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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 Deciding on Healthy Fast Food.
Just about every single article you read about restoring your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. This is actually good guidance. Now and then, though, you absolutely do not need to make an entire meal for your family or even just for yourself. Sometimes all you want is to go to the drive through and get home as soon as possible. There isn’t any reason that you shouldn’t be permitted to do this and not be suffering from shame about slipping on your diet. You are able to do this because many of the popular joints are now advertising “healthy” menu options to keep their businesses up. Here is how you can eat healthy when you hit the drive through.
Choose the drive through based on if it has healthier options available. Arby’s as an example, does not provide burgers. Alternatively you’ll be able to select from roast beef sandwiches, salads, wraps as well as other healthier items. Wendy’s, although no stranger to the hamburger, likewise includes a lot of additional meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not all fast food places are as unhealthy as McDonalds with its deep fried every thing.
Logic claims that one of the best ways to stay healthy and balanced is to sidestep the drive through and never eat fast food. While this is usually a good idea all you need to do is make a couple of good selections and visiting the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need is to let other people make your dinner. If you choose healthy things, the shame usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to fully loaded baked potato soup recipe. You can have fully loaded baked potato soup using 12 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook Fully Loaded Baked Potato Soup:
- Provide 6 bacon strips
- Get 1/2 sausage (of any kind, but I like Hillshire Farm beef sausage)
- You need 1 medium white onion
- Provide 4 carrots
- Provide 2 celery stalks
- Prepare 3 medium potatoes
- Take 1/2 cup all-purpose flour
- Prepare 1 quart half and half (up to 1 quart)
- Get 2 green onions
- Prepare 1/2 cup shredded cheddar cheese
- Get 1 kosher salt
- Use 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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