Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, loaded baked potato soup. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Loaded Baked Potato Soup is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Loaded Baked Potato Soup is something that I have loved my whole life.
Loaded Baked Potato Soup - All the flavors of a loaded baked potato comes together in this comforting soup! All the flavors of a loaded baked potato comes together beautifully in this satisfyingly creamy and comforting soup! Add in the mashed potatoes and combine.
To begin with this particular recipe, we have to prepare a few ingredients. You can have loaded baked potato soup using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Loaded Baked Potato Soup:
- Get bacon, diced
- Get onion, diced
- Prepare large russet potatoes, peeled and cubed
- Make ready chicken stock
- Make ready butter
- Get flour
- Prepare 2% milk
- Prepare green onions, sliced
- Get shredded cheddar cheese, divided
- Get black pepper
- Take Sour cream for garnish, optional
The secret to slimming it down is swapping part of the potatoes with cauliflower, you can't even tell! All your favorite baked potato toppings—bacon, cheddar, sour cream, green onions—in a spoon with this recipe from Delish.com. Make Guy Fieri's easy fully-loaded baked potato soup from Guy's Big Bite, and top it with your favorite fixin's - bacon, cheese, sour cream and chives. A classic baking potato is the russet, which is one of the most starch-filled in the world of spuds.
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.
That starch is released as the potatoes cook in the broth, becoming part of the underpinning of a rich, thick soup. This flavorful baked potato soup is loaded with cheese and baked potatoes, along with bacon, sour cream, green onions, and seasonings. The best potatoes to use for this soup are starchy potatoes. Russets are best, but Yukon gold have a medium starch content and may be used as well. Remove potatoes from oven to cool.
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