Loaded Baked Potato Soup #dinnerrecipe #food #amazingrecipe #easyrecipe

This snappy and simple solace nourishment formula originates from The I Heart Naptime Cookbook. I as of late met Jamielyn, the writer of this stunning cookbook and author of the equivalent titled blog – I Heart Naptime, and let me let you know folks, she is only a doll.

She has a splendid tip – microwave your potatoes to eliminate the cooking time. I immediately destroyed my spuds in the microwave while I was concocting some bacon on the stove top. Before I knew it, the soup was prepared!

The main thing I changed about this formula was that I left a portion of the potato skins on the potatoes. We cherish the surface of them and I enjoyed how it gave the soup somewhat more profundity.

However, genuinely folks, you need this book! It's filled to the overflow with 100 heavenly plans, yet in addition some excessively charming and thoroughly do-capable specialties to oblige them! I'm too amped up for the likelihood of these simple specialties making me resemble a present day Martha Stewart to every one of my companions.

Also try our recipe Philly Cheese Steak Soup in a Bread Bowl #dinnerrecipe #food #amazingrecipe #easyrecipe

INGREDIENTS

• 4 large russet potatoes, scrubbed
• 8 bacon slices
• 4 tbsp unsalted Challenge Butter
• 2 garlic cloves, minced
• 1/4 cup chopped yellow onion
• 1/3 cup all-purpose flour
• 2 cups low fat milk
• 1 cup half and half
• 2 cups chicken stock
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp garlic salt, plus more to taste
• 1/2 tsp black pepper
• 1 cup shredded mild cheddar cheese
• 1 cup shredded sharp cheddar cheese
• 1 cup sour cream
• Minced fresh chives, for garnish

INSTRUCTIONS

1. Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender.* Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.
2. Meanwhile, cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces.
3. In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic and onion and cook for 2 to 3 minutes, or until the onion is tender. Slowly whisk the flour into the pan and stir for 1 to 2 minutes. Slowly whisk in the milk and half-and-half. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and whisk in the kosher salt, garlic salt and pepper. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.
4. If you’d like to use cheeses and bacon as a garnish, reserve 1/4 cup of t each. Stir in the remaining cheeses, remaining bacon, and the sour cream. Remove the pot from the heat. Scoop potato chunks into the pan, breaking them into small pieces or leaving them chunky, depending on your preference. Serve hot, topped with your favorite garnishes, like cheese, bacon and chives.

Read more our recipe Cabbage with Chicken #dinnerrecipe #food #amazingrecipe #easyrecipe

Source : bit.ly/2DQYlaS