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Baked Potato Soup

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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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