cheesy baked potato soup

Directions In a large saucepan over medium heat melt butter. Instructions In a medium pot bring chicken broth and seasonings to a boil and add potatoes.

Gluten Free Cheesy Baked Potato Soup

Drain very well and place back into the.

. Stir into potato mixture. 6 cups cubed russet potatoes scrubbed and cut into 2-inch cubes 6 cups chicken broth or enough to cover the potatoes 1 lb bacon I used thick-cut 2 cups cheddar cheese. Bring to a boil. Reduce to a simmer and cook until.

Once butter starts to melt whisk in flour. In a slow cooker combine potatoes chicken broth soup onion and pepper. Right before it boils turn it down and simmer for 20 minutes. Gradually add milk and half and.

Pour in the broth and add the potatoes and garlic. Cook onion in butter until softened. Cook and stir for 2 minutes or until thickened. Lets make Cheesy Potato Soup.

Add garlic and butter and cook 1 more minute. Add to a stock pot and cover the potatoes with 1 inch of water. Cover and cook on low for 5-6 hours. Add butter to pot.

Cover and simmer until potatoes are just tender. Add potatoes and garlic to a large pot and cover with about 1 inch of water. Stir in the sour cream and most of the cheddar and bacon leaving some for topping. Add the pancetta to a large cold stock pot.

How do you make cheesy baked potato soup. 3 ounces shredded mild cheddar cheese chopped chives Instructions Warm a large stock pot over medium high heat. Scrape up the tasty browned bits and increase the heat. Stir in the potatoes 13 cup cheese salt and pepper.

Add the salt and boil gently for 20 minutes or until very fork tender. Boil the potatoes and garlic if using and in a large pot of salted water until fork tender about 15 minutes. Add the diced onion to the pot with the bacon drippings and cook until softened about 5 minutes. Slowly render the fat from the pancetta over a medium to medium-hiigh heat.

While potatoes are simmering melt butter and. Add in flour then stir until smooth about 1 minute. Bring to a boil and then reduce to a simmer. Grease a baking dish with butter.

Directions In a large saucepan whisk flour and milk until smooth. In a large saucepan bring potatoes carrots celery onion vegetable broth and salt to a boil. Wash peel cube potatoes. If your potatoes are still in big chunks you need to cook it.

Cook stirring for about 2 minutes. 2 large russet potatoes peeled and diced medium about 4 cups 4 cups 2 15oz cans chicken broth 5 tablespoons 71g butter salted or unsalted is fine ¼ cup and 1. Stir in potatoes and broth bring to a boil then cover reduce heat and simmer. Add onions garlic potatoes chicken broth and salt and pepper to a slow cooker and cook on low for 8 hours or.

In a large soup pot melt butter over medium-high heat. Preheat oven to 400F. Drain then gently mash. When the potatoes are tender mash if desired.

In a small mixing bowl blend butter flour parsley and pepper.