Monthly Archives: February 2015

Dairy-Free Baked Potato Soup



How many two-hour school delays equal a snow day to make up? Asking for a friend.

Here is a recipe for one of my favorite wintertime soups, adapted from Stephanie O’Dea’s recipe at Crockpot 365. It will cook in the crockpot all day and make your house smell wonderful while you’re out shoveling and trying to get the car to start.

Dairy-Free Baked Potato Soup
Serves 12
Creamy, Dairy-Free Baked Potato Soup for the Slow Cooker
  1. 5 lbs russet potatoes, peeled and cut in 1 to 2-inch chunks
  2. 1 onion, diced (1 cup)
  3. 4 cloves garlic, minced
  4. 1 teaspoon seasoned salt (I use Krazy Jane's Mixed Up Salt)
  5. 1/2 teaspoon black pepper
  6. 1/4 teaspoon red pepper
  7. 2 quarts chicken broth
  8. 1 (8-ounce) package dairy-free cream cheese (I use Tofutti)
  9. 6 oz. (half a container) Tofutti Better Than Sour Cream
  10. 12 oz. bacon for garnish, cooked and crumbled
  11. green onions or chives for garnish, chopped
  1. Use a 6 quart or larger slow cooker.
  2. Spray the stoneware insert with nonstick cooking spray.
  3. Peel and dice the potatoes, and put them into the stoneware.
  4. Add the onion and garlic.
  5. Sprinkle in the seasonings.
  6. Pour in the broth.
  7. Cover and cook on low for 8 hours, or on high for 4 hours until the potatoes are fork-tender.
  8. Using an immersion blender, puree the soup until smooth.
  9. Add the dairy-free cream cheese and dairy-free sour cream by the spoonful.
  10. Replace the lid.
  11. Cook on high for about 30 minutes, or until the cream cheese and sour cream are dissolved.
  12. Stir with a whisk a few times during the 30 minutes.
  13. Serve the soup, and garnish with the crumbled bacon, green onion or chives, if desired.
Adapted from Crockpot 365
Adapted from Crockpot 365
No Whey, Mama

Split Pea Soup My Children Will Eat



Alternate title: Ugly Food That Tastes Good

It’s winter. It’s cold. Our immune systems and our possessions are giving up one by one. So far the toaster, garage door opener, and parts of one vehicle’s engine have succumbed to seasonal affective disorder and given up. The lightbulb and protective light cover in our oven went out in a blaze of glory, spewing shattered glass all over the inside of the oven. We borrowed my mom’s car while ours was being repaired, and a passing snowplow threw a rock or piece of ice and shattered the rear window as her car sat in our driveway. Seriously.

I think it’s time for some hearty, inexpensive comfort food. And a hot toddy.


Split Pea Soup My Children Will Eat
Serves 12
A hearty, ham-filled split pea soup with pureed vegetables.
  1. 1 16 oz. package of green split peas, rinsed and drained
  2. 8 cups water
  3. 1 meaty ham bone
  4. 1 small onion, chopped
  5. 2/3 c. chopped carrots
  6. 2/3 c. chopped celery
  7. 1 raw potato, peeled and chopped
  8. 2 bay leaves
  9. 1 garlic clove, minced
  10. salt and pepper to taste
  1. Combine all ingredients except salt in a large pot with a lid.
  2. Bring to a boil over medium-high heat.
  3. Reduce heat to a simmer.
  4. Cover and simmer for 1 to 1 1/2 hours or until peas are soft, stirring occasionally.
  5. Remove bay leaves and ham bone.
  6. Using an immersion blender, puree the soup until smooth.
  7. Cut meat off of the ham bone and dice.
  8. Add the ham pieces back to soup.
  9. Add pepper to taste.
  10. Taste for salt and add salt if needed. (The ham usually provides enough salt.)
  1. Pureeing the vegetables is the secret to making this soup palatable for children--and adults!
  2. Split Pea Soup is wonderful with grilled cheese sandwiches. I use Daiya cheddar for dairy-free grilled cheese.
No Whey, Mama