Rustic Baked Potato Soup

3 pounds red potatoes quartered or halved depending on size. In a large dutch oven or stockpot over medium heat melt butter. Transfer to a paper towel lined plate and.

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Delicious flavors blend together in this easy loaded baked potato soup for a delicious comforting and quick meal.

Rustic baked potato soup.

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. Stir in cheese and scallions until creamy. Bring broth potatoes and bay leaf to boil in large saucepan over medium high heat. Heat water to boiling in 4 quart dutch oven.

In a large pot over medium high heat sauté butter and garlic. Simmer gently for 15. Stir in flour until smooth and bubbly. Using potato masher coarsely break up potatoes leaving large chunks.

2 cups whole milk almond milk works too. 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. Kosher salt freshly ground black pepper. Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture.

Salt and pepper for seasoning. Reduce heat to medium low and simmer until potatoes are tender about 10 minutes. But once i discovered how delicious loaded baked potato soup was i was sold. Shredded cheddar cheese sour cream chopped green onion crumbled bacon minced fresh jalapeno a drizzle of adobo sauce.

Meanwhile cut potatoes into 1 2 inch cubes. Whisk constantly until slightly. Cover and simmer 5 to 7 minutes or until tender. I used to dislike potato soup it was just so so when i had it as a kid.

Cook over low heat just until heated. Directions in a large skillet cook bacon over medium heat until crispy about 8 minutes. Add in milk and flour. Gradually add milk stirring constantly until sauce has thickened.

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. Continue to cook stirring constantly until soup begins to bubble. Add potatoes and onions. Add the cheddar salt pepper green onions and reserved bacon.

1 1 2 cups shredded cheddar cheese. Add potatoes to boiling water. Meanwhile melt butter in dutch oven over medium heat.