I love a good soup recipe!  I saw a potato soup recipe in a magazine and there was no flour in it which really caught my attention because a lot of soup recipes call for flour.  So, I added my own twist and this soup turned out really good!  Super easy and fast and we all really liked it!  My Little Gluten Free Girl had so much fun putting cheese and sour cream on top of her soup! 


Cheesy Stuffed Potato Soup

Chop about 4 pieces of bacon and cook in a pan until brown, add about 1/2 of a chopped onion to the bacon and cook for about 5 minutes.  Add a 16 oz bag of frozen hash browns to the bacon and onion and heat through for about 10 minutes.  Add 4 cups of whole milk and let simmer for about 10 minutes.  I used an immersion blender to blend it a bit to make it a little smooth but we like a chunkier soup so I only did that for about 30 seconds to keep the hash browns chunky.  If you don’t have an immersion blender you can put the soup in a blender and then pour it back into the pot after you blend it.  Add about a cup of water and let it simmer for just a few minutes before adding 2 cups of cheddar cheese at the end, letting it melt right in!  We served it with sour cream and cheddar cheese on top.  Really Good 🙂