The thickest and most delicious potato soup ever. I created this soup after having a similar soup at a restaurant. Incredible comfort food considering ease! Its a categorically manageable recipe to accustom yourself to your taste. My intimates always asks for this soup in the winter. ornament gone chives, bacon crumbles, and Cheddar cheese.
The ingredient of Fully-Loaded Baked Potato Soup
- 6 strips bacon
- 5 Yukon Gold potatoes, cut into eighths
- u00bd cup butter
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon dome black pepper
- 1 pint half-and-half
- 3 (15 ounce) cans chicken broth
- 1 (8 ounce) container biting cream
- 2 cups shredded Cheddar cheese
- 1 teaspoon dried parsley
The instruction how to make Fully-Loaded Baked Potato Soup
- Place bacon in a large skillet and cook on top of higher than medium-high heat, turning occasionally, until crisp, nearly 10 minutes. Remove from skillet and crumble. Reserve drippings.
- Place potatoes in a pot; cover when water. Bring to a boil. shorten heat to medium-low. Cook, covered, until tender, 15 to 20 minutes. Drain.
- Melt butter in a large skillet exceeding medium-high heat. amass onion and garlic; saute until onion is translucent, nearly 5 minutes. raise a fuss in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. shorten heat; build up the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, nearly 5 minutes. grow pointed cream and 1 cup Cheddar cheese; cook and campaign until furious through, approximately 5 minutes. prettify soup afterward permanent Cheddar cheese and parsley.
Nutritions of Fully-Loaded Baked Potato Soupcalories: 657.8 calories
carbohydrateContent: 30.3 g
cholesterolContent: 146.9 mg
fatContent: 51.1 g
fiberContent: 2.1 g
proteinContent: 20.8 g
saturatedFatContent: 30.6 g
sodiumContent: 2029.8 mg
sugarContent: 2 g