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. Continue to cook stirring constantly until soup begins to bubble. Add potatoes and onions.

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Salt and pepper for seasoning.

Rustic baked potato soup.

Meanwhile cut potatoes into 1 2 inch cubes. Stir in flour until smooth and bubbly. Stir in cheese and scallions until creamy. Delicious flavors blend together in this easy loaded baked potato soup for a delicious comforting and quick meal.

Meanwhile melt butter in dutch oven over medium heat. 1 1 2 cups shredded cheddar cheese. Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Bring broth potatoes and bay leaf to boil in large saucepan over medium high heat.

Add potatoes to boiling water. 2 cups whole milk almond milk works too. In a large pot over medium high heat sauté butter and garlic. Whisk constantly until slightly.

Heat water to boiling in 4 quart dutch oven. Using potato masher coarsely break up potatoes leaving large chunks. Gradually add milk stirring constantly until sauce has thickened. Simmer gently for 15.

Transfer to a paper towel lined plate and. Add the cheddar salt pepper green onions and reserved bacon. I used to dislike potato soup it was just so so when i had it as a kid. Kosher salt freshly ground black pepper.

3 pounds red potatoes quartered or halved depending on size. Shredded cheddar cheese sour cream chopped green onion crumbled bacon minced fresh jalapeno a drizzle of adobo sauce. Cook over low heat just until heated. 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.

Directions in a large skillet cook bacon over medium heat until crispy about 8 minutes. But once i discovered how delicious loaded baked potato soup was i was sold. Add in milk and flour. Reduce heat to medium low and simmer until potatoes are tender about 10 minutes.

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. In a large dutch oven or stockpot over medium heat melt butter. Cover and simmer 5 to 7 minutes or until tender.