Gluten Free Baked Potato Soup
Thick and Creamy soup with delicious chunks of baked potato swirled with sour cream
Servings 10
Equipment
- 6 Quart Pot
- Cutting Board
Ingredients
Soup
- 10 medium potatoes
- 4 cups heavy cream
- 4 cups sour cream
- 3 tsp instant chicken base
- 1 tsp black pepper
- 2 tsp salt
Thickening
- ½ cup buter
- ¼ cup cornstarch
Toppings
- shredded cheese
- bacon baked & crumbled
- green onions chopped
Instructions
- Fill 6 quart pot ¾ full with water and bring to a boil.
- Peel & chop all potatoes, then add to pot. Cook until potatoes easily mash with a fork when tested, then drain water.
- Add all "soup" ingredients and stir until heated through: make sure not to boil as this will curdle the cream!
- After soup is heated, add thickening mixture. Turn soup to low heat, stirring occasionally until ready to serve.
- Add desired toppings or enjoy plain