Loaded Baked Potato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Soup:
2 - 3 lbs peeled, cubed russet potatoes
1 bunch leeks, ¼" slices
1 (14.5 fl oz) can evaporated milk
¼ c butter
Garlic, salt, and pepper to taste
Milk
Garnish:
Bacon bits/pieces
Sharp cheddar cheese
Green onions, sliced
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Directions: |
Directions:In a large stock pot, add potatoes and leeks. Add enough water to cover potatoes and leeks. Add 1½ tbsp salt (or enough to make the water slightly salty). Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 20 - 25 minutes, or until potatoes are fork-tender. This will differ depending on the size of the cubes of potatoes.
Drain water down to about one inch left in the pan. Mash potatoes and leeks well. Add evaporated milk, butter, garlic, salt, and pepper. Add milk until soup reaches desired consistency. Mix well and return to medium-low heat until well heated.
Serve and garnish each bowl with desired toppings.
**Optional: After mashing the potatoes and leeks, reserve 2 cups of mashed mixture and blend the remaining mixture with an immersion blender in the pot. Add reserved mashed potatoes and leeks back to pot. This will result in a smoother soup** |
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Personal
Notes: |
Personal
Notes: You can, also, blend the potato mixture in a blender. When blending hot liquids, pulse several times before beginning blending at a low speed. Gradually increase speed. Hold top of blender down with a folded towel. Blending immediately at high speed can cause contents to burst.
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