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    Home » Blog » soup » Baked Potato Soup + Amazing Allergy Friendly Version!

    Baked Potato Soup + Amazing Allergy Friendly Version!

    January 10, 2021 by burntapple Leave a Comment

    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

    1. 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.
    2. 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.
    3. 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.
    4. 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

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    About Me

    minimal ingredient recipes with five ingredients or less and ready in under thirty minutes! many recipes are gluten free, dairy free and FODMAP friendly too!

    I've been making over recipes since I was ten. Back then I wasn't so great at it and created everything from rubber cakes for my Dad's birthday to rock muffins that put a hole in the wall.

    Diagnosed with colitis ten years ago and with three young children I had to learn to cook. But life was busy and there wasn't a lot of time to cook or figure out what I could eat!

    Burnt Apple became my personal coffee shop--a place to share, talk and vent! I share minimal ingredient recipes with five ingredients or less and ready in under thirty minutes!

    Welcome home...to a REAL home! One that is busy, on the go and doesn't have time to sit all day in the kitchen! 

    So stop in, find a copycat restaurant favorite you've been craving or a tantalizing treat! Bite into a slice of fresh warm bread or find a quick weeknight meal.

    All of our recipes include adaptations for a variety of different dietary needs. Most of our recipes are gluten free and many are dairy free and FODMAP friendly too! All recipes are easily labeled for you.

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