Cheesy Potato Soup Our Love Language Is Food

Cheesy Potato Soup Our Love Language Is Food Whisk in flour until lightly browned, about 1 minute. add in your liquids: whisk in milk and broth, stirring constantly, until slightly thickened, 1 2 minutes. add your potatoes and green onions: add potatoes and green onions, stir to mix in. bring ingredients to a boil, then reduce the heat to medium low. Preheat the oven to 350°f. grease a 9×13 pan and set aside. in a large mixing bowl, stir together the hash browns, onion, cream of chicken soup, sour cream, salt, and pepper until all of the potatoes are well coated. add in cheese and stir to combine. press mixture into an even layer in the 9×13 pan.

Cheesy Potato And Ham Soup In Slow Cooker Whisk – slowly add chicken broth, whisking constantly with a large whisk to make a slurry. bring to a boil. prepare potatoes – peel and cut potatoes into 1″ cubes. add diced potatoes to the pot and reduce to medium heat. simmer potatoes for 10 12 minutes or until potatoes are fork tender, stirring often. Cover and cook on low for 6 8 hours or high for 3 4 hours until the potatoes are tender. stir in the cheese until melted. mix the flour with milk until mostly dissolved in a separate bowl, then stir into the soup. cover and cook on high for another 15 30 minutes until the soup has thickened. garnish and serve. Cook bacon: in a pot, cook bacon, then set aside. sauté veggies: in bacon fat, sauté onions, carrots, and potatoes. add seasonings. simmer: pour in stock, boil, then simmer until potatoes are tender. milk mixture: in another pot, cook butter and flour, then whisk in milk. combine: add milk mixture into soup, mash some potatoes, add cheese. Directions. melt butter in a dutch oven over medium high heat. add onion; cook and stir until tender, 5 minutes. add potatoes and water; bring to a boil. reduce heat; cover and simmer until potatoes are tender, 15 minutes. stir in the milk, soup, garlic salt and pepper; heat until warmed through.

Homemade Slow Cooker Cheesy Potato Soup Sizzling Eats Cook bacon: in a pot, cook bacon, then set aside. sauté veggies: in bacon fat, sauté onions, carrots, and potatoes. add seasonings. simmer: pour in stock, boil, then simmer until potatoes are tender. milk mixture: in another pot, cook butter and flour, then whisk in milk. combine: add milk mixture into soup, mash some potatoes, add cheese. Directions. melt butter in a dutch oven over medium high heat. add onion; cook and stir until tender, 5 minutes. add potatoes and water; bring to a boil. reduce heat; cover and simmer until potatoes are tender, 15 minutes. stir in the milk, soup, garlic salt and pepper; heat until warmed through. Instructions. boil potato’s separately until fork tender in heavily salted water. in a separate pot (at least 7qts) cook ham for a couple min then remove, then cook diced bacon on medium heat and remove once cooked through. add flour and whisk to create a roux. add seasonings and stir into roux (i got ahead of myself and did not do this). You want the leeks to sweat, not brown. continue to cook the leeks until they are soft and fragrant, about 4 5 minutes. add the garlic and cook a minute until fragrant. stir flour in to the leek and garlic mixture. cook for 1 minute. slowly whisk in the chicken stock, milk, remaining 1 teaspoon salt and pepper.