Hearty Baked Potato Soup Recipe Taste Of Home Wash the potatoes and pierce with a fork. cook potatoes in the microwave for 12 to 15 minutes or until tender. alternatively bake in a preheated oven at 350°f for 45 minutes, or until fork tender. carefully cut into halves and let cool. meanwhile, cook bacon in a frying pan over medium high heat until crisp. Place bacon in a large skillet and cook over medium high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. drain bacon slices on paper towels; crumble and set aside. meanwhile, melt butter in a stockpot or dutch oven over medium heat. gradually add flour, whisking until well combined.
Heart Baked Potato Soup Recipe This baked potato soup is thick, velvety, and filled with tender baked potatoes, tangy sour cream, and topped with crispy bacon bits, gooey melted cheese, and fresh, crunchy green onions. it’s like a hug in a bowl, perfect for those chilly days when you want something hot, hearty, and satisfying. Boil: with the pot on medium heat, add the chicken broth, milk, and potatoes and bring to a boil. blend: puree the soup until smooth with an immersion blender. simmer: add the sour cream, half of the chives, salt, and pepper, and cook on low for five to 10 minutes, stirring occasionally. On the stovetop: in a large, heavy pot or dutch oven, melt the butter over medium heat. add leeks and cook them until soft (but not brown), about 5 minutes. add the minced garlic and cook another minute. add the larger part of the garlic head (whole, not chopped), broth, bay leaves and 3 4 teaspoon salt. Raise the heat to high, and bring the soup to a brief boil. stir and scrape any browned bits from bottom of the pot before they get stuck. step 4: reduce the heat to low. let the soup simmer gently for about 12 to 15 minutes, stirring occasionally, or until the potatoes are fall apart tender but not mushy.
Loaded Baked Potato Soup I Wash You Dry On the stovetop: in a large, heavy pot or dutch oven, melt the butter over medium heat. add leeks and cook them until soft (but not brown), about 5 minutes. add the minced garlic and cook another minute. add the larger part of the garlic head (whole, not chopped), broth, bay leaves and 3 4 teaspoon salt. Raise the heat to high, and bring the soup to a brief boil. stir and scrape any browned bits from bottom of the pot before they get stuck. step 4: reduce the heat to low. let the soup simmer gently for about 12 to 15 minutes, stirring occasionally, or until the potatoes are fall apart tender but not mushy. Clean and scrub the potatoes. pierce each potato with a fork about 6 times. wrap potatoes individually in foil and bake for about 45 minutes until soft to the touch. let cool enough to handle. remove the skin from all of the baked potatoes and mash two of them in a bowl. cut the remaining baked potatoes into small cubes. Whisk together flour, milk, and stock in a medium bowl. stir milk mixture into potatoes; cook over medium, stirring often, until thickened and bubbly, about 4 minutes. remove from heat; stir in sour cream, salt, and pepper. ladle soup into 6 bowls; top with cheese, bacon and chives. originally appeared: cooking light.
Heart Baked Potato Soup Recipe Clean and scrub the potatoes. pierce each potato with a fork about 6 times. wrap potatoes individually in foil and bake for about 45 minutes until soft to the touch. let cool enough to handle. remove the skin from all of the baked potatoes and mash two of them in a bowl. cut the remaining baked potatoes into small cubes. Whisk together flour, milk, and stock in a medium bowl. stir milk mixture into potatoes; cook over medium, stirring often, until thickened and bubbly, about 4 minutes. remove from heat; stir in sour cream, salt, and pepper. ladle soup into 6 bowls; top with cheese, bacon and chives. originally appeared: cooking light.
Hearty Potato Soup Recipe Taste Of Home
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