Creamy Gluten Free Black Bean Potato Soup

October 15, 2013

167

I wanted to add more protien to a classic potato soup so I turned to my favorite bean- Black Bean. I really liked the recipe katrina- runs had as it was a real creamy soup yet gluten free! I jazzed it up a little more by adding fresh carrots and celery towards the end! Try it it's fabulous!

5 lbs Potatoes- washed and diced leaving peelings on
3 cups Black Beans - I used dry beans that I soaked over night and rinsed off
1 Yellow onion- Diced
8 cloves Garlic- Minced
5 cups Vegetable Stock (Gluten Free)
2- 8 oz bar of Cream Cheese
1 1/2 cups of Celery- Diced
1 1/2 cups of Carrot- Diced
2 cups Shredded Cheddar Cheese
2 cups Milk
1 tsp Salt and Pepper (I don't use pepper as Im allergic) so use what seasoning you like!

Add potatoes, onion, garlic, black beans, stock, salt and any other seasoning. Mix together, cover, and cook for 6-8hrs or until potatoes are tender. Depending on how creamy you want the soup either leave it all and blend it or ( like I did) take 4 cups of potato and beans drained out set aside. Add cream cheese and milk to remaining stock mixture- use an emersion blender, blender, potato masher...whatever you need to blend it all up. Add the potato and beans that you set aside back in, add celery and carrots, and cheddar cheese. Stir, cover and let sit about 15-20min. Serve with extra shredded cheese, veggie bacon, green onions...or whatever you wish! * The black beans will turn your potatoes purplish black so don't freak out when you go back to check on it and it looks strange!

Nutritions

Calories
909

Sodium
2165mg
90% DV

Fat
45g
69% DV

Protein
63g
127% DV

Carbs
71g
24% DV

Fiber
20g
80% DV