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.