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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 Fast Food That’s Good For You.
Almost each and every “get healthy” and “weight loss” article you go through will tell you to skip the drive through and make all of your meals yourself. This is literally very true. Sometimes, though, the last thing you choose is to have to cook meals from scratch. Sometimes you just want to reach the drive through en route to your home and call it a day. There isn’t any reason that you shouldn’t be permitted to do this and not be suffering from shame about slipping on your diet. You are capable of doing this because lots of the popular joints are now promoting “healthy” menu options to keep their businesses up. Here is the way to eat healthy when you hit the drive through.
Choose a drive through at a restaurant which is known for catering to people with better palates. Arby’s for example, is void of burgers. Instead, the choices consist of roast beef and chicken sandwiches, wraps and big salads. While Wendy’s has served hamburgers for decades, they also have plenty of other healthy options like salads, baked potatoes and chili. Not every thing is McDonalds using its deep fried chicken parts as well as other terribly unhealthy items.
Fundamental logic states that the proper way to lose fat and get healthy is to ban fast food from your diet completely. While this is usually a good idea all you need to do is make a couple of good decisions and going to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the best thing is to let another person make your dinner. There isn’t any reason to feel bad about going to the drive through when you make healthful decisions!
We hope you got insight from reading it, now let’s go back to fully loaded baked potato soup recipe. You can have fully loaded baked potato soup using 12 ingredients and 10 steps. Here is how you do it.
The ingredients needed to make Fully Loaded Baked Potato Soup:
- Use 6 bacon strips
- You need 1/2 sausage (of any kind, but I like Hillshire Farm beef sausage)
- Get 1 medium white onion
- Prepare 4 carrots
- Use 2 celery stalks
- You need 3 medium potatoes
- Take 1/2 cup all-purpose flour
- Get 1 quart half and half (up to 1 quart)
- Use 2 green onions
- Take 1/2 cup shredded cheddar cheese
- You need 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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