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Baked Potato Soup
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Description
Gluten-free and dairy-free baked potato soup.
Ingredients
- 3 Medium Sized Baking Potato
- Olive Oil, As Needed
- 1 Onion, Diced
- 1 clove Garlic, Crushed
- 350 milliliters Dairy Free Milk
- 350 milliliters Vegetable Or Chicken Stock
- 1 teaspoon Oregano
- Salt And Pepper, For Seasoning
- 2 Tablespoons Chives, Chopped
- 2 Tablespoons Dairy Free Cheese, Grated
- 2 slices Bacon, Cooked And Cut Into Little Pieces
Preparation
Bake potatoes in the oven for 1 hour (or until tender) at 180ºC (355ºF). You can use a microwave if you are short on time. Allow potatoes to cool a bit then remove the skins.
Drizzle olive oil in a large pan over a medium heat. Sauté onion and garlic for 5 minutes. Stir in potatoes, dairy-free milk and stock. Bring to the boil and simmer for 5 minutes.
Stir in oregano and season to taste. Divide between bowls and top with chives, cheese and bacon.
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