Fully Loaded Potato Soup Recipe

Loaded Baked Potato Soup Skinnytaste

WEBAug 21, 2023 · Boil: With the pot on medium heat, add the chicken broth, milk, and potatoes and bring to a boil. Blend: Puree the soup until …

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.

Preview

See Also:

Show details

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.

Preview

See Also:

Show details

Loaded Potato Soup No Peeling, Baking Or Draining!

WEBNov 19, 2023 · Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to "melt" into …

1. Heat a stockpot over med-high heat. Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in stockpot.
2. Reduce heat to medium, add onions. Cook until soft and translucent, about 5 minutes. Sprinkle flour over onions and cook, stirring constantly, about a minute (this will remove the "raw" flour taste).
3. Slowly pour in chicken stock, whisking constantly until smooth. Add potatoes, bring to a boil then simmer until potatoes are very soft (15-30 minutes, depending on size of potatoes).
4. Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to "melt" into the soup. Stir in cheese until melted and smooth. Add milk, bring back to a simmer and cook for an additional 10 minutes until very hot.

Preview

See Also: Baking Recipes, Potato RecipesShow details