Baked Potato Soup for Grilling Leftovers - Gluten Free

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.

• Ready In: 40 mins
• Serves: 4

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.