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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 single “get healthy” and “weight loss” document you read will tell you to skip the drive through and make all of your meals yourself. This is really excellent guidance. But occasionally the last thing you would like to do is put together a whole meal for yourself and your family. Sometimes just about all you want is to go to the drive through and get home as soon as possible. Why shouldn’t you be capable of do this from time to time and not have a bunch of guilt about slipping up on your diet regime? You are capable of doing this because many of the popular joints are now promoting “healthy” menu alternatives to keep their businesses up. Here’s how it is possible to eat healthfully when you are at a fast food spot.
Choose your drive through based on whether or not it has better options available. Arby’s as an example, is void of burgers. Alternatively you can select from roast beef sandwiches, salads, wraps and various healthier items. While Wendy’s has served hamburgers for decades, they also have a lot of other healthy options like salads, baked potatoes and chili. Most fast food eating places do not stoop to the harmful lows seen at McDonalds.
Traditional logic tells us that one positive way to get healthy and shed pounds is to drop the drive through and to banish fast food restaurants from your thoughts. While this is usually a good idea all you need to do is make a number of good choices and visiting the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the thing you need is to let other people create your dinner. If you decide on healthy things, the shame usually associated with hitting the drive through shouldn’t be so bad.
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 achieve it.
The ingredients needed to cook Fully Loaded Baked Potato Soup:
- Get 6 bacon strips
- Take 1/2 sausage (of any kind, but I like Hillshire Farm beef sausage)
- Use 1 medium white onion
- Provide 4 carrots
- Take 2 celery stalks
- Use 3 medium potatoes
- Provide 1/2 cup all-purpose flour
- Take 1 quart half and half (up to 1 quart)
- Prepare 2 green onions
- Get 1/2 cup shredded cheddar cheese
- Prepare 1 kosher salt
- Prepare 1 fresh cracked black pepper
Instructions 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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