Loaded Baked Potato Soup I Wash You Dry In a large pot, melt the butter over medium low heat. add the reserved bacon fat, garlic and onion and cook for 2 to 3 minutes, or until the onion is tender. slowly whisk the flour into the pan and stir for 1 to 2 minutes. slowly whisk in the milk and half and half. keep whisking until smooth. 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.
Baked Potato Soup Dinner Then Dessert Continue to cook until “the house starts smelling good” as renzo says, then add 2 tablespoons of flour, 2 cups of chicken broth, and your potatoes. next add black pepper, italian seasoning, onion powder, garlic powder, red pepper flakes, and a dash of salt. mix in 2 cups of half & half and let it simmer for about 20 minutes — or until the. 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. add onion and garlic. cook until translucent and garlic is fragant, about 5 minutes. add butter and melt. bring in flour and stir until mixture is lightly browned. add in the chicken broth and cream cheese. Add the scallions, and stir. pour in the chicken stock, and allow the mixture to come to a simmer. simmer the soup until the potatoes are tender. turn the burner down to low heat, and stir in the cream. optional: use a stick blender to puree some of the vegetables, while still maintaining a few bigger chunks. Add garlic; continue cooking for 1 2 more minutes, stirring occasionally. add diced potatoes, oregano, salt, pepper and half of the crumbled bacon; stir until well combined. add chicken stock and increase heat to medium high. cook for 12 15 minutes, or until potatoes can be easily pierced with a fork.
Loaded Baked Potato Soup Served Up With Love Add the scallions, and stir. pour in the chicken stock, and allow the mixture to come to a simmer. simmer the soup until the potatoes are tender. turn the burner down to low heat, and stir in the cream. optional: use a stick blender to puree some of the vegetables, while still maintaining a few bigger chunks. Add garlic; continue cooking for 1 2 more minutes, stirring occasionally. add diced potatoes, oregano, salt, pepper and half of the crumbled bacon; stir until well combined. add chicken stock and increase heat to medium high. cook for 12 15 minutes, or until potatoes can be easily pierced with a fork. 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 bacon to a large pot. cook over medium heat for 10 minutes, stirring often. add onions and garlic to pot with bacon. cook for an additional 7 minutes, stirring often. add flour and stir to combine. cook for an additional 1 minute, stirring constantly. add in half and half, chicken broth and potatoes.
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