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Loaded Bacon and Cheddar Baked Potato Soup

This is a gluten free soup recipe that you're going to want to save for a cold winter's day.

By:

Updated February 01, 2017
(1 Votes)

1 Comments

Loaded Bacon and Cheddar Baked Potato Soup
Loaded Bacon and Cheddar Baked Potato Soup
This image courtesy of FaveGlutenFreeRecipes.com

Everyone's favorite comfort foods have joined forces in this Loaded Bacon and Cheddar Baked Potato Soup recipe! This recipe turns a family-favorite dinner into a soup that no one can resist. A creamy bowl of this soup will leave the family begging for more because it tastes exactly like a loaded baked potato. You'll definitely want to save this homemade gluten free soup recipe because this will soon become your absolute-favorite soup recipe ever. The flavors come together perfectly to create an amazing meal. Whip this up on a cold winter's night to keep you and your loved ones warm!

Serves12

Ingredients

  • 8 baking potatoes
  • 12 slices bacon, cut crosswise into 1/4-inch pieces
  • 2 onions, finely chopped
  • 4 cloves garlic, very finely minced and mashed
  • 1 cup butter
  • 4 cups gluten free chicken broth
  • 4 cups whole milk
  • 2 cups shredded cheddar cheese
  • 1 teaspoon cayenne (see note)
  • 1 cup instant mashed potato flakes
  • salt and fresh ground pepper
  •  
  • Garnish
  • 1 cup finely diced green onions
  • 1 cup sour cream

Instructions

  1. Scrub the potatoes very well and bake for 1 to 1.5 hours until soft. Peel four of the potatoes and mash in an electric mixer, adding a bit of the broth or milk to make them into a smooth puree. Leave the skin on the remaining potatoes, dice them into cubes, and set aside.

  2. In a 6-quart soup pot, brown the bacon, stirring frequently, until just crispy. Drain on paper towels and set aside. In the same pot, using the rendered bacon fat, cook the onions and garlic, covered, for about 4 minutes. Remove the lid, stir in the butter and allow to melt. Add the broth, the milk, and the diced and mashed potatoes. Heat over medium high until heated through but do not boil. Add the cheese and the spices. Then stir until melted.

  3. Place 1/4 cup of the liquid into a small bowl. Add the instant mashed potatoes and stir until smooth. Add this mixture back into the pot and continue to cook the soup over medium-low heat, stirring until thick.

  4. Serve this soup with green onion, sour cream, and the reserved bacon pieces.

Notes

1. The amount of cayenne may surprise you if you taste the soup before the cheese is added, but it is just once everything is assembled and mixed. If you feel your guests may rebel, start with just a pinch.

2. Using instant mashed potato flakes is a great and healthy way to thicken sauces and soups, so we suggest keeping some on hand. If you don't have any, the soup can be thickened by using 2 tablespoons cornstarch stirred into 2 tablespoons of water or milk.

3. This soup can be frozen for later use, but it will be slightly less thick when frozen and reheated. To thicken, add a tablespoon or two of instant mashed potato flakes when reheating.

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This sounds delicious! I can't wait to try this soup recipe.

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