Baked Potato Soup Recipe Paula Deen

Loaded Baked Potato Soup Skinnytaste

WEBAug 21, 2023 · Blend: Puree the soup until smooth with an immersion blender. Simmer: Add the sour cream, half of the chives, salt, and …

Rating: 4.8/5(93)
1. Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.
2. Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
3. On medium heat, add chicken broth, milk, potatoes and bring to a boil.
4. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.

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DELICIOUS LowCarb Loaded Baked PotatoStyle Soup

WEBSep 23, 2019 · Turn Instant Pot off. Add in the radishes, potato, broccoli, kale, seasonings, half of the chopped bacon (about 4 strips), and …

1. Preheat oven to 400.
2. Place strips of raw bacon side-by-side on baking sheet, place in preheated oven, and bake for 15-20 minutes (check at 15 minutes if you like your bacon less crispy). If you aren't using a very non-stick baking sheet like these amazing baking pans, line your sheet with foil before placing the bacon on it.
3. After bacon is finished cooking, allow it to cool for a few minutes and then chop it up. Reserve half of it to add to the Instant Pot, and reserve half of it for topping after the soup has finished cooking.
4. Turn your Instant Pot onto saute mode, and add the pork sausage. Cook until it's about halfway brown, and then add the diced onion and continue cooking the sausage until it's fully browned.

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Keto 'Potato' Soup Super Loaded! (with Video) A …

WEBJan 5, 2021 · Instructions. Preheat your oven to 375°F, line two baking sheets with parchment paper and bake the bacon in the oven for 15-20 …

1. Preheat your oven to 375°F, line two baking sheets with parchment paper and bake the bacon in the oven for 15-20 minutes until crispy. Cut into bite sized pieces, then set aside.
2. In a dutch oven, melt half of your butter, then add in your diced onions and jalapeños with a pinch of salt. Cook until softened, about 5 minutes, then add in your minced garlic and cook until fragrant, about 30 seconds. Pour in your chicken bone broth, turnips and cauliflower with some more salt. Bring to boil, then reduce to a simmer, then cover and cook for 15 minutes until cauliflower and turnips are fork tender. Transfer to a blender, and puree until smooth. Set aside.
3. Add your remaining butter to the cast iron, along with your jalapeño smoked sausage. Cook until browned, and reserving some for topping the bowls later if desired. Add most of the bacon back to the dutch oven, reserving some for topping later. Reduce the heat to low, then pour the cauliflower and turnip puree into the dutch oven. Add in sour cream, shredded cheddar cheese and heavy whipping cream, stirring until cheese is melted and everything is well combined. Adjust salt to taste.
4. Garnish the bowls with more sour cream, slices of jalapeño, green onions, shredded cheddar, bacon bits and bits of sausage. Enjoy!

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