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.
This recipe delivers a soup that will do just that.
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
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!
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