Loaded Baked Potato Soup The Best Potato Soup For The Season
Cut up the bacon, and fry until crispy in a soup pot. Remove the bacon and set aside, and leave behind about half the grease. Add the onion, and sauté until softened. Stir in the flour and cook for a minute. Slowly whisk in the milk until the flour is dissolved. Pour in the broth, and add the potatoes and garlic.
Loaded Baked Potato Soup (DairyFree + Whole30) The Wooden Skillet
In an InstantPot or electric pressure cooker: Use the sauté function to melt the butte, add the leeks, and then cook them until soft (but not brown), about 5 minutes. Add the minced garlic and cook another minute. Add the larger part of the garlic head (whole, not chopped), broth, bay leaves and 3/4 teaspoon salt.
Potato Soup loaded with potatoes, bacon, cheese and sour cream
Instructions. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute.
LOADED BAKED POTATO SOUP cookingfun Baked potato soup recipe
Bring to a boil. Once boiling, add the potatoes and 1/4 teaspoon salt. Turn the heat down to a simmer. Cook for 10-15 minutes or until the potatoes are soft, stirring occasionally so the potatoes don't stick to the bottom. Remove from the heat and stir in the milk and crumbled bacon. Taste and adjust for salt.
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Melt butter in a medium large pan and add flour, stir and cook over low heat until smooth. Gradually add broth and milk, cook over medium heat until mixture is thick and bubbly; stir often. Add potatoes, seasonings, half of the green onions and cheese. Heat thoroughly.
Creamiest Instant Pot Loaded Baked Potato Soup [Video] Sweet and
Let the potatoes cool. Peel potatoes and coarsely mash them in a small bowl. Set aside. In a large soup pot, add the flour. Gradually whisk in the milk, whisk until smooth. Cook over medium heat until thick, about 8 minutes. Add mashed potatoes, cheese, salt, and pepper. Stir until the cheese melts.
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Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 20 minutes or until very fork tender. Drain, then gently mash. Set aside. Add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes. Add garlic and butter and cook 1 more minute.
Skinny Crockpot Loaded Potato Soup The Chunky Chef
Cook in 5 minute intervals until a knife easily pierces through them. It usually takes 5-10 minutes. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 400 for 45-60 minutes, until a knife or fork easily pierces potatoes. Instructions: 1.
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Sauté the veggies. Sauté the onion and garlic in the bacon grease until softened. Then stir in some flour, to create your roux. Add broth and potatoes. Then add the stock, milk and potatoes. Cook until the potatoes until softened, being sure to stir the soup regularly so that the bottom does not burn.
Hearty Baked Potato Soup Recipe Taste of Home
Reduce heat and simmer 10 minutes. Mix in the sour cream, salt, and pepper. Mix in 1 cup of cheddar cheese and ¾ of the bacon (reserve the remaining cheese and bacon for topping). Continue cooking, stirring frequently, until cheese is melted. Garnish the soup with remaining cheddar cheese, bacon and green onion when serving.
Copycat Loaded Baked Potato Soup The Chunky Chef
Stir in the flour. Let it cook 1-2 minutes to cook out the "flour" taste. Add potatoes, chicken broth, whole milk, smoked paprika, and another good pinch of salt. Stir. Bring the contents of the saucepan up to a boil, and let it sit undisturbed for 15 minutes. Turn the heat down.
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3. Cook bacon: Meanwhile in a large pot cook bacon over medium heat until it's just crisp, remove bacon while leaving rendered fat in pot. Transfer bacon to a paper towel lined plate. 4. Saute aromatics, make roux: Return pot to low heat, add light portions of green onions and saute 1 minute. Add flour, cook and stir 30 seconds, add garlic and continue stirring 30 seconds longer.
Easy Creamy Homemade Potato Soup Recipe Homemade potato soup
Pierce potatoes several times with a fork; place on a baking sheet. Bake until tender, 65-75 minutes. Cool completely. Peel and cube potatoes. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.
Baked Potato Soup Recipe How to Make It Taste of Home
Gather all ingredients. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain bacon slices on paper towels; crumble and set aside. Meanwhile, melt butter in a stockpot or Dutch oven over medium heat.
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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.
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Stir in the flour and cook for 1 to 2 minutes, stirring occasionally. Add the broth, milk, potatoes, salt, thyme, pepper, and crushed red pepper flakes. Stir until combined. Bring to a boil and then reduce the heat to low. Cover and cook for 10 to 15 minutes or until potatoes are soft.