Monday, February 24, 2014
Loaded POTATO soup
1 pack of bacon, sliced into little pieces
1 large onion, peeled and chopped
4 cloves garlic, minced
1/3 cup all-purpose flour
4 cups heavy cream (you can use half and half or WHOLE MILK)
6 cups of water
8 large russet potatoes, peeled and cubed
2 stalk green onions, thinly sliced
1 bag of shredded cheddar cheese
1 cup sour cream (extra for garnish)
1 teaspoon of garlic powder
2 Tablespoon of chicken powder
Freshly ground black pepper, to taste
1 teaspoon of Tony Chachere's (you can add salt if you don't have Tony)
Heat a large dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.saving the bacon fat
Cook onion and garlic in the BACON FAT..cook on medium low ..continue to stir because you don't want the garlic to burn.
Then pour in your cubed potato and stir for a few minutes. Next add your water and chicken powder, garlic powder. Cook for about 20 minutes until potato is done. I usually cover my pot.
Once the potato is cooked ..taking a spoon ..smooch the potato to the side of the pot to make it a little creamy.
Next add your milk mixture ( What I did was added my 1/3 cup of flour to my milk and mix...you don't want to add your flour straight to the hot pot)
Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in 1/2 of the cheddar cheese, 4 oz sour cream, Tony Chachere's, pepper, to taste.
Serve immediately, garnished with green onion, cheese and bacon, if desired.
What R We Having For Dinner
Loaded Potato Soup
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