My dear friend Dawn was recently diagnosed with breast cancer. She’s been careful to follow a pretty strict diet and has recently decided to go gluten free. Last week I wanted to take her a meal that her AND her family could enjoy. I ended up making two batches of this Gluten Free Chicken and Potato Soup. One for her family and one for mine. This soup was a big hit in my home!
Ingredients:
1 5lb bag of potatoes (and yes your arm will ache from chopping these up!)
4 tsp minced garlic
1 1/2 tsp nutmeg
salt & pepper to taste
5 cups of gluten free chicken stock
1 yellow onion chopped
3 chicken breasts chopped
1 cup of peas (I used frozen)
1 cup of corn (I used frozen)
16 oz fat free cream cheese
2 cups of milk (we use 2%)
Shredded Mild Cheddar Cheese (for topping)
Directions:
Chop up the 5lb bag of potatoes. My hand was really hurting after making two batches of this at once! That’s 10lbs of potatoes!!! Transfer to pan. Add minced garlic, nutmeg, salt and pepper, yellow onion and chicken stock. Heat on medium until potatoes are soft.
Chop the chicken breasts into cubes and cook in a separate pan. Set aside when ready.
Transfer potatoes/mix to mixer bowl and mix until reaching a smooth consistency. And back to the pan we go!
Add the cooked chicken, peas, corn, cream cheese and milk. Continue to stir while cheese melts. Once melted, leave on low for about 15-20 minutes until smooth and thoroughly heated.
Top soup with cheddar cheese. My husband and I are spice freaks so we added cayenne pepper AND crushed red pepper to ours.
What’s your favorite potato soup recipe?
