Creamy Potato Soup
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Ingredients:
1 medium onion - chopped
2 celery ribs - chopped
2 medium carrots - grated
1/2 cup of butter or margarine
2 tablespoons of sweet rice flour
4 cups of milk
1 can Progresso Cream of Mushroom soup
1 1/2 cups of cubed cheddar cheese
6 large potatoes, peeled, diced, and cooked (about 8
cups)
1 teaspoon Lawry's Seasoned salt
Directions:
In a Dutch oven, sauté onion, celery and carrot in
butter until tender. Stir in GF flour until blended.
Gradually add milk. Bring to a boil; cook and stir
for 2 minutes or until thickened. Add soup, cheese,
potatoes & Lawry's; mix well. Cook and stir until
cheese is melted and soup is heated through. Yield:
10-12 servings (3 quarts).
If you can do lots of dairy - this is a good one. We
have not tried subbing out the dairy.