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Baked Potato Soup:


What's for dinner?

Baked Potato Soup:



            This is another rich recipe. I had my bacon grease and bacon left over from yesterday and I decided I could use them up. This is a great recipe if you are having people over for dinner. The recipe makes quite a bit and the soup makes a great meal served with good bread and a salad.

1/2 package cooked bacon and grease, bacon finely chopped
1-5 lb. bag russet potatoes
2 tbsp. gluten free flour
3 tbsp. butter
1 medium white onion, finely diced
3 cloves garlic, finely diced
4 small cans of chicken broth
½ c. white wine
½ c. brandy
1 tbsp. Basil
1 tsp. coriander
1 tsp. saracha
1 tsp. ground pepper
2 c. half and half or heavy cream
3 c. grated co-jack cheese
1 bunch chopped scallions
salt to taste, wait until you have finished all of your steps before you season the soup with salt to taste.



            First melt your bacon grease with the butter in a large pot. Add your diced onion and sprinkle in the gluten free flour. Cook on medium heat, stirring constantly, until the mixture starts to brown (about five minutes.) Then add in the broth, brandy, and white wine. Peel and chop your potatoes. I dice my potatoes into very small pieces so that they will cook down faster. Add your potatoes to the broth mixture then add the basil, coriander, pepper, bacon, and saracha. Let the mixture keep cooking on medium until the potato chunks have almost completely fallen apart. This will take about a half an hour, depending on how small you have cut your potatoes. The soup will reduce quite a bit and thicken considerably. You will need to be sure to stir it often so that it doesn’t stick to the bottom of the pot and burn. You can add water as needed, about a half a cup at a time, if the potatoes aren’t yet broken down and the mixture is getting too thick to be manageable. When you only have a few small potato lumps left, turn off your heat and stir in your cream. After the cream is well-incorporated stir in the shredded cheese. When the cheese has melted into the soup you can season with salt to taste.



            I promise to post a lighter recipe next time. So far these have all been pretty high in calorie counts. As usual this recipe is gluten free. Enjoy.



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