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Gluten Free Friday – Baked Potato Soup

February 21, 2009
I tend to make this soup when I won’t be eating with the family since it contains dairy products and more dairy products. I am incorporating a bit more dairy into my diet, but this soup scares me! My kids LOVE it though. I made a batch and froze it when we went on our trip to Switzerland, and again last weekend since Robert and I had to make another trip to Texas. I also made a batch of gluten free corn muffins to freeze and the kids and sitters were able to eat it for a dinner and a lunch the next day! The lactose intolerant and fat/calorie conscious will want to click on outta here this time!

Baked Potato Soup

6 baking potatoes
2/3 cup butter
2/3 cup GF flour mix
1 Tbsp corn starch
8 cups milk
water or chicken broth to thin soup
1/2 tsp black pepper
1 tsp salt
12 slices bacon, cooked crisp and crumbled
1 cup grated cheddar cheese
1 cup sour cream

Bake potatoes at 400* for 1 hour. Cool slightly and scoop out pulp and set aside. (Leave some skins on if desired.) Melt butter in soup pot; add flour and cornstarch and stir until smooth. Gradually add milk and stir constantly over medium heat until thickened. Add potato, bacon, cheese, salt and pepper. Use a hand mixer to incorporate potato smoothly. Add broth, water, or more milk to thin soup if needed. Stir in sour cream. Garnish with bacon, more cheese, or green onions if you like. Makes about 16 cups.