Fully Loaded Baked Potato Soup
Fully Loaded Baked Potato Soup

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, fully loaded baked potato soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Fully Loaded Baked Potato Soup is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Fully Loaded Baked Potato Soup is something which I have loved my entire life.

Deals Everyday for Your Kitchen and Home. Free UK Delivery on Eligible Orders! Melt butter in a large skillet over medium-high heat. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper.

To begin with this recipe, we have to first prepare a few ingredients. You can cook fully loaded baked potato soup using 12 ingredients and 10 steps. Here is how you can achieve it.

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. Make ready 1 medium white onion
  4. Make ready 4 carrots
  5. Prepare 2 celery stalks
  6. Take 3 medium potatoes
  7. Prepare 1/2 cup all-purpose flour
  8. Make ready 1 quart half and half (up to 1 quart)
  9. Get 2 green onions
  10. Prepare 1/2 cup shredded cheddar cheese
  11. Make ready 1 kosher salt
  12. Make ready 1 fresh cracked black pepper

Pour the milk into a large Dutch oven. Sprinkle the flour over the milk, whisking it in as you add it, so that there are no lumps. Heat the flour/milk mixture over medium heat, whisking occasionally, until thick and bubbly. Turn the heat to low and add the mashed potatoes, spices, salt and pepper, cheese, sour cream and bacon bits.

Steps 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.

Heat the flour/milk mixture over medium heat, whisking occasionally, until thick and bubbly. Turn the heat to low and add the mashed potatoes, spices, salt and pepper, cheese, sour cream and bacon bits. In a large Dutch oven over medium-low heat, melt butter. Stir in diced sweet onion and cook until softened and transparent. Set a large Dutch oven over medium-high heat.

So that is going to wrap this up with this special food fully loaded baked potato soup recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!