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Before you jump to Fully Loaded Baked Potato Soup recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Almost every “get healthy” and “weight loss” document you study will tell you to skip the drive through and make all of your meals yourself. There’s some worth to that. But occasionally the last thing you want to do is prepare a whole dinner for yourself and your family. Sometimes you just wish to hit the drive through on the way home and call it a day. There is zero reason that you simply shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This is because many of the well-known fast food restaurants on the market are trying to “healthy up” their selections. Here is the way to find healthy food choices at the drive through.
Your beverage needs to be water or juice or milk. Choosing a big soft drink as your beverage adds hundreds of poor calories to your meal. One serving of soda pop is eight oz.. That serving may contain many spoonfuls of sugar as well as at least a hundred calories. A fast food soda is almost always a minimum of twenty ounces. Usually, however, they’re 30 ounces. Choosing a soda pop as your drink boosts your calorie ingestion by thousands and adds way too much sugar to your diet. It is much healthier to select milk, juice or normal water.
Logic states that that one the simplest way to stay healthy and balanced is to bypass the drive through and never eat fast food. While this is usually recommended all you need to do is make a few good decisions and visiting the drive through isn’t anything to worry about–when you do it in moderation. Occasionally, allowing someone else cook dinner is just what you need. There isn’t any reason to feel bad about going to the drive through when you make healthy and balanced decisions!
We hope you got insight from reading it, now let’s go back to fully loaded baked potato soup recipe. To cook fully loaded baked potato soup you only need 12 ingredients and 10 steps. Here is how you do it.
The ingredients needed to prepare Fully Loaded Baked Potato Soup:
- Prepare 6 bacon strips
- Provide 1/2 sausage (of any kind, but I like Hillshire Farm beef sausage)
- Provide 1 medium white onion
- Prepare 4 carrots
- Take 2 celery stalks
- Provide 3 medium potatoes
- Use 1/2 cup all-purpose flour
- You need 1 quart half and half (up to 1 quart)
- Provide 2 green onions
- Take 1/2 cup shredded cheddar cheese
- Prepare 1 kosher salt
- Get 1 fresh cracked black pepper
Steps to make Fully Loaded Baked Potato Soup:
- Prep: Cut the raw bacon into one inch strips. Slice the sausage into 1/4 inch rounds. Peel the carrots and finely dice them, the white onions, and the celery. Peel and dice the potatoes into roughly one inch square chunks. Finely slice the green onions. If your cheddar is a block, shred it.
- Put a soup pot on the stove over medium heat and let it warm up empty for a few minutes.
- Meanwhile, prepare a plate with a couple of paper towels laid over it, and have a couple more paper towels handy.
- Drop the bacon chunks into the soup pot. Watch out for the sizzle-pop. Stir these regularly to keep them from sticking. Cook them past done, almost to the point of burning. Turn heat down to medium low and pull the pot completely off the heat. Remove the bacon, ideally with tongs, and place it on the toweled plate. Cover with the other paper towels and carefully press down - WITHOUT BURNING YOURSELF - to soak out the grease. However, retain all of the bacon grease in the soup pot. The bacon itself can be set aside. You won't need it again until serving time.
- Put the pot back on the medium-low stove. Add 1/4 cup of the flour. Mix it into the grease to form a roux. Add as much of the rest of the flour as you need to make the roux thick. Depending on how much grease the bacon put off, you may need more or less flour.
- Add the celery, onions, and carrots to the roux. Mix well, raise the heat back to medium, and cook 3-5 minutes until the veggie juices start to release. Stir the little bit of liquids into the roux. Don't let the roux burn. Decrease heat if need be.
- When the roux is thick and bready, reduce heat to medium low and stir about half a cup of the half and half into the roux. This makes things quite doughy. Add the potatoes and sausage, then cover them with the rest of the half and half (and milk if you want to thin the broth some). Add salt and pepper, stir.
- Slowly bring the heat up to a boil, then reduce again to a simmer. Cover it and let it cook for 10-15 minutes. Stir and unstick the pot a few times throughout.
- When you can cut straight through the potatoes easily with a wooden spoon, it's done.
- Crush the crispy bacon you made earlier into tiny bits. Serve the soup in a bowl with cheddar cheese, green onion slices, and the bacon bits as garnish.
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