Potato Soup

It is frigid here in Northern Utah.  All I really want is soup lately, I have a harder time convincing my family of that (they aren't huge soup fans), but this one is definitely fantastic and not too bad to whip up on a cold evening.

It's basically my Clam Chowder, minus the clams and clam juice.  So, yeah, easy-peasy, and definitely warming on a cold winter night.

This post was shared on Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Whole Food Fridays, and Gluten Free Fridays.

Potato Soup

4 strips of bacon, cut into 1" pieces
1/2 cup minced onion, about 1/2 small one
3/4 cup diced celery
3/4 cup diced carrots
2 cups cubed potatoes
4 cups chicken broth (I used Imagine brand low sodium)
1/3 cup canola oil
1/3 cup+ 1/6 cup millet flour
2 cups non-dairy milk
1 tablespoon red wine vinegar
1 teaspoon salt plus more to taste, if needed
1/2 teaspoon black pepper plus more to taste, if needed

Fry bacon pieces in a large saucepan until crispy.  Remove and drain on paper towels, then crumble.  Add vegetables to bacon drippings and cook for 3 minutes. Add in chicken broth, cover and cook over medium heat until tender, about 10-15 minutes.

Meanwhile, in another saucepan, heat oil over medium heat.  Whisk in millet flour until smooth.  Whisk in nondairy milk and stir constantly until thick and smooth.  Stir the milk mixture into the soup. Heat through, but do not boil.

Stir in vinegar and season with salt and pepper and add in the crumbled bacon.