One of the things I miss most is Bob Evans. I love Bob’s. One of my favs is their cheesy potato soup – so I give you my gluten free version!
There are a number of different ways to make this soup, but I find that doing it like this enables me to make it as thick as I want, and since I haven’t found any gluten free saltines, the thicker the better for me.
I cook the potatoes and then the cheese separately – and use the broth I boiled the potatoes in to thin it out to my liking. Most recipes call for boiling the potatoes and then adding milk and cheese to the same pot, but not me. I’m a rebel. You can just add the cheese to the pot with the potatoes, it would be really good that way – but I do mine separately so that I can make mine (pictured below) really thick – almost like a cheesy potato salad – but then I can add to the same pot to make a thinner version for others in the house – to each his own.
There is nothing better on a cool fall day than some hearty soup. It just makes you feel better, in my humble opinion. To make this – you can follow the recipe below, or you can add the ingredients together for a 1 pot soup that is, well, soupy. Either way, you really can’t go wrong!