This soup is easy to make and a great winter meal!!
Ingredients:
5 medium - large potatoes, peeled and cubed
1 cup bacon, chopped
1 med onion, chopped
3 garlic cloves, minced
¼ cup all purpose gluten free flour, I use the Bob’s Red Mill brand.
4 tbsp, dairy free butter, I use Smart Balance sticks.
2 ½ cups extra creamy oat milk, I use Planet Oat Oatmilk. You could probably use regular oat milk, soy milk, or almond milk.
2 ½ cups chicken broth, make sure it is gluten free. I use the Zoup brand.
1 cup dairy free cheddar cheese, I use the Daiya brand. Any dairy free brand would work.
¾ cup dairy free sour cream, I use the Tofutti brand. Any plain dairy free sour cream would work.
1 tsp salt
1 ½ tsp pepper
1 green onion for taste
Directions:
In a large pot, bring water to a boil and add the cubed potatoes. Boil until the potatoes are softened.
Preheat the oven, cook about 6-8 pieces of bacon. Once cooked, chop the bacon.
In a large stockpot, add the butter and chopped onion. Saute until slightly translucent. Add the garlic and saute until slightly brown.
Add the gluten free flour to the onion and garlic mixture. Whisk together. Then slowly add the dairy free milk and chicken broth. Whisk together quickly while adding the milk and broth.
Let simmer for 2-5 minutes.
Then add the drained soft potatoes and salt and pepper. Stir.
Add the dairy free sour cream.
Add the dairy free cheddar cheese.
Add the chopped bacon.
Bring to a boil for 5 minutes.
Serve with more dairy free cheddar cheese, bacon, sliced green onion.
Enjoy!!
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