Autumn Loaded Potato Soup Loaded Potato Soup Recipe

Skinny Crockpot Loaded Potato Soup The Chunky Chef

WEBMar 11, 2018 · Instructions. To a 4 quart or larger slow cooker, add bacon, potatoes, onion and chicken stock and stir to combine. Cover and cook …

1. To a 4 quart or larger slow cooker, add bacon, potatoes, onion and chicken stock and stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours, until potatoes are very tender.
2. Combine evaporated milk and cornstarch, whisking to combine until no lumps remain. The last 30 minutes of cooking, add cream cheese, cornstarch/milk mixture, shredded cheddar, salt, pepper and celery seed. Stir to combine, cover and continue cooking 30 minutes.
3. Remove lid and mash about half of the potatoes with a potato masher to thicken the soup up even more.
4. Serve garnished with any of the toppings. Leftovers can be refrigerated in an airtight container for 3-4 days.

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Loaded Potato Soup Recipe Small Town Woman

WEB6 days ago · Melt the butter over medium heat. Add the potatoes and onions to the pan cooking for 5 minutes or until the onions are soft. Add …

Rating: 5/5(51)
1. In a Dutch oven or heavy stockpot over medium heat brown the bacon. Using a slotted spoon remove the bacon from the pan reserving the grease. Add enough butter to make 2 tablespoons of fat. Melt the butter over medium heat. Add the potatoes and onions to the pan cooking for 5 minutes or until the onions are soft. Add the garlic and the cayenne pepper; cooking for 1 minute stirring constantly. Using a slotted spoon remove the potatoes, onions and garlic to a bowl or plate; reserving any fat in the pan.
2. Melt enough butter to make 4 tablespoons of fat. Sprinkle in 1/4 cup flour and whisk to combine. Cook for 2-3 minutes stirring constantly. Whisk in the chicken broth and milk in several intervals alternating between the two.
3. Add the potatoes, onions and garlic back to the pot and simmer until the potatoes are tender.
4. Whisk in both shredded cheeses until melted. Remove from the heat and stir in the bacon, sour cream, chives and salt and pepper to taste.

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Cheesy Potato Soup Recipe Loaded Potato Soup

WEBNov 2, 2017 · Allow the vegetables to cook for 5-10 minutes on medium-low heat, stirring frequently to prevent the potatoes from sticking to the …

Rating: 5/5(6)
1. In a large dutch oven or heavy bottom pot, melt the olive oil or bacon fat over low heat and then add the onion, celery, carrot and garlic. Allow the vegetables to sweat for several minutes until soft.
2. Add the potatoes and stir well. Allow the vegetables to cook for 5-10 minutes on medium-low heat, stirring frequently to prevent the potatoes from sticking to the bottom of the pan.
3. Add the stock, stir, and bring the mixture to a boil. Lower the heat, cover (venting slightly), and allow the soup to simmer for 15 minutes. Remove from the heat.
4. Add the half-and-half, and then carefully ladle the soup into a blender. Puree the soup, in batches if necessary, and return the soup to the pot. Do not turn the heat back on (too much heat can cause cheese to separate). Stir in the cheese in batches until the soup is evenly combined. Add salt, pepper and cayenne. Taste; adjust seasoning if desired.

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