Lactose-Free Potato Soup
“This is a great way for my husband and me to have rich, creamy soup without worrying about my lactose intolerance.” Lisanne Heyward - Richmond, Virginia
Ingredients
- 3 medium onions, chopped
- 2 celery ribs, chopped
- 2 tablespoons canola oil
- 4 cups reduced-sodium chicken broth
- 4 medium potatoes, peeled and cubed
Reviews
I made this during the pandemic. My husband and I ate it for lunch three times. It was delicious! I added carrots as one reviewer suggested, which gave it some color. I used my stick blender to puree it, but left some potato chunks for texture. I also used one tablespoon of butter and one of oil to saute the veggies. I served it with some chopped parsley on top, which I happened to have around. It was very tasty. I would make it again anytime.
I've made this recipe several times. I've gotten compliments every time. I never miss the dairy. Blenderizing a portion of it gives the soup a creamy and hearty texture. I only make a few alterations by adding galic, chopped baby carrots and lots of pepper!
great soup for my family!
Instead of blending, I used corn starch (mixed it with water first). Otherwise, I made it as written.
They won't let me see this even though I have a subscription. This happens too often grrrrrr!! I have had my subscription for years and years, and deliberately don't discontinue it knowing how much I enjoy this site and am willing to subscribe to get to it. please help!Janetplanet
My family really likes this recipe especially my daughter whom is lactose intolerant. She and the rest of the family request me to make it all the time. It's easy to make and very tasty. I usually triple the recipe because it's great as a leftover.