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Ingredient
Loaded Baked Potato soup
Introduce
Chef :
Bryce DuvallLoaded Baked Potato soup
Loaded baked potato soup for lunch or dinner, creamy hearty and not overly salted
Ingredient
Food ration :
4-6 servingsCooking time :
2 hours
3 lbs
potatoes
64 grams
small diced onion
20 g
menced Garlic
5 grams
sea salt
4 Tbs
butter
3 cups
chicken broth
2 cups
milk
2 tbs
sour cream
1 lb
bacon
2 tbs
flour
Cooking instructions
* Step 1
Peel and Boil 2lbs of potatoes in water salted with 5grams sea salt until tender
* Step 2
Poke holes throughout remaining 1lbs of potatoes wrap in foil and bake in over at 400F for 1 hour
* Step 3
Fry bacon to preference
* Step 4
Small Dice 64 grams of white onions and mence 20 grams of fresh garlic
* Step 5
In a stock pot melt 4 Tbsp of butter add onion and garlic cook until tender
* Step 6
Add 3 cups chicken broth, 2 cups milk, and 1 cup half and half to stock pot
* Step 7
Add 2tbs of flour and 2tbs of sour cream whisk until smooth
* Step 8
Mash the boiled potatoes and add them to the stock pot and bring to a simer
* Step 9
Using an immersion blender or normal blender, blend soup base until smooth and return to stock pot
* Step 10
Cube the baked potatoes into bite size pieces and cook for 5 min
* Step 11
Add salt and pepper to taste
* Step 12
Pour soup into bowl and top with cheese, bacon and green onions
* Step 13
Hot sauce optional!
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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