When I first found out about Jillian’s food allergies nine years ago, my whole world was spinning. A midst the obvious worries about her health were the day to day concerns over food. “What are we going to eat now?!”
Luckily, I wasn’t the only one who had these worries. There were other moms who had kids with the same allergies (dairy, eggs and nuts). And some of these moms had written cookbooks! Praise the Lord!
The very first allergy-friendly cookbook I bought was Theresa Kingma’s Dairy-Free, Egg-Free Kid Pleasing Recipes & Tips. Exactly what I needed.
And this was the very first recipe I made.
So delicious and so simple, it has been a staple in our go-to recipe box for 9 years now. In fact, I just made it last week. (Jillian was thrilled — it’s one of her absolute faves!)
Quick Potato Soup
We almost always have potatoes on hand. Try to buy organic potatoes if you can. Conventional potatoes soak up SO many pesticides from the ground. These bad boys easily make it onto the list of what to buy organic.
Pick out 6 large potatoes or 8 medium ones (or some combination thereof).
Give them a good wash (even organic potatoes have dirt on them!).
The original recipe calls for peeled potatoes, and I did that for years. But I leave the peel on now. When you blend the soup at the end, you can’t tell if there’s peel or not. Why do all that extra work for nothing?! Plus, the peel is where the nutrients are. Win-win!
Chop them up into smallish pieces. One-inch cubes will do fine. No need to be OCD here; they just need to be small enough to cook quickly.
Once you’ve chopped them all up, place them in a large pot and cover them with chicken broth (about one cup of broth per large potato).
Put a lid on the pot and bring it to a boil. Then turn the heat down, and let them simmer for 20 minutes or so.
While the potatoes are cooking, dice one medium onion and two cloves of garlic. Saute them in a little olive oil, just until the onions are translucent, and set them to the side.
Now, chop up about a pound of bacon and saute until crisp. Hold onto that, too. You’ll need it in a minute.
Now it’s time to check the potatoes. Use a fork and try to mash them against the side of the pot. If the squish easily, you’re ready for the next step. (And you’re almost done!) If not, cook them a bit longer.
This is the last part, and it’s super easy and kind of fun!
Toss the cooked onion, garlic and bacon into the pot of potatoes, and give it a good stir.
You can be done right now, if you want. A thick and chunky potato and bacon soup might be all you need.
But I grab my immersion blender and go to town to make a hearty, creamy, stick-to-your-ribs potato soup.
- 6 large baking potatoes
- 6 cups chicken broth
- 1 lb bacon
- 1 Tbsp olive oil
- 1 medium onion
- 2 garlic cloves