat it and ask for more. Read more

Toss-it-in Soup

One of the reasons that I love to make soup is because it’s harder to screw up than a lot of other dishes.

As long as you have a few base ingredients such as chicken or beef stock and onions, you can just sort of rummage through your cupboards, refrigerator, and freezer and see what else you can toss in. And when it’s done people will ask you for that wonderfully unique recipe. (Tell them it’s a secret, because you’re not going to bother writing down what you threw in the soup and you usually won’t be able to remember everything.)

Here’s one of the toss-it-in soups that I made on the spur of the moment and that turned out to be good enough to make again. I don’t put amounts here because, frankly, I don’t remember! Read more