Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, loaded bake potato soup. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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! So now that I work from home all day, I get to watch a lot of. Once cooled, peel and mash potatoes, and set aside.
Loaded Bake Potato Soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Loaded Bake Potato Soup is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook loaded bake potato soup using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Loaded Bake Potato Soup:
- Prepare 8 each Idaho potatoes
- Make ready green onions or chives
- Get 12 each garlic cloves
- Take 1 large yellow onion
- Prepare 2 cup sharp cheddar cheese
- Get salt & pepper
- Get sour cream
- Get 4 tbsp unsalted butter
- Prepare 2 quart half and half
- Make ready 1 packages bacon
If You Like Mashed Potatoes, You'll Freak Over This Loaded Potato Soup. If you like loading your baked potatoes will all those delish dairy ingredients, then you'll love this soup recipe, too! A classic baking potato is the russet, which is one of the most starch-filled in the world of spuds. That starch is released as the potatoes cook in the broth, becoming part of the underpinning of a rich, thick soup.
Instructions to make Loaded Bake Potato Soup:
- Wash potatoes really well now to your preferences you can peel them or not I like my skins.. cut 5 potatoes and boil in water
- As potatoes are boiling Now dice about 3 potatoes small dice leave off to the side…dice the yellow onion and bacon and Galic
- In a pot cook bacon garlic and onions together make sure it is on a (medium to medium low flame) when brown take out of the pot and fry the small dice potatoes in the bacon fat once those potatoes are cook take them out of the pot
- Now add the half and half and scape the bottom best you can to get all the good little brown bits and as soon as the boiled potatoes are done strain the water out and add the boiled potatoes buttwr and sour cream to the half and half and with a stick blender blend the soup
- Once it has been blended add the bacon and onions to the soup and 1 cup of the cheddar cheese..make sure to save some bacon and onion mixture to add to top of the soup
- Cook soup for about 10 then add the fried potatoes and cook for another 5 then serve in a bowl and top with remaining cheddar and bacon and green onions
A classic baking potato is the russet, which is one of the most starch-filled in the world of spuds. 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! 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.
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