The evenings are starting to get cooler here already, and we all know that autumn is just around the corner for us. We’re enjoying the hot days that we get now, knowing that in a few short weeks, we will have forgotten all about the heat and humidity that we had this summer. On rainy days, it is usually quite cool already. And on those cool days, when you can open the windows & let the cool air blow through the house, there is just something comforting about being able sit around the table with your family and enjoy a nice, hot bowl of soup.
This Baked Potato Soup is pretty flexible, you can include the ingredients you like, and omit those you don’t care for, much like when you top your baked potato. If onions aren’t your thing, omit them. And if you don’t like bacon, don’t add it. It is totally up to you to make this recipe to suit your family’s tastes.
- 3 bacon strips, diced (optional) - If omitting bacon: 2 Tbsp oil and 1 Tbsp butter
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 3 cups gluten-free chicken broth
- 2 large baked potatoes, peeled and cubed
- 1 cup half-and-half cream
- 1/2 tsp hot pepper sauce
- shredded cheddar cheese
- minced fresh chives
- In a large saucepan, cook the bacon until crisp. Drain, reserving 1 Tbsp of the drippings. Set bacon aside. (If not using bacon, add oil and butter to the pan in place of the drippings)
- Saute onion and garlic in the drippings (or oil and butter) until tender. Stir in cornstarch, salt, basil and pepper; mix well. Gradually add the chicken broth. Bring to a boil and boil and stir for 2 minutes.
- Add the potatoes, cream, and hot pepper sauce. Heat through but do not boil.
- Garnish your soup with the bacon, cheddar cheese and chives.