Baked Potato Soup
When downtime rolls around, we reach for our baked potato recipe box and flip straight to the baked potato soup section. From slow cooker vegetable soup to ham- and- bean soup, that little box serves us well when the leaves begin to drop. But, come month two or three of near- nipping temperatures, and we have frequently made so much of our go- to soup that we are ready to stir up commodity new. Enter our delicate, loaded Baked Potato Soup Recipe.
A warm, comforting soup that is anything but typical, this easy recipe is like a baked potato, but better. It’s one of our favorite cold rainfall soup for supper, but once we pile those leavings into the fridge, we can not stay to warm it for lunch the coming day,too.
The recipe comes together rather snappily. Once you’ve got your potatoes hulled and onions sautéed, all that is left is stirring in constituents and letting them poach.
To cut down on cuisine time, you can also microwave oven your potatoes before shelling and mashing. Just be sure to erect them with a chopstick before placing them in the microwave oven.
Top with bacon bits and cheddar, and you are sure to hear a cheer from your regale crowd.
Also Read :- How To Make Most Delicious Tomato Soup Recipes
- 5 large baking potatoes, baked
- 1/4 cup butter or margarine
- 1 medium onion, chopped
- 1/3 cup all-purpose flour
- 1 quart half-and-half
- 3 cups milk
- 1 teaspoon salt
- 1/8 teaspoon ground white pepper
- 2 cups (8 ounces) shredded Cheddar cheese
- 8 bacon slices, cooked and crumbled
Peel potatoes, and coarsely crush with a chopstick.
Melt Adulation in a Dutch roaster over medium heat; add onion, and sauté until tender. Add flour, stirring until smooth. Stir in potatoes, half- and- half, and coming 3 constituents; cook over low heat until completely hotted. Top each serving with rubbish and bacon.
☛ Baked Potato Soup Recipe ↴↴↴