Loaded Baked Potato Soup I Wash You Dry This loaded potato soup recipe is the perfect comfort food this winter — chock full of chunky russet and red potatoes, onions, carrots and celery. some peopl. Once the soup boils, turn the heat back down so that you have a steady simmer. let the soup simmer for about 30 minutes, or until the potatoes are tender when poked with a fork. add the sour cream and milk. place the sour cream in a microwave safe bowl or measuring cup, and microwave it until it’s good and warm.
Loaded Baked Potato Soup Kylee Cooks Instructions. wash and scrub potatoes. dry, and dice into 1 2" cubes. place potatoes in a large pot, cover with chicken stock, bring to a boil. boil for approximately 10 minutes, or until they are 3 4 of the way cooked. drain and set aside. in a large dutch oven or stock pot, melt butter over med heat. Add the potatoes to the dutch oven. use a potato masher to mash the potatoes into smaller pieces. return the soup to a simmer. set aside some of the shredded cheese and bacon for garnish. stir the remaining cheese and bacon into the soup and stir until the cheese melts. season with salt and pepper to taste. 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. Step by step instructions. in a dutch oven or large skillet over medium heat, add bacon and cook until crispy, about 6 to 8 minutes. drain on paper towels, then crumble (use this to garnish the soup). reserve the bacon grease in the pot. to the dutch oven, add butter and stir until melted.
Loaded Potato Soup With Bacon Life Made Simple 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. Step by step instructions. in a dutch oven or large skillet over medium heat, add bacon and cook until crispy, about 6 to 8 minutes. drain on paper towels, then crumble (use this to garnish the soup). reserve the bacon grease in the pot. to the dutch oven, add butter and stir until melted. Preparation. preheat your oven to 425˚f (220˚c). on a parchment paper lined baking sheet, rub potatoes with salt, pepper, and olive oil. bake in preheated oven for 40 50 minutes. once cooled, peel and mash potatoes, and set aside. heat oil in large pot over a medium high heat. Slowly stir in the 10 cups of water. add the chicken bouillon, salt, and pepper. add the potatoes and bring to a boil. let boil for 10 minutes. next, add the can of evaporated milk. let simmer for 10 more minutes. to serve, dish up a bowl and top with shredded cheese, green onions, and the bacon pieces.
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