Ingrédients pour Amy's Loaded Baked Potato Soup
- 6 medium russet potatoes, peeled and cubed
- 2 cups milk
- 1/2 cup all-purpose flour
- 1/2 cup half-and-half cream
- 6 cups chicken broth
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- Fresh Thyme
- 1/4 cup chopped fresh parsley
- 1/2 cup Velveeta cheese, cubed (optional)
- Smoked Cheddar Cheese
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon Tabasco sauce, or more to taste
- 12 slices bacon, cooked and crumbled
- 1/2 cup butter
- Extra Virgin Olive Oil
- 1 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
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Comment préparer Amy's Loaded Baked Potato Soup
- In a large pot or Dutch oven, sauté the chopped onion, diced carrot, and diced celery in the butter and olive oil over medium heat until softened, about 5-7 minutes.
- Pour in the chicken stock and bring to a simmer. Reduce heat and simmer for 10 minutes.
- In a separate saucepan, whisk together the milk, half & half, and flour until smooth.
- Cook over medium-low heat, whisking constantly, until the mixture thickens slightly, about 3-5 minutes. Do not boil.
- Stir in the garlic powder and black pepper.
- Gradually add the shredded cheddar and Monterey Jack cheeses to the milk mixture, stirring until completely melted and smooth.
- Pour the cheese sauce into the pot with the simmering chicken stock and vegetables.
- Gently stir in the cubed potatoes and bacon bits.
- Add Tabasco sauce to taste, starting with 1/2 teaspoon and adding more as desired.
- Stir to combine all ingredients.
- Reduce heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
- Stir in the fresh parsley.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
26g
Fat
98g
Carbs
17g
