CONNECTICUT, USA — Looking for a delicious gluten-free recipe for dinner? Wood N' Tap is in the FOX61 kitchen whipping up a loaded baked potato soup with just the right amount of bacon, cheese, and heat to fire you up!
The Wood-N-Tap is a true Connecticut original. The two partners of this locally-owned restaurant group bring years of restaurant knowledge and experience to the table.
Phil Barnett attended Central Connecticut State University and spent his college days working at Joe’s Bar and Grill. At school, he rented an apartment from Mike Hamlin. Together, this duo founded the original Wood-N-Tap in Hartford in 2002, and the restaurant has since expanded to several locations across the state.
Ingredients
1/2 cup of salted butter (one stick)
2 cups of diced yellow onion
1/2 cup of gluten-free rice flour
4 cups chicken stock
3/4 cups of light cream or half n' half
1 cup of dry potato flakes
1/2 tablespoon of Tabasco sauce
1/2 tablespoon of salt and pepper
3/4 tablespoon of dry basil
1/2 pound of Red Bliss potatoes
1 teaspoon of Tabasco
Garnishes
Shredded cheddar
Chopped bacon
Chopped scallions
Instructions
In a sauté pan on medium heat, melt butter and sauté onions until translucent (approx 3 minutes).
Gradually stir in flour to make a rue, and cook for approximately 3 minutes until slightly darker in color.
Add cream; Stir in 2 ounces at a time until smooth.
In a soup pot, heat chicken stock and dissolve potato flakes, then bring to a boil.
Whisk the rue into the soup pot and bring it back to a boil, then lower the heat to simmer.
With skin on, shred potatoes in a bowl of cold water and rinse (you can use a cheese grater).
Add shredded potatoes to soup and simmer for another 10 minutes.
Add remaining ingredients and simmer for another 10 minutes, making sure the soup reaches 165 F.
Serve in a soup bowl and add garnishes.
Enjoy!
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