When you're in the mood for a comforting bowl of soup, try this dairy free potato soup. It's so creamy and wonderful, and salty ham adds the perfect finishing touch!
In a large sauce pan, saute the onions and celery in the olive oil for about five minutes until onion is translucent.
Add the potatoes, ham, and broth and bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 25 minutes.
Add the non-dairy milk and salt to the pot, then stir.
Put the gluten free flour and the water in a small container with a lid, and shake well. Drizzle the mixture in the soup while stirring until it reaches the desired thickness.
Season with more salt and pepper if needed. Serve the soup with crackers or bread.
Notes
Leftovers will keep in the refrigerator for 4 days.If you aren't dairy free, go ahead and use regular milk.You can use bacon instead of ham if you prefer. You could also leave the ham out if you need to make this vegan.