Loaded Baked Potato Soup

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I have been gluten free for over two years now and one of the hardest things to substitute in my cooking is a good white sauce. A white sauce (or roux) is the foundation of so many recipes so I’ve been really wanting to find something that will work for me. I experimented with using two different thickeners for this recipe and the result was great. You could mix and match them depending on what you have on hand or just follow what i did!

Several of these ingredients are currently discounted for Thrive Life’s Black Friday Sale. Check out the sale items at this link. If you would like to get email reminders when the sale is about to end make sure to join my Thrive email list where I send more specific emails relating to Thrive.

Don’t forget, you can mix and match with grocery story ingredients so if something is out of stuck from Thrive you can just use a fresh item in place of it!

Loaded Baked Potato Soup Recipe

Ingredients:

• 6 cups water
• 1 T. Thrive Vegetarian Bouillon
• 1 tsp. Kosher Salt
• 1/2 tsp. Ground Pepper
• 1/2 tsp. Garlic Salt
• 1 tsp Thrive Garlic
• 2 T. Ground Bean Flour (I grind with a WonderMill Wheat Grinder)
• 2 T. Thrive Freeze-Dried Onions
• 1.5 cups Thrive Dehydrated Potato Chunks
• 2 T. Thrive Mashed Potatoes – ON SALE
• 4 pieces cooked bacon, crumbled
• 1 c. Thrive Freeze-Dried Cheddar Cheese – ON SALE
• 1/2 c. Thrive Sour Cream (mixed with 1/4 c. water) – ON SALE

I did a live cooking demo feature this recipe along with a delicious Blueberry-Peach Sour Cream cake so if you want to see how easy it is to cook with your food storage watch the video below. I cut off some chatter at the beginning and end so that’s why it may appear to be a little choppy there. Enjoy!

-Jodi Weiss Schroeder
http://foodstoragemadeeasy.net

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