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Baked Potato Soup for Grilling Leftovers - Gluten Free

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“Love this recipe for using up leftover grilled corn on the cob, grilled pork chops or steaks, grilled baked potatoes. The amounts of meat and vegetables are extremely flexible - use what you have.”

Ingredients Nutrition

  • 12 cup butter
  • 1 onion, chopped
  • 13 cup rice flour
  • 2 cups water
  • 2 cups chicken stock
  • 1 13 cups potato flakes
  • 23 cup milk
  • 23 cup heavy cream
  • 3 potatoes, baked, chunked
  • 1 -2 pork chops, grilled and diced (leftover) or 6 slices bacon, fried and crumbled
  • 1 (16 ounce) bag frozen mixed vegetables
  • salt and pepper


  1. Saute onions in butter and add rice flour, stirring constantly so the flour and melted butter make a nice paste.
  2. Add water and chicken stock and mix until there are no lumps of flour. Start bringing to a boil. Add potato flakes, milk, and heavy cream; let simmer.
  3. Cut baked potatoes into bite sized chunks, add to soup. Add meat and veg, and heat until all ingredients are heated through. Season to taste.

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