Loaded Baked Potato Soup Recipe

Preheat the oven to 350 degrees f. Add 4 tbsp butter and chopped onions then sautee until tender. In a large pot over medium high heat sauté butter and garlic.

Olivia Luz

Cook and stir for 2 minutes or until thickened. In a stock pot or dutch oven melt the margarine over medium heat. Slice the bacon into. Add in milk and flour. Transfer to a 5 qt.

Meanwhile saute bacon in a dutch oven until crispy then transfer to a plate reserving 1 tbsp bacon grease. Cook onion in bacon drippings over medium high heat 6 minutes or until almost tender. On a parchment paper lined baking sheet rub potatoes with salt pepper and olive oil. Whisk constantly until slightly thick about 5 minutes then add potatoes and season generously with salt and. When done the tip of a paring knife should go through the potatoes easily.

Preheat your oven to 425 f 220 c. Place the potatoes on a roasting tray and bake for 45 minutes. Stir in potatoes and onions. Bring to a boil. Bake in preheated oven for 40 50 minutes.

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Add garlic and cook another minute until fragrant. Once cooled peel and mash potatoes and set aside. 2 in 6 quart dutch oven mix onion broth and potatoes. Cover and cook on low for 6 8 hours or until potatoes are tender. Add the broth potatoes potato flakes bacon pepper salt basil thyme and remaining water.

Whisk in flour until smooth. Gradually stir in milk whisking constantly until thickened. Reserve 2 tablespoons drippings in skillet. Season with tsp salt and cook 8 10 minutes or until potatoes pierce easily with a knife then drain. Whisk in flour until smooth.

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. Preheat your oven to 425 f 220 c. Meanwhile saute bacon in a dutch oven until crispy then transfer to a plate reserving 1 tbsp bacon grease. Cook and stir for 2 minutes or until thickened.