Baked Potato Soup for Grilling Leftovers - Gluten Free

Lelandra's Note:

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.

• Total Time: 40 mins
• Prep Time: 40 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• ½ 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.