Rustic Baked Potato Soup

Cook over low heat just until heated.

Rustic baked potato soup.

Heat water to boiling in 4 quart dutch oven. Meanwhile melt butter in dutch oven over medium heat. Kosher salt freshly ground black pepper. 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. Whisk constantly until slightly. Transfer to a paper towel lined plate and. Bring broth potatoes and bay leaf to boil in large saucepan over medium high heat.

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. Stir in cheese and scallions until creamy. Add potatoes and onions. Continue to cook stirring constantly until soup begins to bubble.

Salt and pepper for seasoning. I used to dislike potato soup it was just so so when i had it as a kid. But once i discovered how delicious loaded baked potato soup was i was sold. In a large pot over medium high heat sauté butter and garlic.

Using potato masher coarsely break up potatoes leaving large chunks. In a large dutch oven or stockpot over medium heat melt butter. Meanwhile cut potatoes into 1 2 inch cubes. Stir in flour until smooth and bubbly.

Add the cheddar salt pepper green onions and reserved bacon. Gradually add milk stirring constantly until sauce has thickened. 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. 1 1 2 cups shredded cheddar cheese.

Delicious flavors blend together in this easy loaded baked potato soup for a delicious comforting and quick meal. 3 pounds red potatoes quartered or halved depending on size. Add in milk and flour. 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.

Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Reduce heat to medium low and simmer until potatoes are tender about 10 minutes. Cover and simmer 5 to 7 minutes or until tender.