Loaded Baked Potato Soup Recipe

Place the potatoes on a roasting tray and bake for 45 minutes. Add the broth potatoes potato flakes bacon pepper salt basil thyme and remaining water. On a parchment paper lined baking sheet rub potatoes with salt pepper and olive oil.

Camila Farah

Whisk in flour until smooth. Preheat the oven to 350 degrees f. Slice the bacon into. Gradually stir in milk whisking constantly until thickened. Bring to a boil.

Cook and stir for 2 minutes or until thickened. Transfer to a 5 qt. Season with tsp salt and cook 8 10 minutes or until potatoes pierce easily with a knife then drain. Add garlic and cook another minute until fragrant. Whisk constantly until slightly thick about 5 minutes then add potatoes and season generously with salt and.

Bake in preheated oven for 40 50 minutes. In a stock pot or dutch oven melt the margarine over medium heat. When done the tip of a paring knife should go through the potatoes easily. Once cooled peel and mash potatoes and set aside. Stir in potatoes and onions.

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2 in 6 quart dutch oven mix onion broth and potatoes. Reserve 2 tablespoons drippings in skillet. Preheat your oven to 425 f 220 c. Cook onion in bacon drippings over medium high heat 6 minutes or until almost tender. Add 4 tbsp butter and chopped onions then sautee until tender.

In a large pot over medium high heat sauté butter and garlic. Add in milk and flour. Cover and cook on low for 6 8 hours or until potatoes are tender. Meanwhile saute bacon in a dutch oven until crispy then transfer to a plate reserving 1 tbsp bacon grease. In a large pot over medium high heat sauté butter and garlic.

Meanwhile saute bacon in a dutch oven until crispy then transfer to a plate reserving 1 tbsp bacon grease. 2 in 6 quart dutch oven mix onion broth and potatoes. Bake in preheated oven for 40 50 minutes. Cook and stir for 2 minutes or until thickened. Whisk in flour until smooth.