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    Hearty Baked Potato Soup with Bacon and Cheese (Gluten-Free)

    Jefferson Adams
    • Winter is fast approaching, and that means winter cooking for winter appetites. This creamy, buttery, and yes, gluten-free, soup with bacon and baked potato is just the thing.

    Hearty Baked Potato Soup with Bacon and Cheese (Gluten-Free)
    Caption: Image: CC--jeffreyw

    Celiac.com 12/15/2018 - Winter is fast approaching, and that means winter cooking for winter appetites. This gluten-free soup is creamy, buttery, and delicious, It’s also easy to make. It’s a hearty, harmonious marriage of bacon, cheese and baked potato that will warm both stomach and soul all the way until spring.


    • 2 large baking potatoes
    • 4 tablespoons butter
    • ½ cup chopped onion
    • ¼ cup chopped celery
    • 3 tablespoons potato starch
    • ½ teaspoon dried thyme, crushed
    • 4 cups light cream or half-and-half
    • ¼ cup sour cream
    • 1¼ cups shredded American cheese
    • 1 cup chicken broth
    • 8 slices bacon, crisp-cooked, drained and crumbled
    • 2 tablespoons green onion, sliced thin
    • ¼ teaspoon salt
    • ⅛ teaspoon ground black pepper

    Clean and dry potatoes. 

    Prick potatoes with a fork.

    Bake in oven at 425 degree F for 45 minutes to and hour, until cooked through. Use a fork to test. 

    Put potatoes aside to cool.

    Chop cooled potatoes and set aside.

    In a large stockpot, melt butter over medium heat. 

    Add onion and celery. 

    Cook and stir about 5 minutes or until crisp-tender. 

    Stir in flour, thyme, salt and pepper. 

    Add half-and-half or cream all at once. 

    Cook and stir for 5 to 6 minutes or until thickened and bubbly. 

    Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts. 

    Slightly mash potatoes with the back of a spoon or a potato masher.

    For the topping, reserve 2 tablespoons of the bacon. 

    Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through.

    When heated through, spoon soup into bowls.

    Top each bowl with a pinch of bacon, cheese, and green onions, and a dollop of sour cream.

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.