IKLAN ADSENSE IN ARTICLE ADS (BAWAH JUDUL)
Ingredients
- 5 large Russet potatoes cut into cubes
- ⅓ cup butter
- ⅓ cup flour
- 4 garlic cloves minced
- 3 cups chicken stock
- 4 cups milk
- 2 large carrots diced
- 3 celery stalks diced
- 1 medium onion diced
- 8 ounces cream cheese cut into cubes
- 1 cup shredded cheddar cheese plus more for garnish
- ½ lb Bacon cut into bit sized pieces I used a smoked cherrywood bacon
- green onions
- salt and pepper to taste
Instructions
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In a large pot on medium heat cook bacon until crispy, remove and drain on paper towels. Set aside for garnish
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In the same pot toss all but 1 tablespoon of bacon grease and add carrots, onions and celery and cook for 5 minutes or just until softened. Add butter and garlic and melt on low heat, add flour and cook for 1 minute whisking constantly to cook the flour just a bit. Stir in the chicken stock, milk and cream cheese and add the diced potatoes. Bring to a low simmer and cook 15-20 minutes or until potatoes are tender. Add in the cheddar cheese, add more salt for taste if needed.
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Serve in bowls and top with more cheese, bacon, green onions.
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source https://5minutesrecipesusa.blogspot.com/2018/10/loaded-potato-soup.html
source https://foodwelove1.blogspot.com/2018/10/loaded-potato-soup.html
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