{in the pot} Gluten Free Potato, Sausage, Navy Bean Soup: AKA :: Yellow Soup

This is my sons favorite thing to eat, his comfort food if you will. So, of course when opportunity knocks for any type of celebration what-so-ever this soup is requested and all family must be there to eat it....grandparents, cousins, aunts and uncles...it is time for "Mama's Yellow Soup". I make this about 4 times a year...always for birthdays, some time around the holidays when the family is gathered together again, and when my son isn't feeling well and on the verge of recovery. So enjoy "My Yellow Soup" from My kitchen to yours! This soup is the beginning of a tradition to be passed down in generations. I love beginning traditions with food.


Gluten Free Potato, Sausage, Navy Bean Soup: AKA :: Yellow Soup
by amy twomey

ingredients
1 large bag of big organic potatoes, whatever is available, skinned and chopped big
2 cups cream
1 yellow onion(optional)
1 tsp gf Worcestershire sauce
4 cloves garlic
salt and pepper to taste
celery seed
celery salt
cayenne pepper
nutmeg
shredded cheddar cheese
1 cup sour cream
2 small packages of gluten free sausages, grilled
green onion(optional)

Begin with soaking and cooking the navy beans. Then as they are close to be finished, drain and clean beans and add water filling the pot just over the beans. Bring to a boil again and then turn to medium heat. Take half of the beans out and pure them and put them back into the pot. Stir well. Now you are ready to peel the entire bag of potatoes, and add the potatoes to the pot. I add a handful of sea salt while boiling. Cook until potatoes are very mushy and soft.

Chop up the garlic, and onion(optional) and add to the pot with the cayenne pepper, nutmeg and salt and pepper to taste.

Stirring well and sure that the heat is medium to lo so the bottom of the soup doesn't burn in your pot. Water as needed. Add 2 cups of cream, sour cream, Worcestershire sauce, 1/2 tsp celery salt, and 1/2 tsp of celery seed, Turn heat to very low for a few hours(checking always and stirring, may need to add cream if needs more liquid). Add in 4 c. shredded cheddar cheese, stirring well.

Set out shredded cheddar cheese in a bowl for topping.

Add grilled sausage to the pot at the last minute and let cook for a few more minutes.
May also dice green onion as a topping(optional).

{in the pot} yellow soup : potato

photo by amy twomey

This is my sons favorite thing to eat, his comfort food if you will. So of course when he turned nine last month his special request to me for a our "big family meal" was "yellow soup". So all of our family came over to celebrate his birthday and enjoyed a big bowl of yellow soup together. You can also add sausages to this for another meal. I make this a few times a year for my sons birthday, some time around the winter holidays when the family is gathered together again, and always when my son isn't feeling well and on the verge of recovery. Enjoy!

yellow soup by amy twomey

ingredients

1 large bag of big potatoes, Idaho, russet, whatever is available

1 bag of golden potatoes

2 cups cream

1 yellow onion

1 tsp gf worchestershire sauce
4 cloves garlic

2 leeks, (clean thoroughly and use white parts only)

sea salt

salt and pepper to taste

celery seed

celery salt

chicken broth, gluten free

cayenne pepper

nutmeg

shredded cheddar cheese as topping

1 cup sour cream

1 package of bacon, sauteed

green onion(optional)

Begin with peeling the entire bag of big potatoes, and boil in a full huge pot of water. I add a handful of sea salt while boiling. Cook until potatoes are very mushy and soft.

In a separate pot boiling the smaller bag of golden potatoes, peel them before boiling them and chopped them small in size, bigger then diced about 1/2 inch squares. Boil until soft, must watch carefully as they cook fast when they are diced small. drain as soon as they are ready before they get too mushy and set aside.

In the cuisine art chop the leeks, garlic, and onion and remove into a big bowl, set aside

Now in the cuisine art again add drained potatoes, not the Golden's though. Keep checking Golden's and turn heat off and drain those and set aside.

Make your soupy mashed potato consistency, adding chicken broth as needed. and add that to the big pot potatoes used to be in. Now add leeks, garlic and onion into the big pot. Add 2 cups more of chicken broth, 2 cups of cream, 1 1/2 tsp of pepper, 2 tsp of salt, 1/2 tsp celery salt, 1/2 tsp of celery seed, 1/3 tsp cayenne pepper. Turn heat to very low for a few hours(checking always and stirring, may need to add cream if needs more liquid).

Add drained golden diced potatoes to the big pot now, and stir well. Add 1 cup of sour cream.

Saute bacon in a pan and drain and chop up as a topping.

Set out shredded cheddar cheese in a bowl for topping along side the bacon.

May also dice green onion as a topping.

Serve with a green salad + gluten free bread toasted.