Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, loaded baked potato soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Loaded Baked Potato Soup is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Loaded Baked Potato Soup is something that I have loved my entire life. They’re nice and they look wonderful.
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To begin with this particular recipe, we have to first prepare a few components. You can have loaded baked potato soup using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Loaded Baked Potato Soup:
- Get 1 lb bacon, diced
- Get 1 onion, diced
- Get 5 large russet potatoes, peeled and cubed
- Get 4 cup chicken stock
- Get 3 tbs butter
- Make ready 3 tbs flour
- Prepare 1 1/2 cup 2% milk
- Make ready 3 green onions, sliced
- Make ready 3/4 cup shredded cheddar cheese, divided
- Prepare 1/2 tsp black pepper
- Get Sour cream for garnish, optional
A loaded baked potato soup is one of my favorites. This one-pot version, which I adapted from Eating Well — because it's January and so, of course, I am thinking about eating healthier — comes. This healthy loaded baked potato soup recipe is inspired by the comforting flavor of fully loaded baked potatoes with bacon, Cheddar, sour cream and chives. To make a vegetarian version of this potato soup, omit the bacon and use "no-chicken" broth.
Instructions 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.
This healthy loaded baked potato soup recipe is inspired by the comforting flavor of fully loaded baked potatoes with bacon, Cheddar, sour cream and chives. To make a vegetarian version of this potato soup, omit the bacon and use "no-chicken" broth. Serve it with a green salad and crusty bread to clean up the bowl. Remove the rind, then purée the soup until smooth with a stick blender or in a liquidiser. Heat a large skillet over medium high heat.
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