Copycat Loaded Baked Potato Soup The Chunky Chef

Copycat Loaded Baked Potato Soup 14 The Chunky Chef 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 flour and whisk until smooth. Instructions. to a 4 quart or larger slow cooker, add bacon, potatoes, onion and chicken stock and stir to combine. cover and cook on low for 6 8 hours, or high for 3 4 hours, until potatoes are very tender. combine evaporated milk and cornstarch, whisking to combine until no lumps remain.

Copycat Loaded Baked Potato Soup The Chunky Chef 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. How to proceed. in a large soup pot, melt butter over medium high heat and sauté the diced onions and minced garlic until translucent, about 2 minutes. sprinkle the flour over the butter and onion mixture, stirring constantly to create a roux. cook for an additional 2 minutes to rid the flour mixture of its raw taste. Instructions. in a large pot, combine the butter, onions, and garlic. sauté the vegetables briefly until the onions are soft and start to brown. deglaze with white wine and reduce briefly. slowly whisk in the flour for about 1 minute, then the milk and heavy cream. whisk until smooth.

Loaded Baked Potato Soup Corner Bakery Creamy and thick, this potato soup is topped with savory cheese, fresh chives and crumbled bacon. it tastes just like o'charley's loaded baked potato soup!. Peel and chop the baked potatoes into an inch cubes and add them right into the soup pot. use a potato masher and coarsely mash the potatoes into the soup as it cooks. you'll aim for a chunky soup base where you can taste chunks of potatoes immersed in a silky soup. topping and garnishing the soup.