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
Gluten-Free Creamy Loaded Baked Potato Soup
Ingredients
- 6 large Potatoes
- 1/2 tsp Salt
- 8 oz. Bacon (chopped)
- 4 tbsp Butter
- 1 medium Sweet Onion
- 2 cloves Garlic (minced)
- 1/4 cup Chef Vedam’s Gluten-Free All-Purpose Flour Blend
- 2 1/2 cups Whole Milk or Evaporated Milk (if you are planning on freezing this soup)
- 2 1/2 cups Chicken Stock
- 1 cup Sharp Cheddar Cheese (grated_
- 3/4 cup Sour Cream
- 1/4 tsp Pepper
- 1 tsp Chef Vedam’s Gluten-Free All-Purpose Seasoning Blend
- 3 - 4 Green Onions (sliced, for garnish)
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
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