Loaded Baked Potato Soup вђ Farmgirl Gourmet Preheat oven to 400ºf. wash and pierce potatoes with a fork. bake until fork tender, about 40 45 minutes. remove and cool slightly. peel skins and place potato flesh in a bowl, leaving some larger bite sized chunks. set aside. in a large stock pot over medium heat, add the bacon and fry until crisp. See the recipe card below for full, detailed instructions. heat up a large soup pot (something like this 5 quart cast iron dutch oven). melt some butter and saute the onion and garlic. make a roux – whisk in the flour, letting it cook a little to get golden, then whisk in milk and cream. pour in broth and whisk until combined.
Loaded Potato Soup Adventures Of B2 Continue to stir until mixture is thick and bubbly. add the cheddar cheese, salt, pepper, and bacon. mash the potato pulp with a hand held potato masher, a fork, or a mixer, to get rid of the large chunks. add the potato pulp to the pan, stirring to mix. when it is heated through, add the sour cream and stir to mix well. do not boil the soup. Add flour to the pot, stirring constantly, about 1 minute. whisk in chicken broth. cook, stirring constantly about 4 minutes. add milk. add potatoes, bacon and one cup of cheese and stir well. cook over medium until soup comes to a boil. once soup comes to a boil, lower and cook about 45 minutes until potatoes are tender. Add the potatoes and broth. turn the heat to high heat and bring the broth to a boil. reduce the heat to medium to medium low heat and cover the pot. simmer the soup for 15 to 20 minutes or until the potatoes are soft. add the cream and stir. lightly mash some of the potato pieces with a spoon or spatula. Remember, you are using potatoes that have been cooked, peeled, and cubed. increase the heat to medium high heat and bring the soup to a boil, making sure to stir it frequently. add the other ingredients. reduce the heat to low, then stir in the cooked bacon, cheddar cheese, sour cream, and salt and pepper to taste.
Loaded Baked Potato Soup Recipe Eatingwell A soup that’s simply packed with flavor, it includes everything you’d want from a loaded baked potato. chunks of potatoes and bacon swim in a creamy broth loaded with cheddar cheese. with more cheese on top, this is a soup that goes to just the right extreme. hearty and delicious, easy and convenient. three 16 oz. soups; each soup serves 1 2. Whisk in flour until lightly browned, about 1 minute. gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1 2 minutes. stir in potatoes and green onions. bring to a boil; reduce heat and simmer until potatoes are tender, about 15 20 minutes. stir in cheese, sour cream, salt and pepper, to taste.
How To Make Loaded Baked Potato Soup For One Just Microwave It
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