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

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.

Ingredients:

• 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

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Directions:
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.