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How To Make Easy Baked Potato Soup

Fry the bacon over medium-high heat until its nice and crispy about 10 minutes. 1 pound bacon cooked and crumbled.

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Gradually stir in milk and then the chicken stock whisking constantly until thickened.

How to make easy baked potato soup. The beauty of slow-cooker soups is that you can dump most of the ingredients together and go. Pierce potatoes several times with a fork. Slowly stir in the vegetable broth adding it bit by bit and then stirring.

In a stock pot or Dutch oven melt the butter and bacon grease over medium heat. Directions Preheat the oven to 350 degrees F. With the burner on low heat whisk in flour until smooth.

Once incorporated add the milk potatoes kosher salt and Old Bay. Meanwhile prep your onion and potatoes. Meanwhile mix the half half with the cornstarch until all clumps have dissolved.

Cook over low heat just until heated. Add the salt thyme and pepper and stir to combine. Bring to a boil.

In a small bowl beat cornstarch and reserved broth until smooth. Ingredients 2 medium potatoes baked and cooled 1 can 14-12 ounces chicken broth 2 tablespoons sour cream 18 teaspoon pepper 14 cup shredded cheddar cheese 1 tablespoon crumbled cooked bacon or bacon bits 1 green onion sliced. Add the soups milk garlic powder Worcestershire sauce onion powder pepper Liquid Smoke if desired and reserved.

Cook uncovered for 10 minutes or until heated. In a Dutch oven or soup kettle cook the bacon over medium heat until crisp. Bring to a simmer and cook on low heat for 25 minutes make sure the heat is just at a simmer and does not boil.

How to Make Easy Crock-Pot Potato Soup Step 1. Cover and cook until the potatoes and onions are tender 3 to 4 hours on the HIGH setting or 6 to 8 hours on the LOW setting. Ingredients 6 bacon strips diced 3 cups cubed peeled potatoes 1 small carrot grated 12 cup chopped onion 1 tablespoon dried parsley flakes 12 teaspoon salt 12 teaspoon pepper 12 teaspoon celery seed 1 can 14-12 ounces chicken broth 3 tablespoons all-purpose flour 3 cups 2 milk 8 ounces.

Pour off most of the grease from the. You can peel the potatoes like I did or scrub them and leave them unpeeled if you prefer. Instructions Place bacon pieces in a soup pot or Dutch oven and cook over medium-high heat until bacon is crispy.

Carefully remove bacon from the pot and place on a paper towel to drain. It was this sweet little place backing up to a. Reduce heat and simmer for 5 minutes.

Add the Cheddar salt pepper green onions and reserved bacon. A million years ago when I was in high school I used to work in a little coffee and sandwich shop in my home town. Bake until tender 65-75 minutes.

4 pounds potatoes baked peeled and diced. Stir often and scrape the bottom to make sure nothing sticks.

After the eight hours increase the heat setting to High. This easy baked potato soup is perfect for any time of the year. Preheat oven to 350.

Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Add diced onion to the pot and sauté until onions become soft. Simple ingredients and it comes together quickly.

Cover and simmer until the potatoes are fork-tender. This easy loaded baked potato soup is simple easy to make creamy and absolutely delicious. Cut baked potatoes in half and scoop out the pulp and put into the soup letting it crumble into rough bite-sized pieces.

When done the tip of a paring knife should go through. Slice the bacon into lardons thin strips and cook in a large heavy-bottomed pot over medium heat until crisp. Directions Peel and dice the baked potatoes.

7 cups whole milk. Saute the onion and minced garlic in the melted butter until the onion becomes translucent. This loaded potato soup is delicious on its own or you can serve with homemade crusty bread for a wonderful meal.

Place the potatoes on a roasting tray and bake for 45 minutes. Cut up the bacon and add it to a soup pot I use kitchen shears to make this job easy. Ingredients 12 slices bacon ⅔ cup margarine ⅔ cup all-purpose flour 7 cups milk 4 large baked potatoes peeled and cubed 4 green onions chopped 1¼ cups shredded Cheddar cheese 1 cup sour cream 1 teaspoon salt 1 teaspoon ground black pepper.

Place on a baking sheet. Add broth water cornstarch instant potatoes and spices. Next add the chopped potatoes and chicken broth to the pot.

To the hot grease add the chopped onions and garlic and sauté for a couple of minutes to soften. In the slow cooker mix chopped onions diced potatoes and remaining broth. Season and cook for 3 to 4 hours on HIGH or 6 to 8 on LOW.

Thirty minutes before serving thicken the soup. It is the definition of comfort food. Once the veggies are tender use a fork to mash the potatoes to your desired consistency.

Cover the slow cooker and cook on the Low heat setting for eight hours.

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