Loaded Baked Potato Soup Gluten Free Food

EASY LOADED POTATO SOUP RECIPE

Steps:

• Peel and chop the potatoes into chunks and dice the onions and bacon into small pieces.
• Heat a large pot or dutch oven over medium heat on the stovetop. Add the bacon and cook, while stirring occasionally, until the fat is rendered the bacon is crispy. Remove the bacon and allow it to drain on a paper towel.
• Add diced onions and saute in the bacon grease for approximately 2 minutes until they start to soften. Add in the chopped potatoes and chicken broth and stir to combine.
• Increase the heat to medium high to bring the mixture to a boil, then reduce the heat to medium low and let the mixture cook over a low boil for 15-20 minutes until the potatoes are soft.
• Blend the potatoes and broth using an immersion blender until the soup is creamy. A regular blender can be used to do this, but make sure to work in small batches and be very careful as the mixture is extremely hot!
• Once the soup is well blended, whisk in 1 cup of the shredded cheese and 1 cup of the sour cream until thoroughly combined and the cheese is melted.
• Serve the soup topped with the crispy bacon pieces, sliced green onions and remaining sour cream and cheese.

INSTANT POT LOADED BAKED POTATO SOUP

Steps:

• Combine the potatoes, cauliflower, celery, garlic, salt, broth, and milk in the Instant Pot. Stir.
• Seal the lid and cook for 8 minutes on the Manual setting.
• When cycle completes, release pressure manually and remove the lid.
• Puree the soup with an immersion blender until smooth. If you like a chunkier soup, remove some of the cubed potatoes with a slotted spoon before pureeing, then return to the soup.
• Garnish with desired toppings.

LOADED BAKED POTATO SOUP (GLUTEN-FREE)

Steps:

• In the bottom of a stockpot or Dutch oven, cook bacon until extra crispy.
• Remove bacon and drain on paper towel. Set aside.
• Discard all but approximately 2 tablespoons of the bacon grease.
• Add 3 tablespoons of butter and melt over medium heat.
• Add the flour and whisk together, cooking for about 3 minutes.
• Whisk in milk and chicken broth, cooking over medium heat until slightly thickened.
• Add diced potatoes and cook over medium-low heat, stirring occasionally, until potatoes are soft. About 20 minutes. It should not boil or it will stick to the bottom.
• While potatoes are cooking, chop the bacon into very small pieces. Some will be added back to the soup, and some reserved for garnish.
• When potatoes can easily be pierced with a fork, stir in 1/2 of the bacon bits, shredded cheddar cheese, sour cream, salt, and pepper.
• Taste and adjust seasoning to your liking.
• Serve topped with additional shredded cheese, a sprinkling of bacon bits, and some chopped chives.

LOADED BAKED POTATO SOUP (GLUTEN FREE)

Steps:

• Pierce potatoes; microwave on HIGH for 5 minutes, turning over after 2 1/2 minutes.
• Cut potatoes in chunks. Combine potatoes, broth and milk in large microwaveable bowl. Microwave on HIGH for 6 minutes, stirring after 3 minutes.
• Slightly crush potatoes with a potato masher.
• Reserve 2 tablespoons each of bacon and cheese and 1 tablespoon of the onions for topping; set aside. Add remaining bacon, cheese and onion to soup.
• Serve topped with reserved bacon, cheese, onions, and sour cream.

KETO LOADED "BAKED POTATO" SOUP

Steps:

• Place a large baking sheet in the center rack of the oven. Preheat the oven to 425 degrees F.
• In a large bowl, toss the cauliflower and radishes with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully remove the hot baking sheet from the oven and spread the vegetables on the baking sheet in a single layer. Roast until the vegetables are tender and caramelized in spots, stirring once or twice, 25 to 30 minutes.
• Place the bacon in a large saucepan over medium-low heat. Cook, stirring occasionally, until the bacon is crisp and golden, 10 to 13 minutes. Using a slotted spoon, transfer the bacon to a small dish. Pour off all but 1 tablespoon bacon fat. Add the onion and celery to the pan, sprinkle with 1/4 teaspoon salt and cook, stirring, until tender, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Pour in the broth, add the roasted vegetables and bring to a boil. Reduce the heat, partially cover and simmer to allow the flavors to meld, about 20 minutes.
• Working in batches, transfer the soup to a blender. Add the butter and 3/4 cup cheese and blend, being careful of hot liquid, until smooth. Season with salt, pepper and hot sauce if desired. Return the soup to the pan to rewarm if needed.
• Kcals: 330, Total Fat: 24 g, Sat Fat: 12 g, Cholesterol: 60 mg, Sodium: 1230 mg, Carbs: 14 g, Fiber: 4 g, Protein: 22 g, Sugar: 5 g

THE ULTIMATE LOADED BAKED POTATO SOUP

Steps:

• Fry the bacon in the bottom of a large dutch oven or heavy bottomed pot.
• Once the bacon is done, remove and set a side (chopp for garnish once it cools).
• Add the onion and garlic to the bacon fat left in the pot and sautee until the onions are translucent (medium-low heat so that the garlic does not burn).
• Wisk the flour into the onions and garlic mixture while in the pot and cook for an additional few minutes to cook out the flour.
• Slowly wisk in the chicken broth and heavy whipping cream.
• Add in the potatoes. Bring it to a boil then reduce to a low heat and cook until the potatos are tender.
• Add salt and pepper to taste and blend everything together with a hand blender (or you can blend it in batches in a regular blender).
• Turn off the heat (makes sure the heat is off or the sour cream will curdle) and add the cheddar cheese and sour cream and mix it all together.
• Serve topped with the chopped bacon, cheddar cheese, sour cream and sliced scallions.

LOADED BAKED POTATO SOUP-LACTOSE FREE

Steps:

• Cut Cauliflower into florets.
• Place 4 cups of Silk Original Soy Milk and Cauliflower in stockpot. Simmer covered for 25 minutes or until desired tenderness.
• While cauliflower is cooking, steam potatoes in microwave. (Each steamer bag takes 7 minutes.).
• Dice potatoes and set aside.
• Saute onions & garlic in olive oil over low heat for about 5 minutes. Allow flavors to enhance, but do not brown it! Set aside.
• By now cauliflower should be tender, drain liquid from cauliflower. Reserve it for the soup!
• Use mixer to blend cauliflower, then put back in stockpot.
• Add diced potatoes, sauteed onions/garlic, can of chicken broth & reserved soy milk. Stir until combined over medium heat until warm.
• Serve garnished with cheese, chives, and bacon.