Baked Potato Soup
By jmartin
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Ingredients
- 3 strips Jones Dairy Farm-Cherry Hardwood Smoked Bacon, diced
- 1 small onion, chopped
- 1 clove garlic, minced
- 3 Tbs. gluten free all-purpose flour
- 1 tsp. salt
- 1 tsp. dried basil
- 1/2 tsp. fresh ground black pepper
- 3 c. Imagine®- Organic Free Range Chicken Broth
- 2 large baked potatoes, peeled and cubed
- 1 c. half-and-half
- 1/2 tsp. Vermont Pepper Works Hand Crafted Hot Sauces
- Shredded Cheddar cheese
- fresh parsley, minced
Details
Servings 4
Adapted from glutenfreechecklist.com
Preparation
Step 1
In a large saucepan, cook bacon until crisp. Drain, reserving 1 Tbs. drippings. Set bacon aside. Sauté onion and garlic in the drippings until tender. Stir in gluten free flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
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