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Allison's Baked Potato Soup Recipe

Allison's Baked Potato Soup Recipe

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Allison's Baked Potato Soup Recipe. Simmer for 15 to 20 minutes, stirring frequently. Make sure it’s combined well.

The perfect soup for a cold night, enjoy Cabots simple
The perfect soup for a cold night, enjoy Cabots simple from www.pinterest.com

If appropriate, please select a message description; Bring to a gentle simmer over medium heat, stirring often. 2 cans sliced or diced new potatoes;

Cut The Potatoes In Half Lengthwise And Scoop The Flesh Into.

Creamy loaded baked potato soup ingredients: Stir in cheese, sour cream, salt and pepper, to taste. Transform the classic loaded baked potato into a comforting soup with this great recipe.

While The Liquid Simmers, Press Four Baked Russet Potatoes Through A Ricer Into A Bowl.

Ladle soup into individual bowls and sprinkle with cheese. Salt and pepper to taste; Campbells hearty baked potato soup (bacon & cheese):

Gradually Add Milk And Cook, Stirring Constantly, Until Sauce Has Thickened.

Bring to a gentle simmer over medium heat, stirring often. Place flour in a small bowl and gradually add milk while constantly whisking to combine. Serve immediately, garnished with green onion, cheese and bacon, if desired.

Stir In Flour Until Smooth And Bubbly And The Flour Is Cooked;

Stir in the potatoes and onions. Slowly whisk the flour mixture into the soup, increase heat, whisking constantly until soup boils and thickens. Add cooked cubed baked potatoes and green onions.

Take Your Cooled Potatoes And Peel Off The Skin And Chop Up Into Desired Pieces.

Continue to cook, stirring constantly, until soup begins to bubble. Whisk in the flour until smooth. 8 slices of hormel pecanwood smoked sliced shoulder bacon (#1742) 4 tbsp unsalted butter;

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