Loaded Baked Potato Soup

Loaded Baked Potato Soup
Loaded Baked Potato Soup

íngredíents

  • 4 large russet potatoes, scrubbed
  • 8 bacon slíces
  • 4 tbsp unsalted Challenge Butter
  • 2 garlíc cloves, mínced
  • 1/4 cup chopped yellow oníon
  • 1/3 cup all-purpose flour
  • 2 cups low fat mílk
  • 1 cup half and half
  • 2 cups chícken stock
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp garlíc salt, plus more to taste
  • 1/2 tsp black pepper
  • 1 cup shredded míld cheddar cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 cup sour cream
  • Mínced fresh chíves, for garnísh

ínstructíons

  1. Píerce the potatoes multíple tímes wíth a fork, then mícrowave them for 12 to 15 mínutes, or untíl tender.* Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skíns, and cut ínto chunks.
  2. Meanwhíle, cook the bacon ín a skíllet over medíum-hígh heat untíl crísp. Transfer to a paper towel-líned plate to draín and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, díscardíng the rest. Once the bacon has cooled, crumble ít ínto small píeces.
  3. ín a large pot, melt the butter over medíum-low heat. Add the reserved bacon fat, garlíc and oníon and cook for 2 to 3 mínutes, or untíl the oníon ís tender. Slowly whísk the flour ínto the pan and stír for 1 to 2 mínutes. Slowly whísk ín the mílk and half-and-half. Keep whískíng untíl smooth. Gradually add the chícken stock. Bríng to a líght símmer and whísk ín the kosher salt, garlíc salt and pepper. Keep at a líght símmer untíl the míxture has thíckened slíghtly, 5 to 7 mínutes.
  4. .....
  5. ..... Full recipesiwashyoudry.com


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