Favorite Menu Fully-Loaded Baked Potato Soup :: Tasty Recipes

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Fully-Loaded Baked Potato Soup

"The thickest and maximum scrumptious potato soup ever. I created this soup after having a similar soup at a restaurant. Incredible consolation meals without difficulty! It's a very simple recipe to adjust in your taste. My family usually asks for this soup inside the wintry weather. Garnish with chives, bacon crumbles, and Cheddar cheese."

Ingredients :

6 strips bacon
five Yukon Gold potatoes, reduce into eighths
1/2 cup butter
1 small sweet onion, diced
2 cloves garlic, minced
three tablespoons flour
1 teaspoon salt
1 teaspoon ground black pepper
1 pint half of-and-1/2
three (15 ounce) cans chicken broth
1 (8 ounce) container bitter cream
2 cups shredded Cheddar cheese
1 teaspoon dried parsley

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H

Place bacon in a large skillet and cook over medium-high warmness, turning once in a while, till crisp, approximately 10 minutes. Remove from skillet and disintegrate. Reserve drippings.
Place potatoes in a pot; cowl with water. Bring to a boil. Reduce warmness to medium-low. Cook, included, till gentle, 15 to twenty minutes. Drain.
Melt butter in a huge skillet over medium-excessive warmth. Add onion and garlic; saute till onion is translucent, about 5 mins. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce warmness; upload the boiled potatoes, 1/2-and-half, and chook broth. Simmer till thickened, about 5 mins. Add sour cream and 1 cup Cheddar cheese; cook dinner and stir till heated through, about five minutes. Garnish soup with remaining Cheddar cheese and parsley.

Notes :

You can use peeled or unpeeled potatoes.

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