Yukon Gold Potato Soup.
This Yukon Gold Potato soup is gluten free as it does not use any wheat flour to thicken the sauce. It uses Yukon gold potatoes, pork sausage and leeks. You can use red potatoes and I have even used Russet potatoes as well as White Rose potatoes.
I make my potato soup like my mother did without milk or cream as my brother was severely allergic to milk and dairy. So I learned how to make my potato soup with the Russet potatoes and mashed them into small chunks the size of marbles. The potatoes make a nice thickness and I add chicken or vegetable broth to thin it.
I also used two large leeks and two large onions. I used to use bacon as my grandmother did, then later I was making it more vegan without the meats and of course no dairy. My daughter IoBlue makes it vegan style for us without sausage. Here is Silver’s gluten free version.
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
- Start by putting big pot on medium heat and rolling sausage into meatballs. Sauté the sausage until brown.
- Chop peeled carrots, celery, leeks and potatoes.
- in a separate frying pan add olive oil and sauté leeks until limp. Put leeks into blender with a cup of water and purée.
- Add puréed leeks to meatballs in large pot and add six more cups of water, bring to a boil. add carrots and celery.
- Let boil for five minutes.
- 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]
- 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!
- In a large cup or bowl put half and half and add 5 Tablespoons of cornstarch. Blend until starch is dissolved.
- 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.
What goes great with this soup?
Cornbread made with Gluten Free Flour
There are many variations of cornbread, My daughter Silver makes it with gluten free flour. She has loved my cornbread since she can remember. I make it pretty much the same. I have made it with water instead of milk, and also substituted the oil for apple sauce occasionally, It is different for sure. I have omitted the sugar and used the apple sauce as well. You need the salt though. Silver likes her cornbread to be very sweet and uses a full cup of sugar as opposed to the usual 2 tablespoons to ¼ cup in most recipes.
Serves: 12 portions
- 1 heaping cup gluten free flour
- 1 heaping cup GMO free cornmeal
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- ¼ cup sugar - you can use more or less
- 2 eggs
- 1 stick = ¼ cup solid - butter [melted]
- 1 cup whole milk
- 1 cup Greek yogurt - optional [will make the cornbread moister]
- Preheat oven to 400 degrees.
- In a large bowl, stir together the dry ingredients until incorporated.
- In a separate small bowl, whisk together the wet ingredients until they are completely combined.
- Pour the wet ingredients into the dry and stir together, just until incorporated (do not over mix!).
- Pour mix into a greased pan
- Bake in a greased skillet or pan in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for at least 20 minutes before slicing and serving.
Step by step
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