Rustic Baked Potato Soup

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

Rustic baked potato soup.

Meanwhile melt butter in dutch oven over medium heat. 2 cups whole milk almond milk works too. Directions in a large skillet cook bacon over medium heat until crispy about 8 minutes. Add in milk and flour.

Continue to cook stirring constantly until soup begins to bubble. Stir in flour until smooth and bubbly. In a large pot over medium high heat sauté butter and garlic. I used to dislike potato soup it was just so so when i had it as a kid.

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. Shredded cheddar cheese sour cream chopped green onion crumbled bacon minced fresh jalapeno a drizzle of adobo sauce. Stir in cheese and scallions until creamy. Kosher salt freshly ground black pepper.

Reduce heat to medium low and simmer until potatoes are tender about 10 minutes. Whisk constantly until slightly. Cover and simmer 5 to 7 minutes or until tender. But once i discovered how delicious loaded baked potato soup was i was sold.

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. Bring broth potatoes and bay leaf to boil in large saucepan over medium high heat. 1 1 2 cups shredded cheddar cheese. Delicious flavors blend together in this easy loaded baked potato soup for a delicious comforting and quick meal.

Transfer to a paper towel lined plate and. Meanwhile cut potatoes into 1 2 inch cubes. Simmer gently for 15. Salt and pepper for seasoning.

Cook over low heat just until heated. Add the cheddar salt pepper green onions and reserved bacon. 3 pounds red potatoes quartered or halved depending on size. Add potatoes and onions.

Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Gradually add milk stirring constantly until sauce has thickened. 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.