ULTIMATE loaded baked potato soup
ULTIMATE loaded baked potato soup

Hi, I am Jane. Today, we’re going to prepare ultimate loaded baked potato soup recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

ULTIMATE loaded baked potato soup Recipe

ULTIMATE loaded baked potato soup is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. ULTIMATE loaded baked potato soup is something which I’ve loved my entire life.

To bewith this recipe, we have to prepare a few ingredients. You can cook ultimate loaded baked potato soup using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make ULTIMATE loaded baked potato soup:

  1. Get 8 slice cooked and crumbled (reserve some for garnish)
  2. Take 11 tbsp butter
  3. Get 2/3 cup all purpose flour
  4. Get 7 cup milk (or 3.5 cups milk and 3.5 cups chicken stock)
  5. Make ready 6-8 baked potatoes(depending on size) peeled and diced
  6. Get 4 green onions chopped
  7. Prepare 2 cup shredded sharp cheddar (and additional for garnish)
  8. Get 1 cup sour cream
  9. Prepare 1 salt and pepper (to taste)

Steps to make ULTIMATE loaded baked potato soup:

  1. In large pot: melt butter over medium heat and whisk in flour. Let cook for few minutes
  2. Add milk 1 cup at a time until all 7 cups added. (Continue whisking)
  3. Continue whisking milk until thickens.
  4. Once thick. Add your potatoes and stir. Mash some of the potatoes with the back of the spoon against the sides of the pot to add different textures.
  5. Reduce heat to low and stir in the sour cream, and cheese.
  6. Serve immediately with chopped green onions, crumbles and shredded cheese
  7. SHORTCUT NOTE: If you dont have potatoes already baked and ready to go. In a separate pot boil your potatoes until soft, then transfer to your soup pot (where you’ve made your rue) and continue with step 4 ♡♡♡♡ equally delicious! I find russet and yellow potatoes work best for this soup

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