Thursday, April 7, 2011
Baked Potato Soup
1/2 cup butter
1 small onion
1/2 cup flour (For GF, sub in your favorite alternative flour such as almond or quinoa)
2 cans chicken broth
2 cups milk
3 large baked potatoes
1. Saute onion in butter and add flour.
2. When flour has cooked a little bit add chicken broth and milk. Stir with whisk until thickened Add more milk to thin if it is to thick.
2. Add potatoes, peeled and diced first of course.
3. Let it simmer until desired thickness.
**Randi's Side Notes**
~ I like to sprinkle the top with green onions, crumbled bacon, and cheddar cheese.
~ If you don't have chicken broth (which I rarely do for some reason) I just add chicken bouillon to some water (2-2 1/2 cups water and maybe a couple spoon fulls of bouillon)
~ To make this gluten free, try using your favorite alternative flour. I bet quinoa flour would be great and almond flour would be grand as well.