How To Cooking Recipe Creamy Loaded Potato Soup Yummy

This is how making recipe Creamy Loaded Potato Soup with 13 ingredients and 12 stages of easy cooking, which is very practical.

Without fail cooking ultimate Creamy Loaded Potato Soup easy, fast, practical.

How are you my mother, at this time you get make recipe Creamy Loaded Potato Soup with 13 ingredients and 12 steps. Next this is how to make it, please read carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 13 ingredients and 12 stages of easy cooking Creamy Loaded Potato Soup.

Ingredients all Creamy Loaded Potato Soup

1. Prepare 1/2 pound : bacon cut in bite size pieces.

2. Prepare 1 : large onion diced.

3. Needed 3 cloves : garlic, minced.

4. Needed 6 tablespoon : butter.

5. Needed 1/3 cup : all-purpose flour.

6. Prepare 2 cups : whole milk.

7. Needed 2/3 cup : sour cream.

8. Prepare 1/2 cup : heavy cream.

9. Needed 5 : large potatoes cut into small cubes. Less than an inch.

10. Needed 2 cups : Cheddar cheese shredded.

11. Needed : Fresh or dried chives, optional.

12. Needed 4 cups : chicken broth.

13. Prepare : Salt and pepper to taste.

If all ingredients Creamy Loaded Potato Soup it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Stages Cooking Creamy Loaded Potato Soup

1. Cut bacon into bite size pieces and fry until crispy..

2. Use the rendered bacon dripping to cook the diced onion until translucent..

3. Add garlic and stir intil fragrant. Remove from heat..

4. In dutch oven or stock pot, add the chicken broth, diced potatoes, onion, garlic..

5. Bring to a soft boil and cook until potatoes are fork tender.Lower heat to simmer..

6. Put 6 tablespoons of butter in skillet and melt. Add 1/3 cup flour and stir until smooth. Cook about 3 minutes to get rid of raw flour taste..

7. Add the whole milk to the rue mixture. Cook until thick and bubbly..

8. Add the rue to the simmering pot with broth. Stir and simmer until slightly thickened..

9. Add the sour cream, heavy cream, cheese and bacon pieces. Save some bacon for garnish..

10. Heat but do not boil. Serve with extra dollop of sour cream, cheese and bacon..

11. I like chives in mine but its optional. Salt and pepper to taste..

12. You can mash the potatoes or puree half and have a less chunky soup if you like. Plus it thickens soup more. If you like it thicker, add some instant potatoes to your thickness of choice..

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