Gluten Free Baked Potato Soup Recipe
This past week it got COLD in Oklahoma. High of 38° type of cold. And some of you are out there saying “that ain’t cold!” but considering that the day before was in the 70’s and so lovely that the windows were open until I went to bed, well, 38° feels like your face is going to crack.
And on that day I decided that it was the perfect time for two things… First there was that smell that happens when the heater comes on for the first time. You know that weird smell that is burning off all the stuff that apparently settled during the warmer weather? I LOVE that smell and I love the feel of the heat when it first kicks on. The second, was it was time to make some soup.
Now I know you can technically make soup in warm weather but I don’t and won’t. Hot weather is the time for several cold salads a week and cold weather is the time for a hot bowl of soup every few days. Luckily I had prepared my cabinet with everything I’d need to knock this recipe out on the first perfectly cold day. Because, after all, this is my favorite soup recipe… the perfect soup for my perfectly cold day.
Gluten Free Baked Potato Soup
This baked potato soup is a very modified version of this recipe from Southern Living. It’s warm, it’s rich and it’s comforting. Plus you can make from start to table about 30 minutes and serves about 6. Top with shredded cheddar cheese, bacon bits and sliced green onions to up that baked potato flavor!
- 1 stick of butter
- 1/2 cup diced yellow onion (I use a mini food processor to make the prep time shorter)
- 1 tablespoon minced garlic
- 3 cups of water
- 1 Herb Ox brand chicken bouillon packet (it’s gluten free!)
- 2 cups of milk
- 4 ounces of cream cheese, cut into cubes, room temperature
- 24 ounce package of frozen steam and mash potatoes
- 2 tablespoons of corn starch
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- Steam potatoes according to package directions and set aside.
- Melt butter in a large soup pot. Add in onions and garlic and cook until onions become translucent.
- Add water and chicken bouillon and cook over high heat until the mixture boils.
- Add milk and cream cheese. Stir mixture continuously until all of the cream cheese melts.
- Add potatoes to the pot then pour your cornstarch into just enough water for all to dissolve.
- Cook several minutes continuously stirring until the soup is thick enough to serve.
- Top as desired.