We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Loaded Potato Soup
Loaded Potato Soup

Loaded Potato Soup
Loaded Potato Soup
Source
Ingredients:
1
Servings
  • 1
    item
     °8 slices of minced bacon
  • 4
    tbsp
     butter
  • 1
    item
     °4 large russet potatoes or yukon gold potatoes, peeled and diced
  • 1
    item
     °1 medium onion finely chopped
  • 1
    item
     °2 minced garlic cloves
  • 1
    item
     °half a teaspoon of cayenne pepper
  • 60
    ml
     flour
  • 2520
    ml
     low-sodium chicken broth
  • 2520
    ml
     2% milk
  • 240
    ml
     grated cheddar cheese
  • 240
    ml
     grated white cheddar cheese
  • 1
    item
     °half a cup of sour cream
  • 1
    item
     °a quarter cup of chopped chives
  • 1
    item
     °salt and pepper to taste
Loaded Potato Soup
Instructions:
  1. In a Dutch oven or heavy saucepan over medium heat, brown the bacon. Using a slotted spoon, remove bacon from skillet to retain grease. Adding enough butter to make 2 tsp of fat. Melting butter over heat.
  2. Add the potatoes and onions to the pan for 5 minutes, or until the onions are tender. Add garlic and hot pepper. cook 1 mn, str constantly. Using a slotted spoon, remove potatoes, onion, and garlic to a bowl or plate. Save any fat in the skillet.
  3. Melting enough butter to make 4 tsp of fat. Sprinkle with 1/4 cup flour and whisk until combined. Cooking for 2-3 mn, stir constantly. Whisk in the chicken broth and milk at intervals, alternating between the two.
  4. Adding potatoes, onions also garlic back to the pot and simmer to the potatoes are tender.
  5. Whisk in the grated cheese until it melts. Remove from heat, and add bacon, sour cream, chives, and salt and pepper to taste.
  • 1
    item
     °8 slices of minced bacon
  • 4
    tbsp
     butter
  • 1
    item
     °4 large russet potatoes or yukon gold potatoes, peeled and diced
  • 1
    item
     °1 medium onion finely chopped
  • 1
    item
     °2 minced garlic cloves
  • 1
    item
     °half a teaspoon of cayenne pepper
  • 60
    ml
     flour
  • 2520
    ml
     low-sodium chicken broth
  • 2520
    ml
     2% milk
  • 240
    ml
     grated cheddar cheese
  • 240
    ml
     grated white cheddar cheese
  • 1
    item
     °half a cup of sour cream
  • 1
    item
     °a quarter cup of chopped chives
  • 1
    item
     °salt and pepper to taste
1
Servings
0

In a Dutch oven or heavy saucepan over medium heat, brown the bacon. Using a slotted spoon, remove bacon from skillet to retain grease. Adding enough butter to make 2 tsp of fat. Melting butter over heat.

Add the potatoes and onions to the pan for 5 minutes, or until the onions are tender. Add garlic and hot pepper. cook 1 mn, str constantly. Using a slotted spoon, remove potatoes, onion, and garlic to a bowl or plate. Save any fat in the skillet.

Melting enough butter to make 4 tsp of fat. Sprinkle with 1/4 cup flour and whisk until combined. Cooking for 2-3 mn, stir constantly. Whisk in the chicken broth and milk at intervals, alternating between the two.

Adding potatoes, onions also garlic back to the pot and simmer to the potatoes are tender.

Whisk in the grated cheese until it melts. Remove from heat, and add bacon, sour cream, chives, and salt and pepper to taste.

Contact About
Privacy Policy Terms of Service Sitemap