Recipe of Perfect Fully Loaded Baked Potato Soup

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, fully loaded baked potato soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Melt butter in a large skillet over medium-high heat. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. When done, the tip of a paring knife should go through the potatoes easily. In a large pot over medium-high heat, sauté butter and garlic.

Fully Loaded Baked Potato Soup is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Fully Loaded Baked Potato Soup is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have fully loaded baked potato soup using 12 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Fully Loaded Baked Potato Soup:

1. Get 6 bacon strips
2. Make ready 1/2 sausage (of any kind, but I like Hillshire Farm beef sausage)
3. Get 1 medium white onion
4. Prepare 4 carrots
5. Prepare 2 celery stalks
6. Prepare 3 medium potatoes
7. Make ready 1/2 cup all-purpose flour
8. Get 1 quart half and half (up to 1 quart)
9. Make ready 2 green onions
10. Get 1/2 cup shredded cheddar cheese
11. Get 1 kosher salt
12. Prepare 1 fresh cracked black pepper

Add the chicken broth and heavy cream, whisking to remove any flour lumps. With a potato masher, break up the cooked. Ultimate Loaded Baked Potato Soup tastes just like a fully loaded baked potato but served up in a bowl of creamy goodness and topped with all of the best baked potato toppings! This is one of the best soups of the fall and we make it year after year with rave reviews.

Instructions to make Fully Loaded Baked Potato Soup:

1. Prep: Cut the raw bacon into one inch strips. Slice the sausage into 1/4 inch rounds. Peel the carrots and finely dice them, the white onions, and the celery. Peel and dice the potatoes into roughly one inch square chunks. Finely slice the green onions. If your cheddar is a block, shred it.
2. Put a soup pot on the stove over medium heat and let it warm up empty for a few minutes.
3. Meanwhile, prepare a plate with a couple of paper towels laid over it, and have a couple more paper towels handy.
4. Drop the bacon chunks into the soup pot. Watch out for the sizzle-pop. Stir these regularly to keep them from sticking. Cook them past done, almost to the point of burning. Turn heat down to medium low and pull the pot completely off the heat. Remove the bacon, ideally with tongs, and place it on the toweled plate. Cover with the other paper towels and carefully press down - WITHOUT BURNING YOURSELF - to soak out the grease. However, retain all of the bacon grease in the soup pot. The bacon itself can be set aside. You won't need it again until serving time.
5. Put the pot back on the medium-low stove. Add 1/4 cup of the flour. Mix it into the grease to form a roux. Add as much of the rest of the flour as you need to make the roux thick. Depending on how much grease the bacon put off, you may need more or less flour.
6. Add the celery, onions, and carrots to the roux. Mix well, raise the heat back to medium, and cook 3-5 minutes until the veggie juices start to release. Stir the little bit of liquids into the roux. Don't let the roux burn. Decrease heat if need be.
7. When the roux is thick and bready, reduce heat to medium low and stir about half a cup of the half and half into the roux. This makes things quite doughy. Add the potatoes and sausage, then cover them with the rest of the half and half (and milk if you want to thin the broth some). Add salt and pepper, stir.
8. Slowly bring the heat up to a boil, then reduce again to a simmer. Cover it and let it cook for 10-15 minutes. Stir and unstick the pot a few times throughout.
9. When you can cut straight through the potatoes easily with a wooden spoon, it's done.
10. Crush the crispy bacon you made earlier into tiny bits. Serve the soup in a bowl with cheddar cheese, green onion slices, and the bacon bits as garnish.

Ultimate Loaded Baked Potato Soup tastes just like a fully loaded baked potato but served up in a bowl of creamy goodness and topped with all of the best baked potato toppings! This is one of the best soups of the fall and we make it year after year with rave reviews. This is a very simple soup made with left over baked potatoes (or cook your own in the microwave in just minutes). Tender chunks of baked potato in a rich cheese soup are garnished with cheddar. Scoop out the potato pulp from the skins and add to the milk mixture.

So that’s going to wrap this up for this exceptional food fully loaded baked potato soup recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!