Baked Potato Soup + Amazing Allergy Friendly Version!

Baked potato soup is one of my favorite winter meals! It's such a perfect comfort food for winter. For a long time after I developed colon issues I had to give it up. I tried making it with non dairy milk and it just didn't taste good. It was too thin. There have been some great non dairy alternatives that have come out recently and I gave this recipe a try the other day and it turned out AMAZING! I was so excited to be able to enjoy this recipe again!

And for those of you (like me) following a FODMAP plan, this recipe can also be made FODMAP friendly.

Baked Potato Soup

Serving Size:

6-8 servings

Time:

45 minutes

Difficulty:

Easy

Ingredients

4 large baking potatoes (we used russet potatoes)
⅔ cup all-purpose flour (you can also substitute gluten free flour blend or cornstarch or arrowroot powder)
6 cups 2% or whole milk (can substitute non dairy creamer or non dairy heavy whipping cream ONLY)
¾ cup cheddar cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream (for FODMAP friendly use non dairy sour cream or greek yogurt if you can tolerate)
½ cup chopped green onions
Toppings: Bacon crumbles, chopped ham, shredded cheddar cheese, chopped green onions

Directions

Baked the potatoes. You can pierce the potatoes with a fork in several places and microwave in the oven for 12-18 minutes (depending on size), or bake in the oven at 400 degrees for 45 minutes to one hour. Allow the potatoes to cool, then peel the potato skin off the potatoes and mash the potatoes until coarse in texture.
Place a large soup pot on the stove, then pour in the milk and flour. Whisk the flour into the milk until smooth. Heat the flour and milk mixture on medium heat, stirring with a wooden spoon occasionally. Heat until the mixture bubbles and thickens. Be careful to not let the mixture burn....if it looks like it might turn the heat down to medium low once the mixture starts to boil.
Once the mixture has thickened, add in the mashed potatoes, cheese, salt, pepper, sour cream (or yogurt) and green onions. Turn heat to low and cook until heated thoroughly.
Divide the warm soup into each bowl and garnish with toppings.

**Note: This was simple for me to make the version for the kids and myself at the same time. I just halved the recipe for me and cooked it in a separate pot from the kids version. It was simple to cook everything at the same time!

Recipe adapted from Cooking Light