Tuesday, October 18, 2011

Baked Potato Soup

Warm and satisfying, this soup will stick to your ribs and is a favorite for the entire family!


½ lb of uncured bacon
1 lb pototoes(russets, Yukon gold or red)
1 large onion, chopped
1 quart chicken stock
3 cloves garlic, minced
1 teaspoon salt
1 T potato starch
¼ cup cool water
1 tsp liquid smoke
1 teaspoon pepper
1/2 cup grass-fed raw cream
2 T fresh chopped chives
1 cup shredded grass-fed cheddar cheese
1 cup cultured sour cream

The How To’s:
Fry bacon. Meanwhile peel and cut potato up into one-inch cubes. Remove cooked bacon to a paper towel to drain and fry chopped onion in the drippings until tender. Pour onion and drippings over potatoes. Add chicken stock, garlic and salt. Cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender). Chop up drained bacon and refrigerate in a covered dish.
Once potatoes are done, mash mixture until about half the potatoes are coarsely mashed. Mix potato starch in a measuring cup with cold water water to remove lumps and pour into crockpot to thicken the broth. Stir to blend in the mixture well. Add cooked bacon, liquid smoke, cream, and pepper until well blended. Cook on low for about 5 more minutes to heat through and allow soup to thicken. Salt to taste.  Serve in bowls topped with a little cheese, sour cream and sprinkled with chives. I like to add some fresh ground black pepper. Tastes just like a baked potato!

This can easily be made dairy free by eliminating the cream and cheese. You can use coconut milk if you miss the rich, creaminess cream imparts and Cheddar rice shreds taste great on top if you desire that sharp cheese taste.

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