Baked Potato Soup (Gluten Free, Dairy Free)

Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Baked Potato Soup.

’m definitely getting into this autumnal cooking after the long hot summer.  I’ve been experimenting with new soup recipes, making warming porridge bowls for breakfast and of course some new pumpkin recipes will be starting to appear on the website as of next week.

I’ve had in my mind to make a baked potato soup for a while and here it is.  The base of this soup is fluffy baked potatoes topped with crispy bacon, dairy free cheese and a sprinkle of chives.  The perfect autumn lunch in my humble opinion.

Other Light Bites Ideas

If you like this recipe for Gluten and Dairy Free Baked Potato Soup then you might like to try one of my other light bites recipes:

• Treat yourself with my Chutney Sausage Rolls (Gluten & Dairy Free)
• Go traditional with my Spicy Prawn Soup (Gluten & Dairy Free)
• Have a vegetarian salad with my Lemon and Herb Pasta Salad (Gluten & Dairy Free)
• Have some waffles with Potato Waffles (Gluten & Dairy Free)

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

Fx

Print Recipe

Baked Potato Soup (Gluten Free, Dairy Free)

Author: Fiona Kennedy Cooking Method: Stove Top Cuisine: British Courses: Light Bites Recipe Keys: Dairy Free Gluten Free Quick Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4

Best Season: Fall

Ingredients

Servings

• 3 medium sized baking potatoes
• 1 onion (diced)
• 1 garlic clove (minced)
• 350 ml chicken or vegetable stock
• 350 ml dairy free milk
• 1 tsp oregano
• salt and pepper (for seasoning)
• 2 tsp chives
• 2 tbsp dairy free grated cheese
• 2 slice slices of bacon (cooked and cut into little pieces)

Instructions

1. Bake the potatoes in the oven for an hour (or until tender) at 180 oC - you can use a microwave if you are short on time
2. Allow the potatoes to cool a bit then remove the skins
3. Place a drizzle of olive oil in a large pan over a medium heat
4. Sauté the onion and garlic for 5 minutes
5. Stir in the potatoes, dairy free milk and stock
6. Bring to the boil and simmer for 5 minutes
7. Stir in the oregano and season to taste
8. Divide between four bowls and top with the chives, cheese and bacon

Keywords: soup