a recipe for loaded potato soup
Ingredients:
4 big potatoes, diced after being peeled
1 finely chopped onion
4 minced garlic cloves
4 cups of vegetable or chicken broth
a cup of milk
1 cup of cheddar cheese, shredded
A half-cup of sour cream
4 cooked and crumbled bacon slices
2 chopped green onions
Salt and pepper to taste to taste
Instructions:
1 Heat some oil over medium heat in a big pot or Dutch oven. Add the minced garlic and onion, and sauté until they soften and become translucent.
2 Pour the chicken or vegetable broth into the pot with the diced potatoes. To taste, add salt and pepper to the food. The mixture should be brought to a boil, then simmered for 15 to 20 minutes, or until the potatoes are soft and can be easily mashed with a fork.
3 The potatoes should be mashed in the pot using a potato masher or the back of a spoon to the appropriate consistency. You can purée the ingredients with an immersion blender if you want a soup that is smoother.
4 Until the cheese is melted and thoroughly blended, stir in the milk and shredded cheddar cheese. Five more minutes of simmering the soup will help the flavors come together.
5 Stir in the sour cream after turning off the stove. If necessary, taste the soup and adjust the seasoning.
6 Serve the hot loaded potato soup topped with chopped green onions and bacon crumbles.
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