Mock Potato Soup Recipe

I really miss potato soup since I am allergic to potatoes. This last week I had three teeth pulled and eating anything solid is too painful. So I made a soup that sounded pretty okay, just experimenting with what I had, and the taste was SO good! It tasted like potato soup!

This mock potato soup was so good, I just had to share it!

Mock Potato Soup Ingredients

• 1/4 Cup butter (I will experiment with olive oil this week also)
• 1/4 Cup Brown Rice Flour
• 2 Cups Chicken Broth or Vegetable Broth
• 2 tsp Namaste Italian Herb Coating Mix

Mock Potato Soup Cooking Instructions

1. In a medium sauce pan, melt butter over medium heat.
2. Add brown rice flour and stir to mix well. It will be thick. Let the mix cook for about 1 minute.
3. Add chicken broth (or vegetable broth) and stir vigorously with a whisk. Stir almost constantly to keep the flour from settling and cooking to the bottom of the pot. (Oops. Did that once!)
4. Cook until the soup starts to thicken (usually about 5-7 minutes)
5. Add in the Namaste Italian Herb Coating Mix and whisk vigorously to mix well.
6. Remove from heat and serve.

Optional add-ins

• A little So Delicious Coconut milk adds a bit of a milky taste and makes it creamier. I added 1/2 cup in place of broth.
• Add a little pepper or salt if you like. Although I didn't add salt because of blood pressure issues. I also used low-sodium broth.
• Add cooked chicken chunks. Just stir them in just before cooking.

I'll get the camera functional and get pictures for you tomorrow (along with my purple hair!)