Loaded Baked Potato Soup

Loaded Baked Potato Soup

Loaded Baked Potato Soup

Ingredients:

• 3 large russet potatoes, diced

• 1 large white onion, diced

• 4 cloves garlic, minced 

• 1 bundle of scallions, chopped

• 8 bacon strips

• 3 Tbsp butter

• ¼ cup Bob’s Red Mill Gluten Free All Purpose Baking Flour

• 4 cups chicken or vegetable stock/broth

• 1 cup half n half

• 2 cups sharp cheddar cheese

• 1 cup sour cream

• 1 tsp each: paprika, onion powder, garlic powder, cracked black pepper

• 2-3 tsp kosher salt, to taste

• Optional: ½ cayenne for extra kick

In a dutch oven or great soup pot, render eight strips of bacon until crispy. Remove the bacon, reserve the bacon fat, and melt down the butter. Add the diced onion, garlic, and scallions; sweat with kosher salt and cook down. Prep your russet potatoes into ½” pieces and add them to the pot. Add the spices and cook down for several minutes before adding our Bob’s Red Mill Gluten Free All Purpose Baking Flour. Be cautious of the starches and flour sticking to the bottom of the pot.

Add the stock, stir vigorously, and scrape any bits off the bottom. Bring the soup to a boil, reduce to a simmer, and cover with a lid 20-30 minutes or until the potatoes are fork tender. 

Add the half n half, sharp cheddar cheese, and sour cream. Continue to simmer and check the salt levels. The soup will be thick and hearty. When ready to serve, crumble the bacon from earlier and garnish with that and any remaining cheese, sour cream, and scallions. Enjoy!