One of the things I love about cold weather is eating soup. This is one of our favorite soups. Truly, every member of my family really likes it, and I have extended family who enjoy it too. With sausage and potato in it, you can serve it as a main dish, and if you have meat and potato guys like I do, they are sure to love it.
Some of you have seen this soup before in my menu plans and in the recipe index, but I’m republishing it because it is worthy of extra attention. If you haven’t tried this gluten-free potato chowder yet, get busy! It’s also very easy to make dairy free and it tastes just as good.
This recipe is adapted from one in Bette Hagman’s book More from the Gluten-Free Gourmet.
- 1 pound bulk sausage, cooked and crumbled (the kind in a tube, not links or patties)
- 1 cup onion, chopped
- 1 cup carrot, shredded
- 1/4 cup butter or oil of choice
- 4 cups potatoes, sliced
- 3 cups chicken broth
- 1 cup milk or milk substittue (almond milk works well)
- 2 Tablespoons rice flour
- salt and pepper to taste
- In the bottom of a large saucepan, saute the onion and carrot in the butter.
- Add the chicken broth and potatoes. Bring to a boil, reduce heat and simmer until the potatoes are cooked.
- With a hand potato masher, break up the potatoes until they are only small lumps.
- Add the rice flour to the cold milk and blend with a fork. Add to the potato mixture.
- Bring to a boil, reduce heat and add the cooked sausage. Heat through.
- Add salt and pepper to taste.
Frozen peas could be added after the meat is added. The soup should then be cooked a couple of minutes more.
This recipe is submitted to the Ultimate Recipe Swap at Life as Mom which has a Food Allergy/Special Diet theme this week. Be sure to check out the other recipes. This is also submitted to Friday Foodie Fix at The W.H.O.L.E. Gang where you can find other recipes with carrots.