Thursday, December 18, 2014

Baked Potato Soup

This is one of my husband's favorites.  I've adapted the recipe to be gluten free and dairy free for my allergic kids and it's still just as tasty as the original dairy-laden version.   

1/2 lb bacon (or so)
2/3 c. butter*
2/3 c. flour or cornstarch for gluten free
2 TBS better than bouillon + 6 c. of water (or 6 c. chicken broth/stock)
1/2 onion, blended
9 small or 4 large baked potatoes
5 green onions, chopped
1-2 cups shredded cheddar cheese*
1 c. sour cream*
1 tsp salt (or to taste)
Black pepper to taste

If your potatoes aren't baked yet, you can scrub them, poke them with a fork and cook in the microwave.

Preheat oven to 400 degrees.  Line a baking sheet (use one with edges!  Like the 15x10x1" tray) with tin foil.  Lay the bacon out on the tin foil.  Bake for 15-20 minutes or until crispy how you like it.

In a large pot, melt the butter.  (You can also use bacon grease or any combination of butter/grease.) Add 1/2 blended onion to the butter and saute 3-4 minutes until translucent.  (Blend the onion in a blender by adding a little water.)  Mix in the 2 TBS of better than bouillon (if using) with the butter/onion mix.  Then add the flour or cornstarch and mix to make a paste.  Add water or chicken stock.  Bring to a boil and let thicken on med. heat.

Peel the potatoes and mash slightly, depending on how chunky you like the soup.  Add potatoes and season to taste.

Set out the following for toppings:
Green onions
Cheddar cheese
Sour cream
Crumbled bacon

*This soup tastes fabulous even without the dairy toppings.  Also, most people who are allergic to dairy can still eat butter, but if not, substitute bacon grease or another dairy-free alternative.   Sour cream and cheese can also sometimes be tolerated by lactose-intolerant people like my 3 year old who doesn't do well with straight milk/ice cream.