Yukon Gold Potato Soup and Gluten Free Cornbread
Prep time
Cook time
Total time
Silver's recipe is with sausage, If you want your soup to be vegan, just omit the sausage.
Recipe type: Soup
Serves: 12 cups
  • 1 leek
  • 1 pound of ground mild Italian sausage
  • 2 carrots
  • 2 stalks celery
  • 6 - 8 Yukon gold potatoes
  • 1 quart half and half cream
  • 5 Tablespoons cornstarch
  • ½ teaspoon pepper or less ¼ teaspoon
  • 1 teaspoon salt to taste
  • ¼ tsp onion powder - more if you like
  • You will want to add seasoning to your own liking
  1. Start by putting big pot on medium heat and rolling sausage into meatballs. Sauté the sausage until brown.
  2. Chop peeled carrots, celery, leeks and potatoes.
  3. in a separate frying pan add olive oil and sauté leeks until limp. Put leeks into blender with a cup of water and purée.
  4. Add puréed leeks to meatballs in large pot and add six more cups of water, bring to a boil. add carrots and celery.
  5. Let boil for five minutes.
  6. Add largely chopped potatoes and continue to boil for ten minutes - no longer or potatoes will melt into nothing! [Unless you want to do that if you are not using any milk]
  7. Add about ½ teaspoon pepper or less-maybe, and ¼ tsp onion powder. ( You will want to add seasoning to your own liking) some people like the flavor fine without seasoning since you get so much flavors from the sausage and leeks!
  8. In a large cup or bowl put half and half and add 5 Tablespoons of cornstarch. Blend until starch is dissolved.
  9. Add this mixture to the soup while it is boiling, as soon as the soup is thickened, turn off heat immediately. * Make sure the cornstarch is added to the COLD half and half first, then that mixture is added to the boiling soup. This causes the soup to thicken without flour.
Recipe by JAQUO Lifestyle Magazine at http://jaquo.com/yukon-gold-soup/