I believe I'm experiencing a soup stage, if there even is a wonder such as this. I've been making a ton of soups of late and I need to concede that rich soups are my top pick. They're just so consoling and tasty. I realize what you're suspecting that velvety soups aren't that bravo, yet look at this soup, it's lone 316 calories a serving, so not very shabby my companions.
It must be the climate, despite the fact that it's still really warm here, it would seem that fall so I'm in winter mode officially sitting tight for the snow any day now. In any case, this soup here, this soup encapsulates all that I adore about prepared potatoes, the cheddar and the bacon, goodness better believe it the bacon. So by what method would you be able to turn out badly here? You can't!
This soup is so natural to make since we cook the potatoes some time recently, you can either prepare them, or simply bubble them as I did, it was speedier and I needed a snappy soup. While the potatoes are cooking, you can take a shot at fricasseeing the bacon, actually my most loved part. For things like this I get a kick out of the chance to cleave up my bacon first then broil it. Do you know that it is so difficult to broil bacon with a puppy on a low protein diet around you? Who ever thought of low protein diet for canines, simply senseless on the off chance that you ask me.
What makes this soup scrumptious is the way that we utilize bacon fat rather than oil. You need to spare several tablespoons of that bacon fat to cook the onion and garlic in, this fair adds more flavor to the soup. At that point the rest is simple, include the substantial cream and chicken soup, potatoes, season and let it cook. Not exceptionally troublesome by any means. What's more, when you serve it, simply ensure you stack it up with cheddar, bacon and green onions. Nothing better!
This soup is so natural to make since we cook the potatoes some time recently, you can either prepare them, or simply bubble them as I did, it was speedier and I needed a snappy soup. While the potatoes are cooking, you can take a shot at fricasseeing the bacon, actually my most loved part. For things like this I get a kick out of the chance to cleave up my bacon first then broil it. Do you know that it is so difficult to broil bacon with a puppy on a low protein diet around you? Who ever thought of low protein diet for canines, simply senseless on the off chance that you ask me.
What makes this soup scrumptious is the way that we utilize bacon fat rather than oil. You need to spare several tablespoons of that bacon fat to cook the onion and garlic in, this fair adds more flavor to the soup. At that point the rest is simple, include the substantial cream and chicken soup, potatoes, season and let it cook. Not exceptionally troublesome by any means. What's more, when you serve it, simply ensure you stack it up with cheddar, bacon and green onions. Nothing better!
Creamy Loaded Potato Soup - smooth, creamy, delicious, this can only be described as serious comfort food in a bowl. A simple recipe perfect for a cold day.
Serves: 8
ingredients
- 6 medium potatoes, cooked and cut into cubes
- 8 bacon slices, thick cut
- 1 onion, chopped
- 4 cloves garlic, minced
- ½ cup all-purpose flour
- 2 cups heavy cream
- 3 cups chicken broth
- 1 tsp dry basil
- 1 tsp dry oregano
- salt and pepper to taste
Toppings
- cheddar cheese
- green onions
instructions
- Start by baking or cooking the potatoes. I cut mine into small cubes and boiled them for about 15 minutes until they were fork tender.
- Next cook the bacon until crisp, then crumble into small pieces or cut it first into small pieces then fry. Reserve 2 tbsp of the rendered bacon fat.
- In a large Dutch Oven or soup pot add the bacon fat and onion; cook the onion until soft and translucent, should take about 5 minutes. Add the garlic and cook for another minute.
- Stir in the flour, then start adding the liquid. I usually add it a cup at a time, whisking the flour to make sure there are no lumps, until you finish adding the heavy cream and chicken broth.
- Add the dry basil, dry oregano and season with salt and pepper. Add the cooked potatoes and cook for another 10 minutes over medium-low heat, stirring occasionally. The soup should thicken nicely.
- Top with cheddar cheese, bacon and green onions before serving.
notes
Nutritional information does not include cheese.
nutrition information
Serving size: ⅛ of recipe Calories: 316 Fat: 15.9g Saturated fat: 8.4g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 34.3g Sugar: 2.8g Sodium: 528mg Fiber: 4.4g Protein: 9.7gCholesterol: 52mg
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