Two of the most comforting foods come together in this dish – creamy soup and baked potatoes – making it a sure bet to cure the effects of the cold, dark days of winter. The blended potatoes are what really make this soup thick and creamy and are a great base for the hints of sour cream and onion that come through. To be honest, we like this soup so much (and it’s so easy to make) that we enjoy it year round – especially when paired with our homemade gf croutons!
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Time: 1 hour
What you’ll need
2 to 3 russet potatoes, baked
TIP: Best if baked without foil so you get that crispy, tasty potato skin.
3 tablespoons butter
3 cups gluten free chicken or vegetable stock (We use Kitchen Basics)
2 – 3 cloves garlic, minced (approx. 1 teaspoon)
1 onion, diced
½ cup sour cream
½ cup milk
1 1/2 cups grated cheddar cheese
Optional: chopped green onion, sour cream, and grated cheddar for garnish as well as 1/2 cup bacon or ham
What you’ll do:
Melt butter in soup pot and add garlic, onion, salt and pepper. Cook until onions are translucent and just turning brown.
Meanwhile, chop the potatoes, skin and all, into cubes about an inch square, and, in a small bowl, stir together the milk and sour cream.
Add stock to the soup pot and heat until hot.
Add potatoes to soup.
Once the potatoes are hot, blend the soup with a stick blender (or regular blender) until thick and creamy.
Add the milk mixture, bacon or ham if using, and cheddar cheese. Stir and heat until the milk mixture blends into the soup and the cheese melts completely.
Pour into bowls and garnish with grated cheddar, sour cream, bacon bits and chopped green onions if desired.
Makes approximately 7 cups.
Photo Credit: gfandme
Gluten Free in Red Deer, Alberta, Canada