Loaded Baked Potato Soup Cooking Light
Loaded Baked Potato Soup Cooking Light. In a large pot, sauté bacon until crispy, then transfer to a towel to drain. Lightly spoon flour into dry measuring cups;
Recipe by cooking light october 2002 Add the potatoes into the pot, and continue cooking until heated through, about 5 minutes. Cut in half and cool slightly.
If You Love Potato Soup, You Will Also Love This Potato Soup With Leeks.
When it shimmers, add the onions and the remaining 1/8 teaspoon of salt. Recipe by cooking light october 2002 This healthy loaded baked potato soup recipe is inspired by the comforting flavor of fully loaded baked potatoes with bacon, cheddar, sour cream and chives.
Melt Butter In A Dutch Oven Over Medium Heat;
Remove the potatoes from the oven, unwrap and cut in half lengthwise. Add potatoes, and bring to a boil, stirring often. This baked potato soup is so easy to make, it takes less than 20 minutes for a creamy, delicious homemade soup the whole family will love.
Remove 1 Cup Of Mixture And Mash Potatoes;
Just add some milk (i used skim) towards the end of cooking, and pile it high with tasty toppings. Add half and half, cheese, and chives; Coarsely mash potatoes into soup.
Stir In The Cheese, Bacon And Sour Cream, Stirring Well Until The Cheese Has Melted.
Add garlic and sauté another minute. Cut potatoes in half and set aside. Whisk in broth, almond milk, potatoes, chili powder, kosher salt, and black pepper.
Cook Over Medium Heat Until Thick And Bubbly, About 8 Minutes.
Save the leftover skins to make potato skins, or discard. Lightly spoon flour into dry measuring cups; This creamy, thick loaded potato soup that is lighter and healthier thanks to the addition of cauliflower and greek yogurt.
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