Gluten-Free Creamy Loaded Baked Potato Soup

January is National Soup Month

Since January is National Soup Month, therefore, in honor of January being National Soup Month, we want to share with you two of our favorite soups. Both soups are hearty, and would definitely fall into the “Comfort Foods” category.

Our first soup for National Slow Cooker Month is…

“Gluten-Free Creamy Loaded Baked Potato Soup.” 

Chef Vedam tells us that as a Southern “Country” Boy, he grew up on potato soup. It was hearty, easy to make, and could easily feed a crowd on a budget. He told us that he always loved this soup. When it came time to recreate this soup for his own family and the Vee Culinary clients, he wanted to take it up a notch. 

His thought process was to take the soup he grew up on and marry it with a loaded baked potato! This way it is a perfect union of hearty, comfort, and all of the deliciousness of bacon, sour cream, cheddar cheese, and a garnish of green onions… all the good stuff of a loaded baked potato!

And Now for the Recipe

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Gluten-Free Creamy Loaded Baked Potato Soup

Chef Vedam Clementi
Everything you love about a loaded baked potato, but done as a thick, rich and delicious soup!
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Appetizer, Brunch, Dinner, Dinner and Snacks, Entree, Lunch, Main Course, Main Dish, Side Dish
Cuisine American
Servings 8 or more
Calories 571 kcal

Ingredients
  

Instructions
 

  • Wash and peel your potatoes.
  • Cut them into bite-size pieces. Set them in a pot large enough to cover with water, add salt, and heat on medium heat. Once the water begins to boil, set a timer for 7 - 8 minutes. When the potatoes are done, drain the liquid. 
  • While potatoes are cooking, begin to cook the bacon. You can either cut the bacon before or after it cooks; it really doesn’t matter. DO NOT THROW AWAY THE BACON GREASE!
  • While the bacon is frying, chop/dice a sweet onion. Begin to sauté the onions regularly. While the onions are sautéing, mince up the fresh garlic. Add the garlic to the onions for the last few minutes. 
  • Add the Chef Vedam’s Gluten-Free All-Purpose Flour Blend, and stir the flour with the onions are garlic, cooking the flour for 2 - 3 minutes. 
  • Slowly whisk in the milk. At first, everything will clump together; however, as you are slowly adding the milk and chicken stock. By the time you are finished, the mixture will be very creamy. 
  • Add the potatoes back into the mixture. Add 1/2 cup of cheese, sour cream, and spices. Stir to incorporate. Taste and adjust seasonings if necessary. 
  • Allow to simmer for 20 - 30 minutes on low heat, stirring periodically. 
  • When ready to serve, garnish with the remaining cheese, and green onions

Notes

 If you think you are possibly going to freeze this soup, we highly recommend using evaporated milk as the milk source, as sometimes milk separates when freezing and then reheating, where evaporated milk will not. 

Nutrition

Serving: 1gCalories: 571kcalCarbohydrates: 60gProtein: 18gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 70mgSodium: 650mgPotassium: 1529mgFiber: 7gSugar: 10gVitamin A: 698IUVitamin C: 59mgCalcium: 268mgIron: 3mg
Keyword Gluten Free, Gluten Free Flour, gluten free recipes, Gluten Free Side Dishes, Gluten Free Soup, Gluten Free Spice Blend
Tried this recipe?Let us know how it was!

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