Wednesday, December 8, 2010

Baked Potato Soup

This is actually Sarah's recipe. It is fantastic, and was easy to adapt to be gluten free.

6 large baking potatoes
9 T. thinly sliced green onion
9 T. butter
9 T. cornstarch
3/4 t. dried dill weed
3/4 t. salt
3/4 t. black pepper
12 c. milk
3 c. shredded cheddar cheese
4 gluten free bouillon cubes (I use Better than Bouillon)

Topping for table:
1 c. shredded cheddar cheese
9 T. sliced green onions
12 slices bacon, crisp cooked, drained and crumbled

  1. Scrub potatoes thoroughly, prick with fork and bake in a 425 oven for 40-60 minutes or until tender. Let cool. Cut potatoes in half lengthwise; gently scoop out potato pulp. Break up any large pieces of potato. Discard potato skins.
  2. In a large saucepan cook 9 T. green onions in hot butter over medium heat until tender. Stir in cornstarch, dill, salt, and pepper. Add milk all at once. Add bouillon cubes. Cook and stir for 12-15 minutes or until thickened and bubbly. Add the potato pulp and 3 cups of the cheese; stir until cheese melts.
  3. To serve, ladle into bowls and serve with extra cheese, green onions and bacon.
Allison's additional notes:
This makes a LOT, so I typically scale down the recipe.


I've been needing to make granola for a while now...Chex nearly every morning is starting to get old. I finally made a batch today.

4-5 c gluten free oats (I used Bob's Red Mill)
1/4 c canola oil
1/4 c honey
1/2 c shredded coconut
1/4-1/2 c slivered almonds

  1. Combine all ingredients in a bowl and stir to coat evenly.
  2. Spread on a cookie sheet and bake at 300 for 25-30 minutes, taking out to stir every 10 minutes.
  3. Let cool and store in an airtight container.
Allison's Notes:
I like to add craisins once the granola has cooled.