Loaded Baked Potato Soup That Needs No Flour
Most loaded potato soups start with a roux: butter and wheat flour cooked together to thicken the pot. This one skips it. Russet potatoes are starchy enough to thicken soup on their own once you mash some of them, so the gluten-free version needs no flour swap at all. You only have to watch three labels. Why russets Russet potatoes break down as they simmer, and the starch they release turns the broth thick and creamy. The gfcooking.food recipe uses 3 pounds, peeled and cut into one-inch cubes. Yukon Golds hold their shape better, which sounds good but gives you a waxier, chunkier soup that never quite gets the same body. If you want a mix, use mostly russets with a few Yukon Golds for texture. Bacon first, then everything in its fat Cook 6 slices of chopped bacon in a large pot over medium heat until crisp, 6 to 8 minutes. Lift it out with a slotted spoon and pour off all but 2 tablespoons of the fat. The onion cooks in that fat for 5 minutes, then the garlic for 30 seconds,...