I love using leftovers to make soup. This recipe uses leftover baked potatoes. So if you plan ahead a little, make a few extras for dinner one night and you can enjoy this comfort soup the next day. You can eat this soup with a liquid broth or make it a smooth cream soup. Either way it’s gluten free and perfect for fall.
Baked Potato Soup
2 cups chopped bacon bits
1 onion, chopped finely
4 cups chicken broth
4 large baked potatoes
Salt and pepper to taste
*1/3 cup butter
*1/3 cup rice flour
*2 cups milk
- In a large saucepan sauté bacon bits and onion until the onions turn clear.
- Add chicken broth and bring to a boil.
- Cube the baked potatoes and add them to the pot. You can peel the potatoes if you want, but this is unnecessary. The peel adds some color, texture and fiber to this dish.
- Add salt and pepper to taste.
*To transform this dish into a rich and creamy soup, melt the butter in a small pan. Add the rice flour to make roux. Add milk and bring to a boil, whisking constantly. Add to boiling soup and mix thoroughly.
Serve hot. A great winter supper dish served with hearty bread.
A Carla Anne Feature Recipe