Potato Soup Recipe
Delicious gluten free potato soup. Yes, this really is a thing.
Servings Prep Time
10Servings 20Minutes
Cook Time
45Minutes
Servings Prep Time
10Servings 20Minutes
Cook Time
45Minutes
Ingredients
Instructions
  1. Cook the bacon in your favorite method. We prefer to bake it at 360 for about 20 minutes to cut down on splatter, but frying it up in a pan works well too. Save the bacon grease! When cooked remove the bacon and let it cool on a paper towel or 6 depending on how much fat was in the bacon. Cut the onion and cook in the bacon grease for 5 to 6 minutes or until the onions start to become translucent.
  2. While the onions are cooking peel and chop the potatoes. Place them in a large (6 quart) pot along with the chicken stock and the water. Heat till they boil and then reduce the heat. At some point in this process, the onions will be ready, dump those with the bacon grease into the potato pot.
  3. Using the same pan melt the butter and begin to slowly add the tapioca flour. Whisk constantly. At first the tapioca will look like it is starting to gel. This is normal. It does not behave like flour until later in the process. Slowly add 2 cups of milk and continue to add the tapioca flour and continue to whisk. Add the salt and pepper and keep whisking. This will get very think, don’t panic, it’ll be fine.
  4. Add the remaining milk, sour cream, and the thickened sauce to the potatoes. Continue to stir or whisk. The tapioca flour will thin out in the potato pot while it cooks. Chop up half of the bacon and add the bacon and ham (or ring bologna) to the pot. Eat a piece of bacon since you are the cook and that’s your right. Let the soup cook for 20 to 30 minutes on low heat until the potatoes at tender.
  5. Chop the remaining bacon (minus one more piece for the cook). Put the bacon and the cheese in small bowls for people to add to their soup as they like. Experiment with the cheese, next time we will be using provolone because, why not?

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