The thing I like most about this soup is that it is comfort food. I don’t like to brag I don’t like to boast but when people ask me what I like most, I say toast. Well, in this case, baked potato soup. I don’t really have a recipe for this so here is how to do it.
Cook 1lb of bacon. Remove and drain on paper towels. Dump some of the grease. Add 1 diced onion and 3 minced garlic cloves. After a few minutes of cooking them on medium heat you have to make a roux. That is fancy for something that will make our soup THICK. To make it you whisk in 2-3 tablespoons of flour or gluten free flour until it is like paste. Then thin it out with 2 containers of chicken broth (about 64oz.). Then add diced potatoes (6-8 of them). When the potatoes are almost done cooking, add 1c heavy cream, 2 bags of frozen corn and 16-20oz of shredded cheddar cheese. Cover it and simmer for 15 minutes or until the potatoes are done. Serve with crumbled bacon, shredded cheddar cheese and scallions.
This looks awesome and I love that you used gluten free flour for your mom!
I will definitely be trying this recipe!
Great job, Christopher!
LikeLike
This soup sounds really good! Enjoy reading about your cooking adventures.
LikeLike