4 Large potatoes – peeled and roughly chopped
2 large onions – peeled and roughly chopped
1 large carrot – peeled and roughly chopped
1 x 10 ounce can peeled tomatoes
4 cups water
2 teaspoons of gluten free chicken stock powder
1 tablespoon butter
1 cup of fresh pouring cream
1. Place all ingredients in a large saucepan and
2. bring to boil
3. Simmer for 30 minutes of until all vegetables are well cooked
4. Cool slightly
5. Puree in a blender for about 10 seconds
6. Return thick liquid to saucepan and stir through fresh cream
7. Reheat to desired temperature, stirring frequently
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About Chrissy Siggee
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