The easiest recipe ever for loaded baked potato soup :- Loaded baked potato soup is a recipe that is excellent for chilly days or when you have a want for something decadent because it is a dish that is both soothing and hearty. This recipe is intended to be simple and speedy, ensuring that you will achieve the highest possible level of flavor with the least amount of effort. Let us dive into the recipe for this mouthwatering soup, which is the simplest meal ever!
The easiest recipe ever for loaded baked potato soup
When you are in the mood for something indulgent or when you are experiencing a cold day, loaded baked potato soup is a dish that is perfect for you because it is hearty and soothing. The purpose of this recipe is to ensure that you acquire the best degree of flavor with the least amount of effort possible. It is designed to be straightforward and time-saving. The most basic recipe for this mouthwatering broth is about to be revealed, so let’s get started!
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Ingredients:Â
- 6 large russet potatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled cooked bacon (or pre-cooked bacon bits)
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 medium onion, diced
- 3 tablespoons butter
- Salt and pepper to taste
- Optional: shredded cheese, bacon bits, and green onions for garnish
Instructions:
Cleaning and scrubbing the potatoes thoroughly is the first step in preparing them. A fork should be used to make many holes in each potato. Cook the potatoes in the microwave for around ten to twelve minutes, or until they are soft and cooked all the way through. You might also bake them in the oven at a temperature of 400 degrees Fahrenheit (200 degrees Celsius) for 40 to 60 minutes.
In order to sauté the aromatic ingredients, first melt the butter in a Dutch oven or a big saucepan over medium heat. After adding the minced garlic and diced onion, sauté the mixture for approximately three to five minutes, or until the onion becomes translucent and fragrant.
First, add the chopped potatoes to the saucepan, and then pour in the chicken stock. This will provide the base for the soup. In order to mix, stir. The mixture should be brought to a simmer, and then it should be allowed to cook for around ten minutes so that the flavors can combine. Allow the potatoes to cool down a little bit before peeling them once they have been cooked. After peeling the potatoes, roughly cut them and set them aside.
To achieve a smooth consistency, mix the soup with an immersion blender until it is completely smooth. If you want the soup to have a more chunky consistency, you should only combine a portion of it and leave some of the potato chunks whole. The soup should be carefully transferred in batches to a standard blender if you do not have an immersion blender. Blend the soup until it is completely smooth, and then return it to the pot.
Nutrition Tips:
To achieve the desired consistency, you can either reduce the amount of chicken broth used in the recipe or add a slurry of cornstarch and water to the soup in order to thicken it. Add more milk or chicken broth to the soup if you want it to be thinner.
You can add a dash of smoked paprika or a few dashes of spicy sauce to your dish in order to enhance the flavor and give it a deeper level of complexity. To make this dish suitable for vegetarians, substitute vegetable stock for chicken broth and either leave out the bacon or use a vegetarian alternative to using bacon.
When it comes to storage, this soup can be kept in the refrigerator for up to three days if it is put in an airtight container. If necessary, correct the consistency by adding a splash of milk or broth and reheating the mixture on the burner in a gentle manner.
