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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 Exactly Why Are Apples So Good With Regard To Your Health.
I am certain you have heard that you ought to be eating an apple a day but did you ever ask yourself why this is important? You might know men and women that live by this and also demand that their children live by this guideline as well. This particular thought can be identified in country’s all around the world and men and women follow it as gospel with out ever learning why they should eat an apple a day. You will be pleased to know that we have completed a little research, and we are going to explain to you why this is thought to be a miracle fruit.
You might have always been told to be sure that you are eating your fruit and veggies so you get your vitamins, but apples have always been at the top of the list. Well lets check out the vitamins and minerals that you can find in just one apple. Apples contain, manganese, phosphorus and calcium and all tend to be good for your health, but there also are many more healthy minerals in apples. And you will even discover vitamins in your apples like, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and various other trace vitamins.
And now you recognize why people tell you that you need to eat an apple every day. The one thing you should recognize is that we only mentioned a portion of the benefits of eating apples. Should you look and ask around, you will come to see that the benefits can seem limitless. I really hope that the next time you go to the supermarket you find yourself getting plenty of apples. These apples can lead to helping you to live a longer and also healthier life.
We hope you got insight from reading it, now let’s go back to fully loaded baked potato soup recipe. To make fully loaded baked potato soup you need 12 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to cook Fully Loaded Baked Potato Soup:
- Use 6 bacon strips
- Provide 1/2 sausage (of any kind, but I like Hillshire Farm beef sausage)
- Get 1 medium white onion
- Provide 4 carrots
- Provide 2 celery stalks
- You need 3 medium potatoes
- Get 1/2 cup all-purpose flour
- Take 1 quart half and half (up to 1 quart)
- Take 2 green onions
- You need 1/2 cup shredded cheddar cheese
- Use 1 kosher salt
- You need 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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