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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 Deciding on Healthy Fast Food.
Almost every single article about reducing your weight and getting healthy informs readers to avoid drive through windows like the plague as well as to carry out all of their own cooking. This is really very true. But occasionally the last thing you want to do is put together a whole meal for yourself and your family. Sometimes just about all you desperately want is to go to the drive through and get home quickly. Why shouldn’t you be capable of do this from time to time and not have a bunch of guilt about slipping up on your diet program? This is because a lot of the popular fast food restaurants on the market are trying to “healthy up” their menus. Here’s how you’ll be able to eat healthfully when you’re at a fast food place.
Your beverage should be water or juice or milk. When you sip a big soft drink you are putting a lot of empty calories to your day. Usually just one helping of soft drinks is merely eight ounces big. That portion typically includes at the very least a hundred calories and more than a few tablespoons of sugar. A fast food soft drink is frequently not less than twenty ounces. Thirty ounces, however, is a lot more common. This means that just purchasing a soft drink will add cupfulls of sugar and thousands of empty calories to your diet program. Water, fruit juice and also milk, on the other hand, are far better choices.
Fundamental reason states that the best way to lose weight and get healthy is to ban fast food from your diet entirely. While, for the most part, this is a good idea, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Often what you require most is just to have another person do the cooking. If you ultimately choose healthy things, the remorse usually associated with hitting the drive through shouldn’t be so bad.
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 that.
The ingredients needed to cook Fully Loaded Baked Potato Soup:
- Get 6 bacon strips
- Prepare 1/2 sausage (of any kind, but I like Hillshire Farm beef sausage)
- Prepare 1 medium white onion
- Use 4 carrots
- Provide 2 celery stalks
- Provide 3 medium potatoes
- Get 1/2 cup all-purpose flour
- You need 1 quart half and half (up to 1 quart)
- Prepare 2 green onions
- You need 1/2 cup shredded cheddar cheese
- Take 1 kosher salt
- Get 1 fresh cracked black pepper
Instructions 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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