Creamy Potato Soup

I wasn’t sure this recipe was going to work without dairy milk so I put off trying it for years. I’m so happy that I decided to make it last week. My husband thought it was just as good as the original – dairy/gluten filled soup!

4 slices bacon, cut up into small pieces

2-3 Tbs. minced Vidalia onion

1 celery rib, thinly sliced

3 medium red potatoes, cubed

1 tsp. salt

1/4 tsp. black pepper

1 tsp. sugar

1 1/2 c. chicken broth

1/3 c. gluten-free flour blend (I used Pamela’s GF bread mix)

2 1/2 c. coconut milk

1 c. frozen peas

In large saucepan, cook bacon until crisp. Remove bacon and drain on paper towel. Keeping the heat around medium, add onion and celery to the pot (with the leftover bacon grease) and saute until tender. Add broth, potatoes, sugar, salt, and pepper. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes. Combine gluten-free flour and 1/2 cup of the coconut milk, stirring until smooth; then gradually stir it into the soup. Bring to a boil, cooking and stirring for 2 minutes. Stir in peas, and remaining coconut milk, and heat all the way through.