Gluten-Free Creamy Loaded Baked Potato Soup

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Chef Vedam Clementi

Everything you love about a loaded baked potato, but done as a thick, rich and delicious soup!

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Prep Time 30

Cook Time 30

Total Time 1

Course Appetizer, Brunch, Dinner, Dinner and Snacks, Entree, Lunch, Main Course, Main Dish, Side Dish

Cuisine American

Servings or more

Calories 571 kcal

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

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

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