Rustic Baked Potato Soup

1 1 2 cups shredded cheddar cheese. Gradually add milk stirring constantly until sauce has thickened. Bring broth potatoes and bay leaf to boil in large saucepan over medium high heat.

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This Rustic Loaded Potato Soup Is So Easy To Make And Has A Ton Of Flavor Loaded Potato Soup Is Comforting Warm And Y Recipes Loaded Potato Soup Potato Soup

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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.

Rustic baked potato soup.

Continue to cook stirring constantly until soup begins to bubble. Heat water to boiling in 4 quart dutch oven. Cook over low heat just until heated. In a large pot over medium high heat sauté butter and garlic.

Add the cheddar salt pepper green onions and reserved bacon. Simmer gently for 15. 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.

Cover and simmer 5 to 7 minutes or until tender. Add in milk and flour. Transfer to a paper towel lined plate and. 3 pounds red potatoes quartered or halved depending on size.

Meanwhile cut potatoes into 1 2 inch cubes. Delicious flavors blend together in this easy loaded baked potato soup for a delicious comforting and quick meal. Directions in a large skillet cook bacon over medium heat until crispy about 8 minutes. Stir in flour until smooth and bubbly.

Kosher salt freshly ground black pepper. But once i discovered how delicious loaded baked potato soup was i was sold. I used to dislike potato soup it was just so so when i had it as a kid. Whisk constantly until slightly.

Stir in cheese and scallions until creamy. Add potatoes and onions. Salt and pepper for seasoning. In a large dutch oven or stockpot over medium heat melt butter.

Meanwhile melt butter in dutch oven over medium heat. 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. Shredded cheddar cheese sour cream chopped green onion crumbled bacon minced fresh jalapeno a drizzle of adobo sauce. Reduce heat to medium low and simmer until potatoes are tender about 10 minutes.

Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Add potatoes to boiling water. 2 cups whole milk almond milk works too.