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@d6d_16: #عشوائيات #foryou #fyp #foryoupage #شعر

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Friday 18 September 2026 19:16:15 GMT
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We’re making loaded baked potato soup for this week’s sunday soup series. creamy, cheesy, loaded with crispy bacon, and perfect for a cozy fall dinner. loaded baked potato soup ingredients * 14 oz bacon, chopped * 1 medium onion, diced * 2 celery stalks, diced * 4 garlic cloves, minced * ¼ cup all-purpose flour * 2 lbs Yukon Gold potatoes, diced into ½-inch pieces * 4 cups chicken broth * ½ tbsp better than bouillon chicken base * 1 cup whole milk * 1 cup heavy cream * 1 tsp smoked paprika * 1 tsp salt, plus more to taste * ¼ tsp black pepper * 1½ cups freshly shredded sharp cheddar cheese for serving * Crispy bacon * Freshly shredded sharp cheddar cheese * Sour cream * Sliced green onions directions 1. Cook the bacon in a large pot until crispy. Remove and set aside, leaving about 3 tbsp of bacon grease in the pot. 2. Add the onion and celery and sauté for about 5 minutes, until softened. Add the garlic and cook for another 30 seconds. 3. Sprinkle the flour over the vegetables, stir well and cook for about 1 minute. 4. Slowly pour in the chicken broth, stirring until smooth. Add the milk, heavy cream, Better Than Bouillon, smoked paprika, salt and black pepper. 5. Add the potatoes and bring to a gentle simmer. Cook for 12–15 minutes, stirring occasionally, until the potatoes are fork-tender. 6. Lightly mash some of the potatoes in the pot for a thicker, creamier texture. Reduce the heat to low and stir in 1½ cups sharp cheddar until melted and smooth. Taste and season with additional salt and pepper as needed. 7. Stir some of the crispy bacon back into the soup, then serve topped with more bacon, sharp cheddar, sour cream and green onions. #potatoesoup #loadedpotato #soup #soupseason #EasyRecipe
We’re making loaded baked potato soup for this week’s sunday soup series. creamy, cheesy, loaded with crispy bacon, and perfect for a cozy fall dinner. loaded baked potato soup ingredients * 14 oz bacon, chopped * 1 medium onion, diced * 2 celery stalks, diced * 4 garlic cloves, minced * ¼ cup all-purpose flour * 2 lbs Yukon Gold potatoes, diced into ½-inch pieces * 4 cups chicken broth * ½ tbsp better than bouillon chicken base * 1 cup whole milk * 1 cup heavy cream * 1 tsp smoked paprika * 1 tsp salt, plus more to taste * ¼ tsp black pepper * 1½ cups freshly shredded sharp cheddar cheese for serving * Crispy bacon * Freshly shredded sharp cheddar cheese * Sour cream * Sliced green onions directions 1. Cook the bacon in a large pot until crispy. Remove and set aside, leaving about 3 tbsp of bacon grease in the pot. 2. Add the onion and celery and sauté for about 5 minutes, until softened. Add the garlic and cook for another 30 seconds. 3. Sprinkle the flour over the vegetables, stir well and cook for about 1 minute. 4. Slowly pour in the chicken broth, stirring until smooth. Add the milk, heavy cream, Better Than Bouillon, smoked paprika, salt and black pepper. 5. Add the potatoes and bring to a gentle simmer. Cook for 12–15 minutes, stirring occasionally, until the potatoes are fork-tender. 6. Lightly mash some of the potatoes in the pot for a thicker, creamier texture. Reduce the heat to low and stir in 1½ cups sharp cheddar until melted and smooth. Taste and season with additional salt and pepper as needed. 7. Stir some of the crispy bacon back into the soup, then serve topped with more bacon, sharp cheddar, sour cream and green onions. #potatoesoup #loadedpotato #soup #soupseason #EasyRecipe

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