Rustic Baked Potato Soup

Add the cheddar salt pepper green onions and reserved bacon. Stir in flour until smooth and bubbly. Cover and simmer 5 to 7 minutes or until tender.

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Simmer gently for 15.

Rustic baked potato soup.

Salt and pepper for seasoning. Delicious flavors blend together in this easy loaded baked potato soup for a delicious comforting and quick meal. Add in milk and flour. I used to dislike potato soup it was just so so when i had it as a kid.

Gradually add milk stirring constantly until sauce has thickened. 1 1 2 cups shredded cheddar cheese. Add potatoes to boiling water. 3 pounds red potatoes quartered or halved depending on size.

2 cups whole milk almond milk works too. In a large dutch oven or stockpot over medium heat melt butter. Heat water to boiling in 4 quart dutch oven. Ingredients 2 cups of cubed potatoes 1 cup of reserved water from potatoes medium onion 2 t butter 2 t all purpose gluten free flour 3 cups of milk 1 cup shredded cheese parsley and chopped green onions for garnish.

Continue to cook stirring constantly until soup begins to bubble. This soup incorporates pre baked cubes of potato with onion crumbled bacon cheddar cheese and sour cream in a milk soup base which has been thickened with a roux. Meanwhile cut potatoes into 1 2 inch cubes. Stir in cheese and scallions until creamy.

But once i discovered how delicious loaded baked potato soup was i was sold. Reduce heat to medium low and simmer until potatoes are tender about 10 minutes. Meanwhile melt butter in dutch oven over medium heat. Transfer to a paper towel lined plate and.

Ingredients 2 tablespoons unsalted butter divided 1 2 cup chopped sweet onion 2 1 2 teaspoons minced garlic about 3 4 cloves 4 cups red potatoes scrubbed skins left on cut into 1 2 inch chunks 1 cup coarsely chopped mushrooms 2 medium carrots scrubbed and ends removed sliced 1 4 inch thick 3 cups. Directions in a large skillet cook bacon over medium heat until crispy about 8 minutes. In a large pot over medium high heat sauté butter and garlic. Cook over low heat just until heated.

Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Bring broth potatoes and bay leaf to boil in large saucepan over medium high heat. Add potatoes and onions. Shredded cheddar cheese sour cream chopped green onion crumbled bacon minced fresh jalapeno a drizzle of adobo sauce.

Kosher salt freshly ground black pepper. Using potato masher coarsely break up potatoes leaving large chunks. Whisk constantly until slightly.