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13 ingredients, 12 steps, cooking Creamy Loaded Potato Soup

Hi every body, at this time you can present recipe Creamy Loaded Potato Soup with 13 ingredients and 12 steps. Next this is how to prepare, please pay attention carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 12 stages of easy cooking Creamy Loaded Potato Soup.

Ingredients all Creamy Loaded Potato Soup

1. You need 1/2 pound : bacon cut in bite size pieces.
2. It’s 1 : large onion diced.
3. It’s 3 cloves : garlic, minced.
4. It’s 6 tablespoon : butter.
5. You need 1/3 cup : all-purpose flour.
6. Prepare 2 cups : whole milk.
7. Prepare 2/3 cup : sour cream.
8. You need 1/2 cup : heavy cream.
9. You need 5 : large potatoes cut into small cubes. Less than an inch.
10. You need 2 cups : Cheddar cheese shredded.
11. Prepare : Fresh or dried chives, optional.
12. You need 4 cups : chicken broth.
13. Prepare : Salt and pepper to taste.

If all basic ingredients Creamy Loaded Potato Soup it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Step by Step Cooking Creamy Loaded Potato Soup

1. Cut bacon into bite size pieces and fry until crispy.
   
2. Use the rendered bacon dripping to cook the diced onion until translucent.
   
3. Add garlic and stir intil fragrant. Remove from heat.
   
4. In dutch oven or stock pot, add the chicken broth, diced potatoes, onion, garlic.
   
5. Bring to a soft boil and cook until potatoes are fork tender.Lower heat to simmer.
   
6. Put 6 tablespoons of butter in skillet and melt. Add 1/3 cup flour and stir until smooth. Cook about 3 minutes to get rid of raw flour taste.
   
7. Add the whole milk to the rue mixture. Cook until thick and bubbly.
   
8. Add the rue to the simmering pot with broth. Stir and simmer until slightly thickened.
   
9. Add the sour cream, heavy cream, cheese and bacon pieces. Save some bacon for garnish.
   
10. Heat but do not boil. Serve with extra dollop of sour cream, cheese and bacon.
    
11. I like chives in mine but its optional. Salt and pepper to taste.
    
12. You can mash the potatoes or puree half and have a less chunky soup if you like. Plus it thickens soup more. If you like it thicker, add some instant potatoes to your thickness of choice.
    
13. Finish and Enjoy.

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