Tuesday, May 5, 2015

Loaded Baked Potato Soup


Its cold here in Colorado and wet, raining for days. No Sun in sight, this is May and its expected. So figured it would be perfect timing to share a very yummy soup with you all, it warms the belly and is very filling. Thick hearty goodness.

I found this one on one of my all time favorite foodie blogs damndelicious

Yield 4 servings
Ingredients
  • 4 slices bacon, diced
  • 5 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 1/2 cups milk, or more, as needed
  • 3 russet potatoes, peeled and cubed
  • 2 green onions, thinly sliced
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • Kosher salt and freshly ground black pepper, to taste
Instructions
  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  • Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.
  • Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
  • Serve immediately, garnished with green onion, cheese and bacon, if desired. 


2 comments:

  1. That looks sooooo yummy! It's 80+ degrees here and I don't want soup, but this is making me change my mind haha! ;)

    ReplyDelete
  2. Our sunny CA days in May don't call for warm soups, but I do think I already have this one pinned from damndelicious (there's always so much goodness there!). And - I know I've mentioned this before, but - I love those soup bowls of yours!

    ReplyDelete

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