Loaded Baked Potato Soup Gluten Free Recipes

LOADED BAKED POTATO SOUP (GLUTEN-FREE)

Steps:

• In the bottom of a stockpot or Dutch oven, cook bacon until extra crispy.
• Remove bacon and drain on paper towel. Set aside.
• Discard all but approximately 2 tablespoons of the bacon grease.
• Add 3 tablespoons of butter and melt over medium heat.
• Add the flour and whisk together, cooking for about 3 minutes.
• Whisk in milk and chicken broth, cooking over medium heat until slightly thickened.
• Add diced potatoes and cook over medium-low heat, stirring occasionally, until potatoes are soft. About 20 minutes. It should not boil or it will stick to the bottom.
• While potatoes are cooking, chop the bacon into very small pieces. Some will be added back to the soup, and some reserved for garnish.
• When potatoes can easily be pierced with a fork, stir in 1/2 of the bacon bits, shredded cheddar cheese, sour cream, salt, and pepper.
• Taste and adjust seasoning to your liking.
• Serve topped with additional shredded cheese, a sprinkling of bacon bits, and some chopped chives.

LOADED BAKED POTATO SOUP (GLUTEN FREE)

Steps:

• Pierce potatoes; microwave on HIGH for 5 minutes, turning over after 2 1/2 minutes.
• Cut potatoes in chunks. Combine potatoes, broth and milk in large microwaveable bowl. Microwave on HIGH for 6 minutes, stirring after 3 minutes.
• Slightly crush potatoes with a potato masher.
• Reserve 2 tablespoons each of bacon and cheese and 1 tablespoon of the onions for topping; set aside. Add remaining bacon, cheese and onion to soup.
• Serve topped with reserved bacon, cheese, onions, and sour cream.