loaded potato soup🥔🍂🥣 #LoadedPotatoSoup #EasyRecipe #DinnerIdeas #comfortfood #cooking
loaded potato soup 🥔🥣 so creamy, cozy and exactly what soup season needed 🤭🤎
Easy Creamy Loaded Potato Soup Recipe:
Ingredients
5 slices bacon
3 tbsp bacon grease
3 tbsp butter
1 small onion, diced
2 celery stalks, diced
3 cloves garlic, minced
1½ cups broccoli, chopped
¼ cup flour
4 cups chicken broth
2 cups milk
1 cup heavy cream
2 lbs baby potatoes, quartered
salt and pepper, to taste
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1 tbsp fresh parsley, chopped
5 oz Boursin Shallot & Chive cheese (or flavor of your choice)
1½ cups mild cheddar cheese, shredded
2–3 tbsp fresh chives, chopped
Directions
Cook bacon in a large pot until crispy. Remove and set aside. Remove excess grease, leaving 3 tablespoons in the pot. Add the butter, onion, celery, broccoli, and garlic. Cook for 4–5 minutes.
Stir in the flour and cook for 1 minute. Slowly stir in the broth, then add the milk and heavy cream.
Stir in the potatoes, salt, garlic powder, onion powder, paprika, black pepper, and fresh parsley. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, until the potatoes are very tender. Mash some of the potatoes in the pot, leaving plenty of chunks. Stir in the Boursin until completely melted. Stir in the cheddar until melted and creamy. Crumble the bacon back into the soup and stir in the chives. Serve hot with extra cheddar, bacon, parsley, or chives if desired.
3 Comments
Easy Creamy Loaded Potato Soup Recipe:
Ingredients
5 slices bacon
3 tbsp bacon grease
3 tbsp butter
1 small onion, diced
2 celery stalks, diced
3 cloves garlic, minced
1½ cups broccoli, chopped
¼ cup flour
4 cups chicken broth
2 cups milk
1 cup heavy cream
2 lbs baby potatoes, quartered
salt and pepper, to taste
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1 tbsp fresh parsley, chopped
5 oz Boursin Shallot & Chive cheese (or flavor of your choice)
1½ cups mild cheddar cheese, shredded
2–3 tbsp fresh chives, chopped
Directions
Cook bacon in a large pot until crispy. Remove and set aside. Remove excess grease, leaving 3 tablespoons in the pot. Add the butter, onion, celery, broccoli, and garlic. Cook for 4–5 minutes.
Stir in the flour and cook for 1 minute. Slowly stir in the broth, then add the milk and heavy cream.
Stir in the potatoes, salt, garlic powder, onion powder, paprika, black pepper, and fresh parsley. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, until the potatoes are very tender. Mash some of the potatoes in the pot, leaving plenty of chunks. Stir in the Boursin until completely melted. Stir in the cheddar until melted and creamy. Crumble the bacon back into the soup and stir in the chives. Serve hot with extra cheddar, bacon, parsley, or chives if desired.
looks amazing 🤌
😊