Here is a wonderful spin on a traditional favorite. It is great hot or cold. This recipe is wheat free, egg free, milk free and gluten free.
Potato Soup
1/3 Cup chopped onion or leek
1 Tbs Olive Oil (Grapeseed Oil can be used if allergic to Olive)
1 large baked potato
1 Cup water or Nut Milk
1/2 teaspoon freshly ground Caraway
In a small pan over medium heat, saute the onion in oil until soft but not brown. Coarsely chop the baked potato in a food processor or blender. Add the remaining ingredients. Add additional water or nut milk if needed for desired consistency. Place all ingredients in a medium saucepan over low heat and simmer 5 minutes to heat and blend flavors. Chill for an hour if serving cold.
