Gluten free recipe for:

Baked Potato Soup This quick and easy recipe is a great way to use up leftover mashed potatoes! Submitted by: Becky Prep Time: 10 Minutes Cook Time: 20 Minutes

Ingredients:
1 cup butter
1/4 cup chopped green onion (optional)
3/4 cup cornstarch
9 cups milk
2 cups shredded cheddar cheese
6 cups mashed potatoes (OR scoop insides out of 6 large baked potatoes)
1 pkg. GF bacon, cooked and crumbled (OR you can use 1 cup bacon bits plus 1 1/2 tsp. salt)
1 1/2 cup sour cream

Optional: Extra crumbled bacon, shredded cheese and green onion for garnishing.

In a large stock pot, melt butter (and saute optional green onions until cooked through) over medium heat.  Whisk cornstarch in until well blended, then add milk and continue whisking until it comes to a low boil.  After it begins to thicken, add cheddar cheese, potatoes, crumbled bacon, and sour cream.  Stir until well blended, heating through completely.  Serve garnished with bacon bits, shredded cheddar or green onion if desired.