Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, fully loaded baked potato soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Fully Loaded Baked Potato Soup is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Fully Loaded Baked Potato Soup is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. 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:
- Get 6 bacon strips
- Make ready 1/2 sausage (of any kind, but I like Hillshire Farm beef sausage)
- Take 1 medium white onion
- Make ready 4 carrots
- Take 2 celery stalks
- Prepare 3 medium potatoes
- Make ready 1/2 cup all-purpose flour
- Prepare 1 quart half and half (up to 1 quart)
- Get 2 green onions
- Make ready 1/2 cup shredded cheddar cheese
- Make ready 1 kosher salt
- Prepare 1 fresh cracked black pepper
Steps to make Fully Loaded Baked Potato Soup:
- 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.
- Put a soup pot on the stove over medium heat and let it warm up empty for a few minutes.
- Meanwhile, prepare a plate with a couple of paper towels laid over it, and have a couple more paper towels handy.
- 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.
- 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.
- 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.
- 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.
- 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.
- When you can cut straight through the potatoes easily with a wooden spoon, it's done.
- 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.
So that’s going to wrap it up with this exceptional food fully loaded baked potato soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
