Rustic Baked Potato Soup

Continue to cook stirring constantly until soup begins to bubble.

Rustic baked potato soup.

Stir in cheese and scallions until creamy. Add potatoes and onions. Meanwhile cut potatoes into 1 2 inch cubes. Stir in flour until smooth and bubbly.

In a large dutch oven or stockpot over medium heat melt butter. Reduce heat to medium low and simmer until potatoes are tender about 10 minutes. 3 pounds red potatoes quartered or halved depending on size. In a large pot over medium high heat sauté butter and garlic.

Heat water to boiling in 4 quart dutch oven. Add in milk and flour. Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Add the cheddar salt pepper green onions and reserved bacon.

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. 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. Whisk constantly until slightly.

Add potatoes to boiling water. 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. Simmer gently for 15.

But once i discovered how delicious loaded baked potato soup was i was sold. Using potato masher coarsely break up potatoes leaving large chunks. I used to dislike potato soup it was just so so when i had it as a kid. Kosher salt freshly ground black pepper.

1 1 2 cups shredded cheddar cheese. Salt and pepper for seasoning. 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. Meanwhile melt butter in dutch oven over medium heat.

Bring broth potatoes and bay leaf to boil in large saucepan over medium high heat. 2 cups whole milk almond milk works too. Shredded cheddar cheese sour cream chopped green onion crumbled bacon minced fresh jalapeno a drizzle of adobo sauce.