First blog posts, then a recipe? I know! Don’t get used to it, though. Work’s about to pick up shortly — more on that later.
But first, potato soup.
For reasons I will also discuss later, I made and then cancelled my dietitian appointment. At least for the foreseeable future, I am back to sorting this stuff out on my own. I keep flaring up, so I keep returning to the basics. Potatoes are safe. But I’m sick of baked potatoes, tbh. So I thought I’d see if I couldn’t make a palatable potato soup. And I did. My daughter, who is pretty much anti-soup, asked for seconds. And asked me to make it again the next night.
Of course, the next night she went to a birthday party and I misjudged the time she’d be getting back by about an hour, so this batch was a bit…smushy. Still tastes amazing, though. Potato soup is forgiving.
Potato soup (low-FODMAP, GF, vegan)
8 cups water
4 cubes (4 tablespoons) low FODMAP vegetable stock concentrate (see recipe at the end of this post)*
4 large baking potatoes, peeled and cut into 1-inch cubes
2 tablespoons potato flour
1 cup white cooking wine
1 teaspoon dill weed (or to taste)
1/2 teaspoon ground celery seed (or to taste)
1/2 to 1 cup grated Parmesan
Bring water to a boil; stir in stock cubes and return to a boil, stirring until well combined. Scoop out a small amount (1/2 to 3/4 cup) of the stock mixture and pour into a small saucepan; keep warm over low heat and add the potato flour a little at a time, whisking constantly, until smooth and thickened. Stir potato flour-broth mixture, dill, and celery seed into vegetable stock; heat to boiling. Add potato cubes to the boiling stock, then reduce to medium and cook until potatoes are tender, around 20 minutes. Stir in cooking wine and cook 5 minutes or until flavors have blended. Remove from heat and stir in Parmesan a little at a time until desired consistency/flavor is achieved.
*This would also work with 8 cups of your favorite vegetable broth. I just have to jump through hoops to avoid onions and garlic these days.