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  1. Celiac.com 12/15/2018 - Winter is fast approaching, and that means winter cooking for winter appetites. This gluten-free soup is creamy, buttery, and delicious, It’s also easy to make. It’s a hearty, harmonious marriage of bacon, cheese and baked potato that will warm both stomach and soul all the way until spring. Ingredients: 2 large baking potatoes 4 tablespoons butter ½ cup chopped onion ¼ cup chopped celery 3 tablespoons potato starch ½ teaspoon dried thyme, crushed 4 cups light cream or half-and-half ¼ cup sour cream 1¼ cups shredded American cheese 1 cup chicken broth 8 slices bacon, crisp-cooked, drained and crumbled 2 tablespoons green onion, sliced thin ¼ teaspoon salt ⅛ teaspoon ground black pepper Directions: Clean and dry potatoes. Prick potatoes with a fork. Bake in oven at 425 degree F for 45 minutes to and hour, until cooked through. Use a fork to test. Put potatoes aside to cool. Chop cooled potatoes and set aside. In a large stockpot, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes or until crisp-tender. Stir in flour, thyme, salt and pepper. Add half-and-half or cream all at once. Cook and stir for 5 to 6 minutes or until thickened and bubbly. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts. Slightly mash potatoes with the back of a spoon or a potato masher. For the topping, reserve 2 tablespoons of the bacon. Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through. When heated through, spoon soup into bowls. Top each bowl with a pinch of bacon, cheese, and green onions, and a dollop of sour cream.
  2. Celiac.com 12/16/2017 - Looking for something warm and tasty, yet easy to make? This delicious ham and potato soup will fill your tummy and warm your soul. It's so comforting it practically wraps you up in a blanket and sings you a lullaby! Ingredients: 3½ cups chicken stock 3½ cups peeled and diced potatoes 1 cup diced cooked ham (from ham hocks) ⅓ cup parmesan cheese ½ cup diced celery ½ cup finely chopped onion 5 tablespoons butter 5 tablespoons potato starch 2 cups milk ½ teaspoon salt, to taste 1 teaspoon ground white or black pepper, or to taste Chopped chives, or flat leaf parsley, for serving Directions: Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken stock, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in potato starch with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly whisk in some milk, avoiding lumps, until all of the milk is added. Whisk in parmesan cheese. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately with toasted gluten-free bread and butter, and chives, or parsley garnish, as desired.
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