Nickel Allergy Friendly Gluten Free Loaded Baked Potato Soup
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Learn more āIngredients
6 servings
- 6 slices bacon, cut into Ā½-inch pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 lbs russet potatoes, peeled and cut into Ā¾-inch cubes
- 4 cups chicken broth
- 1 tsp salt
- Ā½ tsp black pepper
- Ā½ tsp smoked paprika
- 3 tbsp cornstarch
- 3 tbsp cold water
- 1 cup whole milk
- 1 cup shredded cheddar cheese, plus more for serving
- Ā½ cup sour cream
For serving
- 3 tbsp fresh chives, thinly sliced
- extra shredded cheddar cheese (optional)
- extra sour cream (optional)
Instructions
- 1
Cook the bacon pieces in a large pot or Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 8ā10 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving about 2 tablespoons of drippings in the pot.
- 2
Add the diced onion to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook, stirring, until fragrant, about 1 minute.
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