Creamy Potato Soup

• 2- 1/2 pounds Yukon Gold Potatoes
• 4 Tablespoons Butter
• 13 cups White Rice Flour
• 6 cups Whole Milk
• 2- 1/4 cups Grated Sharp Cheddar Cheese, Divided
• 1 cup Sour Cream
• 2 teaspoons Salt
• 1 teaspoon Pepper
• 2 whole Green Onions, Chopped
• 2 Tablespoons Fresh Chives, Chopped
• 4 pieces Bacon, Cooked And Crumbled

1. Peel and quarter the potatoes.
2. Place them in a large stock pot and cover with water.
3. Bring water to a boil and cook for 20 minutes.
4. Make sure potatoes are fork tender, then drain them and set them aside.
5. In the same pot (now empty) over medium heat, melt butter and then mix in the flour using a whisk.
6. When both are completely mixed, cook for 1 minute then add small amount of milk and whisk together.
7. Add 1/3 of the remaining milk and repeat.
8. Then add the rest of the milk and whisk so there are no lumps.
9. If you have a problem with flour lumps at this point, you can blend the soup with a hand blender if you have one.
10. Heat the milk, butter and flour mixture over medium high heat while stirring frequently until soup is hot and thick.
11. Add 2 cups of cheese, sour cream, salt, pepper, and the cooked potatoes.
12. Mix thoroughly.
13. Stir until the cheese is completely melted into the soup and the soup is hot and bubbly.
14. Serve in individual bowls and top with a small amount of green onions, chives, the remaining cheese and crumbled bacon.
15. Serve hot and enjoy!

potatoes, butter, white rice flour, milk, cheddar cheese, sour cream, salt, pepper, green onions, fresh chives, bacon

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/creamy-potato-soup-7/ (may not work)