Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, loaded potato soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Loaded potato soup is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Loaded potato soup is something that I’ve loved my entire life. They’re nice and they look wonderful.
Garden At Home With Sarah Raven, Wide Range of Products Available Online Save time and buy groceries online from Amazon.co.uk What more could you want in a Loaded Potato Soup? Once your potato soup is thick and bubbly, top it with bacon, cheese and green onions for a restaurant-worthy meal right at your kitchen table. In a large skillet, saute onions in butter until tender. Place the baking potatoes, chicken broth, onion, garlic, butter, salt, ground pepper, onion powder, garlic powder, ground mustard into the slow cooker.
To begin with this particular recipe, we have to prepare a few components. You can have loaded potato soup using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Loaded potato soup:
- Prepare 8-9 potatoes
- Make ready 1 can green beans
- Make ready 1 pack bacon
- Make ready 1 pack fresh/frozen chopped mushrooms
- Make ready 1 onion
- Make ready 2 tablespoons butter
- Prepare 1 can Campbell's Cream of Mushroom Soup
- Prepare Milk
- Get Garlic powder
- Make ready Salt
- Prepare Black pepper
Add onions and butter and sautee until soft. Remove the rind, then purée the soup until smooth with a stick blender or in a liquidiser. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
Steps to make Loaded potato soup:
- Peel, rinse, and cut up all 8-9 potatoes and set aside.
- Cut up bacon in large pan, add in the chopped mushrooms, green beans, diced up onions, and butter (i use imperial or country crock, which is actually margarine, made with vegetable oil.)
- Season with garlic, salt, and pepper. Cook until onions are soft. About 15minutes on medium-high heat. Stirring occasionally.
- Add in the potatoes, mix together, add in the Campbell's Cream of Mushroom Soup and Milk. Mix together.(i used what was left in my gallon of milk, i didn't measure, just poured the rest in there. Enough to cover the potatoes.)
- Let it come to a boil, turn the heat down, enough so it doesn't boil over, but continue to boil, until potatoes are easy to cut through. Stirring occasionally to prevent sticking.
- Once potatoes can be easily cut through(probably about 10-15minutes boiling), it's done.
- Serve and enjoy!
Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with green onion, cheese and bacon, if desired. Add potatoes, scallions, and ½ teaspoon salt and bring to boil. Adjust the consistency of the soup with additional milk if desired.
So that’s going to wrap this up with this special food loaded potato soup recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
