Baked Potato Soup
This Baked Potato Soup is pretty flexible, you can include the ingredients you like, and omit those you don't care for, much like when you top your baked potato.
Recipe type: Soup
  • 3 bacon strips, diced (optional) - If omitting bacon: 2 Tbsp oil and 1 Tbsp butter
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 3 cups gluten-free chicken broth
  • 2 large baked potatoes, peeled and cubed
  • 1 cup half-and-half cream
  • 1/2 tsp hot pepper sauce
  • shredded cheddar cheese
  • minced fresh chives
  1. In a large saucepan, cook the bacon until crisp. Drain, reserving 1 Tbsp of the drippings. Set bacon aside. (If not using bacon, add oil and butter to the pan in place of the drippings)
  2. Saute onion and garlic in the drippings (or oil and butter) until tender. Stir in cornstarch, salt, basil and pepper; mix well. Gradually add the chicken broth. Bring to a boil and boil and stir for 2 minutes.
  3. Add the potatoes, cream, and hot pepper sauce. Heat through but do not boil.
  4. Garnish your soup with the bacon, cheddar cheese and chives.
You can either use leftover potatoes, or you can bake your potatoes in the microwave. To do that, simply scrub your potatoes with a brush to clean them, pat them dry, poke them numerous times with a fork or knife. Place across from each other in the microwave, and microwave in 2 minute intervals, flipping each time, until a knife easily penetrates the middle of the potato.
Recipe by Faithfully Gluten Free at