Not my original recipe, but I made it Gluten Free by substituting corn starch for the flour. The exchange is 1 Tablespoon of corn starch for every 2 of flour. In stead of making roux, I melted the butter, then added the milk to the pan. I used half of a 1/4 cup of cornstarch with just a tiny bit of cool water in it to liquify it. Then I used a whisk to add it to the cream and cooked it to think consistency then added to soup base at the end just like the recipe. The sweet potato gave it an amazing flavor and the Old Bay was the perfect seasoning for this and not something I would’ve thought about for a soup! It gave it a warm spice and I had seconds it was sooooo good! I also used this wild rice which is one of my favorites! Enjoy! – Heather’s Favorites
