Wednesday, February 2, 2011

Gluten-Free Baked Potato Soup

Snowy Day Recipe #4

Source:  GlutenFreeChecklist


3 strips Jones Dairy Farm-Cherry Hardwood Smoked Bacon, diced 

     (I used our homegrown bacon; 6 pieces rather than 3)
1 small onion, chopped
1 clove garlic, minced
3 Tbs. gluten free all-purpose flour (I used King Arthur GF Flour)
1 tsp. salt
1 tsp. dried basil
1/2 tsp. fresh ground black pepper
3 c. Imagine®- Organic Free Range Chicken Broth 

     (I used 2 c. broth & 1 c. water)
2 large baked potatoes, peeled and cubed
1 c. half-and-half (I used 2% milk)
1/2 tsp. Vermont Pepper Works Hand Crafted Hot Sauces 

     (I used dash hot pepper sauce in my refrigerator)
Shredded Cheddar cheese
fresh parsley, minced 

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. (Serves: 4)

My Experience:
After sauteing and boiling for 2 minutes, I put the soup in my crockpot. I also chopped 3 pieces bacon and put in the soup right after pouring into crockpot.   The results:  DELICIOUS!  Everyone enjoyed this soup.  That's unbelievable as Lance doesn't like soup.  I think he was tired from plowing snow for about 15 hours today.

No comments:

Post a Comment