Ingredients: |
Ingredients: For the Roux:
1 stick salted butter 1 cup flour
For the body of soup:
1 container vegetable broth 1/2 Gallon milk 1 teaspoon Salt 1/2 teaspoon Pepper
Garlic Salt with Parsley flakes (looks prettier) 5 pounds Large Potatoes (baked in oven or microwave), skinned if desired
Toppings:
Soup Crackers, Sour cream, shredded cheese, bacon bits, chili, anything else you would add to a loaded baked potato.
Melt butter, and wisk/stir in flour untiil it is pie-crust consistency. Add in vegetable broth and mix until creamy over medium heat. Add Salt, pepper, and garlic salt. Slowly mix in milk stirring often to prevent burning on bottom of pan. Slice/chop/dice potatoes and mix into broth. Let simmer on low heat until creamy and thick, you can also transfer to a crockpot, for final cooking, this will allow soup to thicken and marinate without risk of milk burning to bottom of pan.
Top soup with whatever your heart desires.
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Directions: |
Directions:Melting Potatoes
3 pounds gold potatoes 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup butter melted
1/4 teaspoon rosemary 1/4 teaspoon thyme 1 cup Vegetable Broth
3 to 4 garlic cloves
Preheat oven to 500º Peel and slice the potatoes in 1/2 inch slices. Rinse and place in a bowl. Melt butter, add salt, pepper and spice. Stir till well coated. Spread potatoes in a single layer in a metal cake pan. Bake for 15 mnutes. Remove from oven and turn over and bake an additional 15 minutes. Remove from oven and pour vegetable broth over and scatter garlic gloves and return to oven for about 15 minutes more. Serve with the broth left in the pan poured over the potatoes. |
This recipe for Loaded Baked Potato Soup & Melting Potatoes is from