DOES ANYONE HERE ACTUALLY EAT LOADED BAKED POTATO SOUP?
Bacon, I used 6 divided slices.
Russet potatoes, you’ll need 4 to 5, peel & dice them!!!
5 large spoons.Of unsalted butter.
6 finely chopped green onions.
2 Cups.Of milk, plus more as needed.
1 Cup.Of chicken broth.
1 Cup.Of grated cheddar cheese.
1/2 Cup.Of sour cream.
1/4 Cup.Of all-purpose flour.
1 garlic clove, I chopped it finely.
Kosher salt & freshly ground black pepper to taste
FOR GARNISH, I USED:
Chopped green onions.
Place the bacon on a plate lined with two or three layers of paper towels and spread it out evenly. Microwave for 6 minutes, covered with a paper towel, until warm & crunchy.
Alternatively, you can also do this in a frying pan & then drain the bacon on paper towels.
Then, place the prepared potatoes in a steamer basket over the substrate with two cups of water if using a pressure cooker. Cook for 5 minutes on high pressure, then immediately release & remove the cover.
In a saucepan over medium heat, melt the butter. After few seconds of stirring, add the garlic & chopped Green onions.
And now, & in the flour, & beat in for 1 minute. Cook, whisking continuously, for 1 to 2 minutes, until the milk & chicken broth have thickened slightly.
If you haven’t yet used the potato pressure cooker, do it now & get to a simmer. Reduce the heat to low and cook for 15 to 20 minutes, or until the potatoes are tender.
Toss in the cheese, sour cream, bacon, and season with salt & pepper to taste.
If the soup is too dense, thin it out with more milk as required until the perfect consistency is achieved.
If desired, serve immediately with sliced green onions, grated cheese, & chopped bacon.
Give it a try! It’s one of the best soups on our dinner menu! it’s our favorite, everyone loves it in the house!! And to make it an ultimately hearty meal, I served it with dinner rolls for dipping. Take note that the broth can thicken as it cools, but if you have some leftovers, thin them with a splash of water or milk.