Gluten and Dairy Free Chunky Potato Soup

It seems like lately, I have lots of friends who have discovered the need to go gluten free.  I have heard the problems they have finding recipes that are good.  This recipe comes courtesy of my boss, who is trying a new food program as she calls it.  The soup is both gluten and dairy free.  I was a bit skeptical of this recipe, but it was delicious!! It is not the typical potato soup but has great flavor and the kids loved it.

Chunky Potato Soup
adapted from The Ultimate Guide to the Daniel Fast
1 Tablespoon olive oil
1/2 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
2 garlic cloves, minced
4 cups Vegetable broth
5 cups potatoes, peeled and cubed (about 3 large potatoes)
1 yellow or zucchini squash. diced (optional)
1 bay leaf
1 teaspoon salt
1/2 teaspoon thyme
1/8 teaspoon pepper
1/2 cup rice milk (or almond milk)
1 teaspoon dried parsley
Heat olive oil in a saucepan over medium heat.  Cook onions, carrots and celery until vegetables are softened.  Stir in garlic and cook for 30 seconds, stirring constantly so garlic does not burn.

Add broth, potatoes, squash, bay leaf, salt, thyme and pepper.  Bring to a boil. Simmer for 30 minutes or until the potatoes are tender.  Disgard bay leaf.  Add half of the potato mixture to a food processor or blender and process until smooth.  Return to saucepan.  Stir in the rice milk and parsley.  Cook unitl heated through, and serve.