Zutaten für Baked Tater Soup For Mystergirl And The Sa's
- 1 medium yellow onion, chopped
- 2 large russet potatoes
- 6 tablespoons butter
- 1/4 cup all-purpose flour
- Ham Stock (recipe uses chicken broth)
- 4 cups warm milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup cooked and crumbled bacon
- 2-4 cups chicken broth
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Zubereitung von Baked Tater Soup For Mystergirl And The Sa's
- Preheat oven to 400°F (200°C). Pierce 2 large russet potatoes with a fork and bake for 45-60 minutes, or until tender.
- While potatoes bake, sauté 1 medium yellow onion, chopped, in 2 tablespoons of butter over medium heat until caramelized (about 20 minutes).
- Once potatoes are cool enough to handle, scoop out the flesh and add it to the caramelized onions. Mash or puree using a food processor until smooth.
- In a separate saucepan, melt 4 tablespoons of butter. Whisk in 1/4 cup of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in 4 cups of warm milk into the roux, ensuring no lumps form. Continue whisking until the mixture thickens.
- Reduce heat to low and stir in the potato and onion mixture, 1 cup of shredded cheddar cheese, and 1/2 cup of sour cream.
- Gradually add 2-4 cups of chicken broth, stirring until you reach your desired consistency. Heat through until the cheese is melted and the soup is heated through. Do not boil.
- Stir in 1/4 cup of cooked and crumbled bacon. Garnish with extra sour cream and shredded cheddar cheese before serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
7g
Fat
146g
Carbs
13g
