Rustic Baked Potato Soup

Add the cheddar salt pepper green onions and reserved bacon. Stir in cheese and scallions until creamy. Kosher salt freshly ground black pepper.

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In a large dutch oven or stockpot over medium heat melt butter.

Rustic baked potato soup.

Meanwhile cut potatoes into 1 2 inch cubes. But once i discovered how delicious loaded baked potato soup was i was sold. Salt and pepper for seasoning. Shredded cheddar cheese sour cream chopped green onion crumbled bacon minced fresh jalapeno a drizzle of adobo sauce.

Stir in flour until smooth and bubbly. Transfer to a paper towel lined plate and. 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. Cover and simmer 5 to 7 minutes or until tender.

Gradually add milk stirring constantly until sauce has thickened. Reduce heat to medium low and simmer until potatoes are tender about 10 minutes. Meanwhile melt butter in dutch oven over medium heat. Continue to cook stirring constantly until soup begins to bubble.

Add in milk and flour. Whisk constantly until slightly. Heat water to boiling in 4 quart dutch oven. 2 cups whole milk almond milk works too.

Directions in a large skillet cook bacon over medium heat until crispy about 8 minutes. 1 1 2 cups shredded cheddar cheese. In a large pot over medium high heat sauté butter and garlic. Simmer gently for 15.

Delicious flavors blend together in this easy loaded baked potato soup for a delicious comforting and quick meal. Using potato masher coarsely break up potatoes leaving large chunks. 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. I used to dislike potato soup it was just so so when i had it as a kid.

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. 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. Add potatoes to boiling water.

3 pounds red potatoes quartered or halved depending on size. Cook over low heat just until heated. Add potatoes and onions.