Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, loaded baked potato soup. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Loaded Baked Potato Soup is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Loaded Baked Potato Soup is something that I have loved my entire life. They’re fine and they look fantastic.
Loaded Baked Potato Soup - All the flavors of a loaded baked potato comes together in this comforting soup! But the good thing about working from home is that I can raid the kitchen and gobble up anything and everything, like this loaded baked potato soup. This soup incorporates pre-baked cubes of potato with onion, crumbled bacon, cheddar cheese and sour cream in a milk soup base which has been thickened with a roux. If you like loading your baked potatoes will all those delish dairy ingredients, then you'll love this soup recipe, too!
To get started with this particular recipe, we must first prepare a few components. You can cook loaded baked potato soup using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Loaded Baked Potato Soup:
- Prepare 1 lb bacon, diced
- Make ready 1 onion, diced
- Prepare 5 large russet potatoes, peeled and cubed
- Get 4 cup chicken stock
- Get 3 tbs butter
- Take 3 tbs flour
- Prepare 1 1/2 cup 2% milk
- Prepare 3 green onions, sliced
- Take 3/4 cup shredded cheddar cheese, divided
- Get 1/2 tsp black pepper
- Make ready Sour cream for garnish, optional
That starch is released as the potatoes cook in the broth, becoming part of the underpinning of a rich, thick soup. The secret to slimming it down is swapping part of the potatoes with cauliflower, you can't even tell! It's truly a loaded baked potato soup. My father, being the potato-craving German he is and therefore completely biased, raved about this soup.
Steps to make Loaded Baked Potato Soup:
- In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 tablespoons of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.
- Add potatoes and chicken stock to pot. Bring to boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.
- In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to boil and simmer until thickened. Slowly stir into stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.
- Add 1/2 cup shredded cheese, three-fourths of the bacon and half the sliced green onions to the pot. Add pepper. Stir to combine. Cook an additional 5 minutes.
- To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.
It's truly a loaded baked potato soup. My father, being the potato-craving German he is and therefore completely biased, raved about this soup. The baked potato soup will keep for about five days, and reheats well either in the microwave or over low heat on the stovetop. Our Loaded Baked Potato Soup is the perfect cozy, make ahead soup for busy nights. Just warm up and top with all your favorite toppings!
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