Saturday, November 5, 2011

Baked Potato Soup (gluten free)


Today was a happy day. My husband actually went and did my grocery shopping for me! I cannot remember the last time someone else did the shopping. It was a nice treat! I stayed home in the kitchen with the kids and cooked and chatted all day long. Then, to my suprise, my husband got me a present! Look at her!

I think she is beautiful! Some of my friends think I am weird because to me getting a kitchen tool is one of the best things in the world you can get me. I love this new cutting board. Thank you hunny!!
It was meat and potatoes night here in my house. My least favorite night. I decided if I am going to make them their steak, Then I am at least going to enjoy my potatoes! Baked Potato soup sounded perfect. I have made this soup so many ways. It is always good. This time I adapted from allrecipes.com because it is a simple quick recipe that anyone can follow.

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons gluten free all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup heavy whipping cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh Dill

Cook bacon until crisp.
Drain, Add onion and garlic in the drippings until tender.
Stir in flour, salt, basil and pepper and add bacon again; mix well.
Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil.
Garnish with bacon, cheese and dill.

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