Rustic Baked Potato Soup

Meanwhile melt butter in dutch oven over medium heat. In a large pot over medium high heat sauté butter and garlic. Ingredients 2 cups of cubed potatoes 1 cup of reserved water from potatoes medium onion 2 t butter 2 t all purpose gluten free flour 3 cups of milk 1 cup shredded cheese parsley and chopped green onions for garnish.

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Meanwhile cut potatoes into 1 2 inch cubes.

Rustic baked potato soup.

3 pounds red potatoes quartered or halved depending on size. Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. In a large dutch oven or stockpot over medium heat melt butter. Heat water to boiling in 4 quart dutch oven.

Add in milk and flour. But once i discovered how delicious loaded baked potato soup was i was sold. Stir in cheese and scallions until creamy. Directions in a large skillet cook bacon over medium heat until crispy about 8 minutes.

Delicious flavors blend together in this easy loaded baked potato soup for a delicious comforting and quick meal. 2 cups whole milk almond milk works too. Add the cheddar salt pepper green onions and reserved bacon. Shredded cheddar cheese sour cream chopped green onion crumbled bacon minced fresh jalapeno a drizzle of adobo sauce.

Cover and simmer 5 to 7 minutes or until tender. Cook over low heat just until heated. Stir in flour until smooth and bubbly. Add potatoes and onions.

This soup incorporates pre baked cubes of potato with onion crumbled bacon cheddar cheese and sour cream in a milk soup base which has been thickened with a roux. Gradually add milk stirring constantly until sauce has thickened. Ingredients 2 tablespoons unsalted butter divided 1 2 cup chopped sweet onion 2 1 2 teaspoons minced garlic about 3 4 cloves 4 cups red potatoes scrubbed skins left on cut into 1 2 inch chunks 1 cup coarsely chopped mushrooms 2 medium carrots scrubbed and ends removed sliced 1 4 inch thick 3 cups. Using potato masher coarsely break up potatoes leaving large chunks.

Transfer to a paper towel lined plate and. Simmer gently for 15. Whisk constantly until slightly. Reduce heat to medium low and simmer until potatoes are tender about 10 minutes.

Add potatoes to boiling water. 1 1 2 cups shredded cheddar cheese. Bring broth potatoes and bay leaf to boil in large saucepan over medium high heat. Continue to cook stirring constantly until soup begins to bubble.

I used to dislike potato soup it was just so so when i had it as a kid. Kosher salt freshly ground black pepper. Salt and pepper for seasoning.