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Madison Area Gluten Intolerance Chapter

Loaded Baked Potato Soup

6 russet potatoes peeled and chopped
6 to 8 slices bacon cooked, drained and crumbled
4 chives, chopped
2 cups gluten free chicken stock
1 cup milk
1 to 1 1/2 cups cheddar cheese
8 oz sour cream
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Cook bacon and drain.

Peel potatoes and chop into chunks. Put in a large pot with water and cook until soft and cooked through. Mash the potatoes. Add chicken stock and milk and stir until creamy.

Add in bacon, cheese, garlic, pepper and chives. Simmer on low heat for about 30 minutes. Stir and add sour cream and any additional salt and pepper.