Gluten Free Loaded Baked Potato Soup (Creamy or Chunky) (Dairy Free Options)

Ingredients:

• 1 (12-ounce) package gluten free bacon (Applegate Sunday Morning, Hormel Black Label, Hormel Natural Choice)
• 2 cups chopped yellow onion
• 6 cups gluten free chicken broth (Better Than Bouillon Organic Low-Sodium)
• 2 pounds russet potatoes, peeled, and cut into 3/4 - 1-inch pieces
• 5 tablespoons (2-1/2 ounces) unsalted butter (or gluten free margarine: Earth Balance or Smart Balance)
• 1/2 cup + 2 tablespoons brown (or white) rice flour
• 4 cups milk, divided
• 1/3 teaspoon salt, or more to taste
• 1 teaspoon ground white pepper
• 1 cup (8 ounces) gluten free sour cream (most are) (or pureed soft tofu)
• 2 cups (10 ounces) shredded medium or sharp Cheddar cheese (or dairy free shreds [Follow Your Heart or Daiya), plus more to for garnish
• 1/4 cup sliced green onions

Instructions:

1. Working in batches, place the bacon in a cold, heavy skillet. Cook over medium heat on both sides until crisp, reserving about 2 tablespoons of drippings. Transfer to a paper-towel-lined plate to drain; set aside. Once cooled, crumble into small pieces.
2. To the skillet, add the reserved drippings and onion. Saute over medium-low heat until tender, 7 - 8 minutes. (Do not wash the skillet yet. You'll use it again.)
3. In a large pot or 7-quart Dutch oven, combine onion, chicken broth, and potatoes. Bring to a boil. Then reduce heat to medium-low and cook for 15 minutes or until potatoes tender.
4. While the soup simmers, melt the butter in the bacon skillet you set aside. Whisk in the rice flour, cooking for 1 - 2 minutes to soften the flour. Slowly stir in the 2 cups of milk. Then pour this mixture into the potato mixture.
5. Add the remaining 2 cups milk, stir, and season with salt and pepper to taste. Stir constantly while cooking over medium heat until thick. Thin with additional broth or thicken with additional flour as desired. If you prefer a creamy soup, working in batches, cream the soup in a countertop blender or in the pot, using a hand blender. Alternatively, leave chunky.
6. Add half of the bacon, sour cream, and shredded cheese. Stir and cook until cheese melts. Serve in cups or bowls and top with remaining bacon, additional shredded cheese, and green onions.

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