Here’s another soup from our Grand Re-Opening Party.  The Loaded Baked Potato Soup was made by staff member, Melissa Drew.



  • 4-1/2 bacon strips, diced
  • 1-1/2 small onion, chopped
  • 1-1/2 cloves garlic, minced
  • 1/4 cup and 1 teaspoon brown rice flour
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons dried basil
  • 3/4 teaspoon pepper
  • 4-1/2 cups organic free-range chicken broth
  • 3 large baked potatoes, cubed (peeled optional)
  • 1-1/2 cups organic half-and-half cream
  • 3/4 teaspoon hot pepper sauce (I used Tabasco sauce).
  • Shredded Cheddar cheese
  • Minced fresh parsley



  1. In a large saucepan, cook bacon until crisp.
  2. Drain, reserving 1 tablespoon drippings.  Set bacon aside.
  3. Saute onion and garlic in the drippings until tender.
  4. Stir in flour, salt, basil and pepper; mix well.
  5. Gradually add chicken broth.
  6. Bring to a boil and stir for 2 minutes.
  7. Add the potatoes, cream and hot pepper sauce; heat through but do not boil.  (I did this for about a half an hour on a low boil… or until potatoes are more tender)…. (but not too soft!)
  8. Garnish with bacon, cheese and parsley.



You can garnish with the bacon – or mix the bacon into the soup.  Both are delicious.  Also, add more or less hot sauce based on your preference.  Another fun tip, add a “glug-glug” of white wine!