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Add a photoThis hearty soup has plenty of recipes to be found, I know. I used my friend, Mr. Pressure Cooker, to steam my Russet potatoes in 5 minutes. In the meantime, I cooked bacon, grated sharp cheddar cheese, and thinly sliced green onions-- which is exactly how we like to (occasionally) indulge in baked potatoes. I tweaked my recipe with a couple of extra's that gave that perfect flavor I was hoping for. My husband marveled how this soup tasted exactly like a baked potato. It's thick, and hearty, and perfect on a chilly Fall night.
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6 servings
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Ingredientes
- 6 slices bacon
- 5 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk, or more, as needed
- 1 cup chicken broth (no salt added preferred)
- 5 russet potatoes, peeled and cubed
- 6 green onions, thinly sliced
- 1 small clove garlic, finely minced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Kosher salt and freshly ground black pepper, to taste
Direcciones
- Evenly lay the bacon on a 2-3 ply paper toweled lined plate, cover with a paper towel and microwave until cooked and crispy-- about 6 minutes. (You can also do this in a skillet, and remove and blot on paper towels. Coarsely cut most of the bacon, finely chopping 2-3 tablespoons, as a garnish. Set aside.
- If using a pressure cooker, place the prepared potatoes in a steamer basket, on top of a trivet, with 2 cups of water. Pressure cook on high for 5 minutes, do a quick release and remove the lid.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add the garlic and stir for about 30 seconds; add the green onion.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in the milk, and chicken broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes.
- If not using a pressure cooker for the potatoes, add them in at this time and bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Otherwise, add the steamed potatoes, stir in cheese, sour cream, salt and pepper, to taste.
- If the soup is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with green onion, cheese and bacon, if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 397g | |
| Recipe makes 6 servings | |
| Calories 547 | |
| Calories from Fat 316 | 58% |
| Total Fat 35.59g | 44% |
| Saturated Fat 18.19g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 481mg | 20% |
| Potassium 1044mg | 30% |
| Total Carbs 42.08g | 11% |
| Dietary Fiber 3.0g | 10% |
| Sugars 6.51g | 4% |
| Protein 16.19g | 26% |
Comentarios
23 de Noviembre de 2015This sounds like just what I'm looking for. Think I'll give it a try
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