Gluten Free Potato Soup

As always, you can interchange the gluten free ingredients with those that contain gluten 🙂



8-10 Red skin potatoes (sliced)

1 packet country gravy mix

1 medium onion(chopped)

1lb bacon cut into bite sized pieces 

4 cups chicken broth or stock

1Qt heavy whipping cream 

¼ cup roasted garlic(or less if you want less)

¼ teaspoon mustard

Pinch of nutmeg

Salt and pepper to taste 

In a large pot cook bacon over medium heat until a little brown, add onion and continue cooking until onion is caramelized. Drain half of the fat off and return to heat. Add roasted garlic, broth and sliced potatoes into the pot, bring to a boil and simmer until potatoes are tender. Add whipping cream, bring back to a boil. Add gravy mix, mustard, pinch of nutmeg and stir until completely incorporated.

Serve with extra cheese or bacon for an even better taste. 

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