In a large stock pot brown the diced bacon over medium heat. Roughly chop the white insides and set them aside. Scoop the white insides out of the baked potato skins. Serve it up with extra bacon, cheese, scallions, and those awesome crispy potato skins as garnish and call it a day! I promise you guys are gonna love this one!Ī huge thank you to Serena from Serena Bakes Simply from Scratch for such an awesome recipe! Once the soup is smooth, add the broken up bacon, shredded cheddar cheese and a whole lotta scallions.Īnd don’t forget about the Greek yogurt! Give it all a stir and adjust the salt and pepper as needed. Now, let’s take an immersion blender to the potato soup and make things nice and smooth. Once they are golden brown, you can remove them and place them on a paper towel to dry. They are going to get extra crispy and you’re going to love them. Ready?Īdd some butter into a medium skillet over medium high heat.Īdd those potato skins that we chopped up earlier and sauté the heck out of them. Now let this cook for a bit and let’s move on to the part that is going to blow your mind. Season it up with some kosher salt and freshly cracked black pepper. Pour in the stock and whisk the whole time, making sure the flour doesn’t clump anywhere.Ĭarefully add in the insides of the baked potato that we chopped earlier. Then add in the garlic and give it a quick toss.Īdd the flour and stir until the flour is cooked through. Throw a pat of butter into the same pot you used to cook the bacon. Reserve the skin of the baked potatoes for some extra deliciousness coming up at the end. We need that flavor!Ĭhop up the insides of a few baked potatoes. If you do that, make sure you leave those little bits of bacon stuck to the pan. Once it’s cooked, lay it on a paper towel to dry. Go ahead and cook it off in whole pieces, we’ll break it up further down the line. This recipe from Serena is loaded with everything you could possibly want on a baked potato: piles of shredded cheddar cheese, crispy bacon, a handful of green onions, and a dollop or two of Greek yogurt. ![]() I’m so jazzed to be back and I’m kicking things off with basically the most amazing soup to ever come into existence: Fully Loaded Baked Potato Soup. Hi! Oh my goodness, I’ve missed you guys over here on Tasty Kitchen! The last few months have been a whirlwind, with getting married and finishing a super fun project that’s due out next month.
0 Comments
Leave a Reply. |