Lactose Free Potato Soup Recipes

Steps:

• In a large saucepan, saute onions and celery in oil until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, process half the soup until smooth. Return to pan; heat through.

Steps:

• Cut Cauliflower into florets.
• Place 4 cups of Silk Original Soy Milk and Cauliflower in stockpot. Simmer covered for 25 minutes or until desired tenderness.
• While cauliflower is cooking, steam potatoes in microwave. (Each steamer bag takes 7 minutes.).
• Dice potatoes and set aside.
• Saute onions & garlic in olive oil over low heat for about 5 minutes. Allow flavors to enhance, but do not brown it! Set aside.
• By now cauliflower should be tender, drain liquid from cauliflower. Reserve it for the soup!
• Use mixer to blend cauliflower, then put back in stockpot.
• Add diced potatoes, sauteed onions/garlic, can of chicken broth & reserved soy milk. Stir until combined over medium heat until warm.
• Serve garnished with cheese, chives, and bacon.

Steps:

• NOTE: Regarding the non-dairy ingredients I used, the cheddar cheese I used was Kroger Value brand (a Fry's grocery store brand) Cheddar Melt Topping Shredded Imitation Cheddar Cheese, Almond Breeze (from Diamond brand) Original Almond Milk, and Tofutti brand Better Than Sour Cream. Regarding the cooking method of the white onions and yellow pepper; I purposely cooked them down, but if you would rather you can add the white onions and yellow pepper a bit later, but before the bacon is finished cooking. I wanted to infuse the flavors of the three in the skillet.
• In a skillet fry up the chopped bacon, adding in the chopped white onion and chopped yellow pepper at the same time.
• Add the chopped and peeled potatoes to 2 cups of water and bring to a boil; cover and turn heat to low and simmer for 20 minutes.
• When bacon is crisp and onion and pepper are translucent, drain on paper towels.
• When potatoes are tender, add 4 slotted spoonfuls of potatoes into a blender. Add 1/3 cup non-dairy milk and 1/3 cup of the potato water. Blend potatoes and liquid until smooth.
• Drain potatoes left in the pan, but reserve the potato water and set aside. Add blended potatoes back into pan with remaining un-blended potatoes. Add to the pan 1/3 cup non-dairy shredded cheddar cheese, 1 tbsp non-dairy sour cream, the drained bacon, onion and pepper mixture, and another 1/3 cup of the reserved potato water. Stir to combine, heating on medium until cheese is melted.
• Add 1 -2 tbsp of sliced green onion, and salt and pepper to taste. (I used about ¼ tsp pepper and no salt). Heat for an additional minute or less.
• This should create a fairly thick soup, but if you want it thinner, add in more of the leftover reserved potato water a little at a time until desired consistency is reached.
• Serves approximately 3.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with nonstick cooking spray.
• Layer potatoes and onions in the prepared baking dishes, seasoning each layer with salt and pepper.
• Melt non-dairy butter in a medium saucepan over medium heat. Stir in flour until blended. Whisk in vegetable broth, stirring constantly, until sauce boils and thickens. Pour sauce over the potatoes and onions; sprinkle paprika over the top.
• Bake in the preheated oven until potatoes are tender and golden brown, about 50 minutes.