Loaded Baked Potato Soup Gluten Free Recipes

EASY LOADED POTATO SOUP RECIPE

Steps:

• Peel and chop the potatoes into chunks and dice the onions and bacon into small pieces.
• Heat a large pot or dutch oven over medium heat on the stovetop. Add the bacon and cook, while stirring occasionally, until the fat is rendered the bacon is crispy. Remove the bacon and allow it to drain on a paper towel.
• Add diced onions and saute in the bacon grease for approximately 2 minutes until they start to soften. Add in the chopped potatoes and chicken broth and stir to combine.
• Increase the heat to medium high to bring the mixture to a boil, then reduce the heat to medium low and let the mixture cook over a low boil for 15-20 minutes until the potatoes are soft.
• Blend the potatoes and broth using an immersion blender until the soup is creamy. A regular blender can be used to do this, but make sure to work in small batches and be very careful as the mixture is extremely hot!
• Once the soup is well blended, whisk in 1 cup of the shredded cheese and 1 cup of the sour cream until thoroughly combined and the cheese is melted.
• Serve the soup topped with the crispy bacon pieces, sliced green onions and remaining sour cream and cheese.

LOADED BAKED POTATO SOUP (GLUTEN-FREE)

Steps:

• In the bottom of a stockpot or Dutch oven, cook bacon until extra crispy.
• Remove bacon and drain on paper towel. Set aside.
• Discard all but approximately 2 tablespoons of the bacon grease.
• Add 3 tablespoons of butter and melt over medium heat.
• Add the flour and whisk together, cooking for about 3 minutes.
• Whisk in milk and chicken broth, cooking over medium heat until slightly thickened.
• Add diced potatoes and cook over medium-low heat, stirring occasionally, until potatoes are soft. About 20 minutes. It should not boil or it will stick to the bottom.
• While potatoes are cooking, chop the bacon into very small pieces. Some will be added back to the soup, and some reserved for garnish.
• When potatoes can easily be pierced with a fork, stir in 1/2 of the bacon bits, shredded cheddar cheese, sour cream, salt, and pepper.
• Taste and adjust seasoning to your liking.
• Serve topped with additional shredded cheese, a sprinkling of bacon bits, and some chopped chives.

LOADED BAKED POTATO SOUP (GLUTEN FREE)

Steps:

• Pierce potatoes; microwave on HIGH for 5 minutes, turning over after 2 1/2 minutes.
• Cut potatoes in chunks. Combine potatoes, broth and milk in large microwaveable bowl. Microwave on HIGH for 6 minutes, stirring after 3 minutes.
• Slightly crush potatoes with a potato masher.
• Reserve 2 tablespoons each of bacon and cheese and 1 tablespoon of the onions for topping; set aside. Add remaining bacon, cheese and onion to soup.
• Serve topped with reserved bacon, cheese, onions, and sour cream.

LOADED BAKED POTATO SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
• Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.