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!!!
INGREDIENTS LIST:
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.
To season:
I used only salt and freshly ground black pepper.
To garnish:
I used green onions, shredded cheese, and bacon.
PREPARATION METHOD:
Step 1:
Place the bacon on a plate lined with two or three layers of paper towels and spread it out thinly.
Step 2:
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.
Step 3:
Slice the bacon grossly. To decorate, cut up 2-3 teaspoons.
Step 4:
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.
Step 5:
In a medium saucepan, melt the butter. After 31 seconds of stirring, add the garlic. Green onions are being added.
Step 6:
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.
Step 7:
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.
Step 8:
Toss in the cheese, sour cream, bacon, and season with salt and pepper to taste.
Step 9:
If the soup is too dense, thin it out with more milk as required before the perfect consistency is achieved.
Step 10:
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!
