Just about everyone I know loves baked potatoes. And bacon. Let's face it, even the most militant vegans get weak in the knees when they get a good whiff of bacon. Bacon makes so many dishes even better. Especially baked potatoes.

So imagine a warm hour that smells like bacon. Imagine taking two favorite things, baked potatoes and bacon, and turning them into a delicious, savory soup that will warm your house, entice your nose, and put happy bacon-induced smiles on the faces of your guests.

This recipe delivers a soup that will do just that.

Baked Potato Soup with Bacon and Cheese (Gluten-Free)Ingredients:
4 bacon slices
3 pounds baking potatoes
2 cups gluten-free chicken broth
2 cups onion, chopped
3 garlic cloves, minced
1 bay leaf
4 cups whole milk
¾ teaspoon black pepper
½ cup sliced green onions
¾ cup sharp cheddar cheese, shredded
1 teaspoon salt

Directions:
In a large soup pot, cook bacon oven over medium heat until evenly crisp. Remove bacon from pot; crumble into a bowl and set aside. Remove pot from heat, but keep the bacon drippings in the pot.

Use a fork to poke holes in the potatoes. Cover potatoes with aluminum foil, and bake at 400° F for about 1 hour or until tender when poked with a fork.

Remove potatoes from the oven and allow them to cool slightly. Use a potato masher to partially mash potatoes, including skins, then set them aside.

When potatoes are mashed, add onion to bacon drippings in pan, and sauté for about 5 minutes, until onion is soft.

Add salt, garlic, and bay leaf, and sauté for another 2-3 minutes. Add potato, milk, pepper, and broth, and bring to a boil.

Reduce heat, and simmer for another 10 minutes. Remove bay leaf.

Spoon soup into serving bowls and top each with bacon, green onions, and cheese. Enjoy!

As always, Celiac.com welcomes your comments (see below).