Gluten Free Potato Bacon Soup
Creamy, comforting, and packed with flavour—this gluten-free potato bacon soup is the perfect cozy meal. Easy to make with simple ingredients.
Ingredients
- 6 Strips of Bacon
- 42 Grams Butter
- 1 Onion - chopped
- 3 Cloves Garlic - Minced
- 42 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 6-8 Potatoes (Peeled and cut into 1” chunks)
- 960 Grams Chicken Broth
- 480 Grams Milk
- 155 Grams Heavy Cream
- 3 Grams Salt
- 3 Grams Pepper
- Sour Cream (for topping)
- Cheddar Cheese - shredded (for topping)
- Green Onions - chopped (for topping)
Instructions
- Cut strips of bacon into small pieces.6 Strips of Bacon
- In a large pot of water, boil the potatoes until cooked. Drain the potatoes until you are ready to use.6-8 Potatoes
- Put the chopped bacon into a pre-heated Dutch oven on the stove. Continue to cook the bacon until it is crispy. Remove the bacon from the Dutch oven and set aside.
- In the Dutch oven, add the butter and onions.42 Grams Butter, 1 Onion - chopped
- Cook the onions until it is translucent.
- Add in the minced garlic until fragrant.3 Cloves Garlic - Minced
- Stir in the flour until it becomes a paste. Continue stirring for 1 minute to cook the flour.42 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- Slowly add in the chicken broth, milk and cream. Stir to combine.960 Grams Chicken Broth, 480 Grams Milk, 155 Grams Heavy Cream
- Add in the salt and pepper.3 Grams Salt, 3 Grams Pepper
- Add in the potatoes to the dutch oven. Stir to combine and continue cooking until the mixture has a rolling bubble - about 20 minutes.
- Using an immersion blender, blend up some of the potato chunks to smooth it out. Still leave some so you have a chunky soup.
- Stir everything again and continue to cook. Stir in 3/4 of the bacon.
- Serve in bowls. Top of sour cream, cheddar cheese, the rest of the bacon and green onions. Enjoy!Sour Cream, Cheddar Cheese - shredded, Green Onions - chopped