Loaded Baked Potato Soup*

Loaded Baked Potato Soup
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  1. 5 tablespoons butter
  2. 1 small onion, diced
  3. 2 cloves garlic
  4. 1/4 cup all purpose flour
  5. 4 cups milk
  6. 3 russet potatoes, peeled and cubed
  7. 1 cup sour cream
  8. salt
  9. pepper
  10. crispy bacon (optional)
  11. cheddar cheese (optional)
  12. sliced chives or scallions (optional)
  1. Can you think of anything better than a delicious warm soup on a chilly day? Neither can I. Recently I’ve been on a potato kick and have been craving baked potatoes so I decided to switch up the regular baked potato and make a loaded baked potato soup. Thank goodness it’s sweater and jeans time because this baby is certainly not low fat. Oh well, tis the season! Ok, lets get cooking. In a pot over medium high heat melt the butter and add the diced onion and garlic. Cook until translucent, about 5 minutes. Once the onions and garlic are cooked sprinkle the all purpose flour in there and whisk together until completely combined. Cook the mixture (called a roux) for another 5 minutes to get all of the raw flour flavor out. To the roux add the milk while stirring, making sure to whisk any clumps that form. Let the milk come up to a simmer and then add the peeled and diced potatoes. Let it come up to a simmer again and cook about 15 minutes, or until the potatoes are cooked through. You want to make sure that you stir the soup frequently because you don’t want the potatoes to stick to the bottom and burn like they like to do. Add the sour cream after the potatoes are cooked and mix together. The soup will be very thick! Once the soup is done cooking season with salt and pepper to taste (it will need a lot of salt!) and put in your serving bowls. Top with anything you’d like! I personally like pieces of crispy bacon, cheddar cheese, and sliced chives but if you don’t want those you can play around with it and add what you usually do to a baked potato! This is my kind of Winter soup. Enjoy!
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Loaded Baked Potato Soup*

Categories:Lunch Recipes

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