Vittoria of Deliciously Gluten Free is hosting the October ‘Go ahead honey, it’s gluten free!’ and her theme for October is: Indigenous Food. I almost didn’t make this challenge in time since I’ve been so busy with the kiddos, and I am overly critical of myself with these sorts of things. Then, yesterday, my Door to Door Organics box arrived with a pile of local organic potatoes, and the light bulb went on in my head: “Potatoes are native to America,” I thought. So, here you go, fresh local organic potato soup, which we ate for dinner tonight, and even had seconds
Saute for five minutes, in pre-heated soup pot:
1 & 1/2 cup chopped celery
1 cup chopped onion
2 minced cloves of garlic
Saute one minute more.
5 peeled potatoes, cut into 1 inch cubes
4 cups chicken (or other) broth
2 cups water
Simmer, lid on, for four hours.
Remove the lid and break up the potatoes with a whisk.
Add (to taste) 3/4 to 1 tsp Herbamare seasoning