HOW TO MAKE LOADED BAKED POTATO SOUP?
A warm and comforting soup prepared easily in less than 30 min. This Loads Baked Potato Soup!
In this satisfyingly creamy and reassuring broth, all the flavors of a filled baked potato come together wonderfully!
The nice thing about working from home is that I can raid the kitchen and engross something and all, as is the loaded potato soup. I’m not the one who enjoys working from home. This oh-so-creamy, thick, cheesy, comfortable, comfortable broth, which I can eat throughout the whole day. Honestly, it has always been one of my favorite soups, and this week I have had it three times! How do you resist the melting cheddar and the crooked bacon?
It’s amazing how easily this recipe came together; I was surprised at how much I was able to enjoy it!!!
Bacon slices; I used 6 slices divided.
Russet potatoes; I used 5 large potatoes, I peeled and diced them.
5 Tbsp.Of unsalted butter.
A clove of garlic, I finely chopped it.
6 finely chopped green onions.
1/4 Cup.Of all-purpose flour.
2 Cups. Of milk, you can use more as needed.
1 Cup. Of chicken broth, I used the salt-free version.
1 Cup.Of grated cheddar cheese.
1/2 Cup.Of sour cream.
I used only salt and freshly ground black pepper.
I used green onions, shredded cheese, and bacon.
Place the bacon on a plate lined with two or three layers of paper towels and spread it out thinly.
Microwave for 6 minutes, covered with a paper towel, until smooth and crunchy. Alternatively, you should do this in a frying pan and then drain the bacon on paper towels.
Slice the bacon grossly. To decorate, cut up 2-3 teaspoons.
Place the cooked potatoes in a steamer basket over the substrate with two cups of water if using a pressure cooker. Cook for 5 minutes on high pressure, then immediately relieve the pressure and remove the lid.
In a medium saucepan, melt the butter. After 31 seconds of stirring, add the garlic. Green onions are being added.
One minute after adding flour beat until light brown. Cook, whisking vigorously, for 1 to 2 minutes, until the milk and chicken broth have thickened slightly. Fried potatoes with my high blood pressure.
If you haven’t yet used the potato pressure cooker, do it now and get to a simmer. Reduce the heat to low and cook for 15 to 20 minutes, or until the potatoes are tender.
Toss in the cheese, sour cream, bacon, and season with salt and pepper to taste.
If the soup is too dense, thin it out with more milk as required before the perfect consistency is achieved.
If required, serve immediately with sliced green onions, grated cheese, and chopped bacon.
IT’S A SUPER DELICIOUS RECIPE THAT EVERYONE CAN MAKE!!! I HOPE YOU’LL ENJOY IT!
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