Saturday, January 8, 2011

Loaded Baked Potato Soup

This is how I adapted it:

* 2 cups Corn Chipotle Bisque (or some form of creamed corn) (if you use the bisque, you will have to add water, as it is thick)
* 3 medium potatoes, peeled, cubed
* 2 green onions, trimmed, sliced
* 1 teaspoon salt
* 1 1/2 cups unsweetened coconut milk, mixed with
* 2 tablespoons flour, cornstarch, or other thickening agent
* 1/2 cup Daiya cheddar "cheese" (this has a really buttery flavor, so if you can get it, use this brand)
* 2 -6 slices cooked bacon (I use Beelers brand), crumbled
* garlic to taste
* celery seed (or chopped celery, but the texture of celery is not a hit in this house, hence the celery seed)
* black pepper to taste

Change Measurements: US | Metric


Prep Time: 15 mins

Total Time: 23 mins

1. 1 Bring first 4 ingredients to boil in a saucepan over medium-high heat.
2. 2 Cover and simmer over medium-low heat for 20 minutes, stirring occasionally.
3. 3 Whisk coconut milk/cheese substitute in a separate pan until the cheese melts in, and then add the flour/thickener into saucepan.
4. Add bacon.
5. Simmer, uncovered, 5-8 minutes, or until thick, stirring constantly.

You may have to add more salt and pepper. I kept on adding more and more of it.

Brand of corn bisque I used:

Daiya cheese substitute:

I suppose any dairy sub could be used, but I like coconut milk better, so that is what we use. It does NOT make this soup taste like coconut. I used coconut milk the other day to attempt making a beef stroganoff gf/cf/sf and so forth and so on adaptation. It was not bad either. *hint - for meat dishes that are at least most likely cf, look up Kosher variations. That is where you will find dairy free adaptations of things like beef stroganoff.

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