Gluten and lactose free potato cream soup

Gluten and lactose free potato cream soup

Cream of potato soup8

16 years ago, when we moved to Belgium, we found it strange that there was practically no soup like we had in Hungary. Over time we got used to their soups. I think I have learned to make it over the years. Although it couldn’t be simpler: they cook the vegetables, blend them, salt and pepper them and serve with a bit of crouton or dried bread. I think there isn’t a Belgian family table without cream soup. Of course, you can add your own specialties, spices, toppings, but the base is the simple but delicious steamed vegetables.


3-4 medium potatoes
3 cloves of garlic
1 laurel leaf
salt to taste
3 dl lactose-free cooking cream
100 g lactose-free mozzarella cheese
bacon to taste (optional)
roasted potatoes to taste (optional)


I cut the potatoes into similar sized pieces. I added garlic, bay leaf and salt, and then cooked them.

Cream of potato soup1

Cream of potato soup2

After a while, by stabbing my fork in the potatoes, I checked if they were soft enough. I took some of it out and put them aside to fry them separately. I cooked the rest even longer, letting the water to almost boil.

Cream of potato soup3

When the potatoes were ready, the hand blender was a great help, because I used it to blend the potatoes until smooth, so there was not a single morsel in them. I stirred the cooking cream into it. The quantity is different for everyone, as some people like their cream soups thinner while others thicker, but remember, it’s a soup! I put it on the cooking plate again, added the cheese, and let the heat bring it to boil.

Cream of potato soup4

Cream of potato soup5

I toasted some slices of bacon. In a little oil, I fried the prepared steamed potatoes until brown.

Cream of potato soup6

Cream of potato soup7

Cream soups are best served hot, and I served them with bacon and fried potatoes. The Belgians love to serve a simple hot cream soup with a baguette.

Cream of potato soup8

And why gluten-free? I didn’t use any thickening agents for this soup, the potatoes themselves thickened it .


Stefania slice

Stefania slice

Stefania slice 10

Princess Stefánia Klotild Lujza Hermina Mária Sarolta (1864-1945) was the daughter Palatin Joseph’s youngest daughter – who became the Queen of Belgium – and was married at a young age to Franz Joseph I’s son, Rudolf.

After Rudolf’s suicide, the dowager heiress fled the Viennese court, began travelling and then married Elemér Lónyay, a landowner, with whom she lived happily in the castle of Elemér Lónyay, who was later made a count by Charles IV.

She was famous for her philanthropy, and it was under her patronage that the National Stefania Association, the predecessor of today’s Hungarian network of nurses, was founded in Budapest. The couple fled to Pannonhalma to escape the Second World War. Stefania died there.

While living in Hungary, she grew to love the country and its cuisine, and even enriched the Hungarian gastronomy. The main dishes she created, such as Stefánia-style slice, roast and risotto, all have in common that they contain boiled eggs in some form.

The Stefánia slice is delicious when warm with any kind of side-dish and when cold with a salad or in a sandwich.


2 servings from my meatball recipe
3 boiled eggs
6 slices of bacon


I mixed the ingredients for the meatballs according to the recipe, while boiling the eggs until hard. I greased a heatproof dish with baking butter.

Stefania slice 1

Stefania slice 2

Stefania slice 3

I divided the meat in three. I flattened half of each portion in the palm of my hand, layered the whole egg on top, and then covered it with the other half of the meat.

Stefania slice 4

Stefania slice 5

I wrapped it with bacon and put the prepared meat in the buttered heatproof dish.

Stefania slice 6

Stefania slice 7

I cooked the meat at 200 °C for 30 minutes, then at a higher heat until the bacon became brown.

Stefania slice 8

Stefania slice 9



Stuffed Portobello mushroom heads on a bed of minced meat, gluten-free

Stuffed Portobello mushroom heads on a bed of minced meat, gluten-free

Stuffed portobello mushroom heads 8

We love Portobello mushrooms. They don’t have a distinctive mushroom taste, so even my husband eats them, though, he’s not a fan of mushrooms. They don’t collapse when baked, they stay juicy. I just stuffed them with my favorite meatloaf. It can be made in advance, so when guests arrive, you just turn on the oven.


2 portions of meatloaf (see recipe)
4 Portobello mushrooms
8 slices of bacon


I mixed the meatball ingredients as usual. I divided the filling in two, spreading one half evenly at the bottom of an oiled ovenproof dish.

Stuffed portobello mushroom heads 1

Stuffed portobello mushroom heads 2

I divided the rest of the filling into four parts, formed them into meatballs and shaped them to the mushrooms. I coated the mushrooms with 2 bacons and put them in a preheated oven at 200°C for 30 minutes. If the bacon doesn’t become brown, roast on a higher heat for a few more minutes.

Stuffed portobello mushroom heads 3

Stuffed portobello mushroom heads 4

I cut the filling into four pieces and carefully lifted them onto the plates with the stuffed mushrooms. Served them with steamed rice.

Stuffed portobello mushroom heads 5

Stuffed portobello mushroom heads 6

Stuffed portobello mushroom heads 7