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Before you jump to Fully Loaded Baked Potato Soup recipe, you may want to read this short interesting healthy tips about Choosing Healthy Fast Food.
Almost every single article about weight loss and getting healthy explains readers to avoid drive through windows like the plague as well as to do all of their own cooking. This is literally very true. Once in a while, though, you totally do not want to make a whole meal for your family or even just for yourself. Sometimes you just wish to go to the drive through en route to your home and call it a day. Why shouldn’t you have the ability to do this every so often and not have a bunch of guilt about slipping up on your diet regime? This can be done because an abundance of the popular fast food spots are trying to make their menus better now. Here is how you can find healthy food choices at the drive through.
Visit a drive through for a place that has made it a practice to supply healthier options to people. For example, Arby’s won’t offer hamburgers. As an alternative you’ll be able to select from roast beef sandwiches, salads, wraps and various healthier items. While Wendy’s has made hamburgers for decades, additionally they have plenty of other healthy options like salads, baked potatoes and chili. Not all fast food spots are as unhealthy as McDonalds with its deep fried everything.
Basic reason states that the simplest way to lose pounds and get healthy is to ban fast food from your diet completely. Most of the time this is a good plan but if you make good choices, there is no reason you can’t visit your drive through from time to time. Once in a while, allowing someone else cook dinner is just what you need. If you decide on healthy products, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to fully loaded baked potato soup recipe. To cook fully loaded baked potato soup you only need 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Fully Loaded Baked Potato Soup:
- You need 6 bacon strips
- You need 1/2 sausage (of any kind, but I like Hillshire Farm beef sausage)
- You need 1 medium white onion
- You need 4 carrots
- Use 2 celery stalks
- Prepare 3 medium potatoes
- You need 1/2 cup all-purpose flour
- Prepare 1 quart half and half (up to 1 quart)
- Take 2 green onions
- Take 1/2 cup shredded cheddar cheese
- Take 1 kosher salt
- Take 1 fresh cracked black pepper
Steps to make Fully Loaded Baked Potato Soup:
- Prep: Cut the raw bacon into one inch strips. Slice the sausage into 1/4 inch rounds. Peel the carrots and finely dice them, the white onions, and the celery. Peel and dice the potatoes into roughly one inch square chunks. Finely slice the green onions. If your cheddar is a block, shred it.
- Put a soup pot on the stove over medium heat and let it warm up empty for a few minutes.
- Meanwhile, prepare a plate with a couple of paper towels laid over it, and have a couple more paper towels handy.
- Drop the bacon chunks into the soup pot. Watch out for the sizzle-pop. Stir these regularly to keep them from sticking. Cook them past done, almost to the point of burning. Turn heat down to medium low and pull the pot completely off the heat. Remove the bacon, ideally with tongs, and place it on the toweled plate. Cover with the other paper towels and carefully press down - WITHOUT BURNING YOURSELF - to soak out the grease. However, retain all of the bacon grease in the soup pot. The bacon itself can be set aside. You won't need it again until serving time.
- Put the pot back on the medium-low stove. Add 1/4 cup of the flour. Mix it into the grease to form a roux. Add as much of the rest of the flour as you need to make the roux thick. Depending on how much grease the bacon put off, you may need more or less flour.
- Add the celery, onions, and carrots to the roux. Mix well, raise the heat back to medium, and cook 3-5 minutes until the veggie juices start to release. Stir the little bit of liquids into the roux. Don't let the roux burn. Decrease heat if need be.
- When the roux is thick and bready, reduce heat to medium low and stir about half a cup of the half and half into the roux. This makes things quite doughy. Add the potatoes and sausage, then cover them with the rest of the half and half (and milk if you want to thin the broth some). Add salt and pepper, stir.
- Slowly bring the heat up to a boil, then reduce again to a simmer. Cover it and let it cook for 10-15 minutes. Stir and unstick the pot a few times throughout.
- When you can cut straight through the potatoes easily with a wooden spoon, it's done.
- Crush the crispy bacon you made earlier into tiny bits. Serve the soup in a bowl with cheddar cheese, green onion slices, and the bacon bits as garnish.
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