|Recipe from: joyouslydomestic|
Image credit: Angela
Ultimate Loaded Baked Potato Soup
“It is thick, luxurious and decadent ... the perfect marriage of everything we all love about potato soup combined with the flavors of a loaded baked potato.” Angela
8 baking potatoes, pricked, baked at 350° until tender and allowed to slightly cool (See Note Below)
1/2 pound bacon
1 small onion, diced
1/2 cup flour
8 cups low-sodium chicken stock
1/2 teaspoon dried parsley (optional)
2 cups half and half (or an equal combination of milk and heavy cream)
3/4 cup shredded cheddar cheese
Salt and pepper, to taste
Green onions or chives, snipped (for garnish)
Begin by slightly smashing up the cooled potatoes with a fork or potato masher.
In a large soup pot, cook bacon over medium heat until crisp.
Transfer bacon to a paper towel-lined plate while reserving drippings in the pan.
Crumble or chop bacon once slightly cooled.
Stir onions into bacon drippings, and then sprinkle in flour and cook - while stirring - about
three minutes while raw flour taste is allowed to "cook out."
Stir in chicken broth - a little at a time.
Continue stirring until any possible lumps disappear and until mixture is...
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