Baked Potato Soup for Grilling Leftovers - Gluten Free |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Love this recipe for using up leftover grilled corn on the cob, grilled pork chops or steaks, grilled baked potatoes. The amounts of meat and vegetables are extremely flexible - use what you have. Ingredients:
1/2 cup butter |
1 onion, chopped |
1/3 cup rice flour |
2 cups water |
2 cups chicken stock |
1 1/3 cups potato flakes |
2/3 cup milk |
2/3 cup heavy cream |
3 potatoes, baked, chunked |
1 -2 pork chops, grilled and diced (leftover) or 6 slices bacon, fried and crumbled |
1 (16 ounce) bag frozen mixed vegetables |
salt and pepper |
Directions:
1. Saute onions in butter and add rice flour, stirring constantly so the flour and melted butter make a nice paste.
2. Add water and chicken stock and mix until there are no lumps of flour. Start bringing to a boil. Add potato flakes, milk, and heavy cream; let simmer.
3. Cut baked potatoes into bite sized chunks, add to soup. Add meat and veg, and heat until all ingredients are heated through. Season to taste.
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