Loaded Baked Potato Soup Served Up With Love

Loaded Baked Potato Soup Served Up With Love Loaded baked potato soup 10 slices of bacon 1 yellow onion ( skin removed and diced ) 2 minced garlic 5 6 large potatoes peeled and diced 2 cups chicken broth. 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 Baked Potato Soup The Blond Cook 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. Add the potatoes, salt, and pepper. bring the soup to a simmer over medium high heat and cook 25 30 minutes or until the potatoes are soft. add ingredients. stir in the whipping cream and heat through. add half of the bacon and 2 cups of cheese to the soup. stir until the cheese melts completely. serve. Adding the potatoes. the baked potato soup is now ready for the star ingredient : the baked potato. 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. 1. prepare potatoes for baking: preheat oven to 400 degrees. scrub and rinse potatoes well under cool running water (you want them very clean as peels will be used later for the soup). pierce each potato several times with a fork. 2.

Loaded Baked Potato Soup Potato Soup Topped With All The Things Adding the potatoes. the baked potato soup is now ready for the star ingredient : the baked potato. 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. 1. prepare potatoes for baking: preheat oven to 400 degrees. scrub and rinse potatoes well under cool running water (you want them very clean as peels will be used later for the soup). pierce each potato several times with a fork. 2. Add potatoes to a stock pot, cover with broth, and bring to a boil over medium high heat. skim any scum off the top as it boils. cook until fork tender for about 25 30 minutes. add cream, salt, pepper, and 1 2 cup of the cheddar cheese. blend with an immersion blender until smooth. Allow this mixture to come to a boil, stirring constantly. reduce heat to low and add in potatoes, cheddar cheese, and velveeta. allow soup to simmer for 15 minutes, stirring often until cheese is completely melted and the soup has thickened. stir in bacon, ¾ cup sour cream, salt and pepper. stir until the sour cream is fully incorporated into.