There is nothing more comforting than baked potato soup. This soup is so creamy and delicious, with garlic and thick smoked bacon. It is also gluten free and dairy free. I can't think of a more warming and filling food for the cold winter months!
Ingredients:
2 pieces thick bacon chopped
1/2 white onion diced
2 garlic cloves minced
1/4 cup GF flour
3 Cups chicken broth
2 Cups almond milk
Salt & pepper to taste
3-4 baking potatoes chopped
2 tbsp nutritional yeast
Green onions (for garnish)
Directions:
Add the chopped bacon in a pan over medium heat. Cook until it begins to crisp up.
Once the bacon is cooked and crispy, remove from the pan and place on a plate lined with paper towels. Save 2 tbsp of the bacon grease and discard the remainder.
Heat the 2 tbsp of bacon grease in the same pan over medium heat. Add in the onion and garlic.
Once the onion and garlic soften, stir in the GF flour. Stir for one minute and then stir in the chicken broth.
Stir in the broth and once the broth thickens slightly, stir in the almond milk and the salt & pepper.
Immediately stir in the chopped potatoes, lower the heat to medium-low and cover, stirring occasionally for 10-12 minutes.
Once the potatoes become tender, roughly mash some of the potatoes (about half while leaving the other half in tact). I used a whisk for this step, but you can use a potato masher or fork.
Stir in the nutritional yeast and crispy bacon from earlier.
Top with the chopped green onion and serve hot! Enjoy!
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