BAKED POTATO SOUP
This thick and hearty baked potato soup is the perfect comfort food for cold winter evenings. It's so easy to make and gluten-free too!
Servings: 6 servings
Ingredients
- 4 cups potatoes, unpeeled and cut into cubes
- 1-¾ cup chicken broth (vegetable broth can be used for vegetarian diets)
- ¾ cup fat free half & half
- ¾ cup milk (can also use almond milk)
- 1 teaspoon fresh basil, chopped
- ¼ teaspoon sriracha sauce
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 4 Tablespoons butter
- 2 onions, diced
- 2 stalks celery, chopped fine
- 2 Tablespoons flour or 1 Tablespoon cornstarch for gluten-free
- 1-¼ cups cheddar cheese, grated (½ cup for soup, ¾ cup as garnish)
- 8 slices bacon, cooked & crumbled, reserve fat (2 pcs bacon for soup, 6 pcs bacon for garnish)
- Garnish: chopped green onions, cheddar cheese, crumbled bacon
Instructions
- Place potatoes in a large saucepan with enough water to cover. Cook for 10 minutes then drain in colander.
- In medium-sized bowl, mix together chicken broth, half & half, milk, basil, sriracha sauce and salt & pepper. Set aside.
- In same large saucepan, melt butter and sauté onions and celery over medium heat until tender and translucent, about 10 minutes.
- Add the flour or cornstarch and whisk until well incorporated. Cook for 1 minute to eliminate the raw flour taste.
- Slowly whisk in chicken broth mixture, stirring constantly until mixture becomes slightly thick.
- Add ½ cup cheese, 2 pieces crumbled bacon and about 2 tablespoons bacon fat (this is optional).
- Return the drained potatoes to the pot. Reduce heat to low and simmer for 15 minutes, stirring occasionally.
- At this point, mash the potatoes in the soup for a smoother consistency.
- To serve: Place soup in bowls and garnish with some cheddar cheese, bacon bits and chopped green onions. Serve hot.
