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บอล นนทวัฒน์GKK :

ยิ้มน่ารักจริงคับ🥰🥰🥰🥰🥰🥰

2026-10-29 13:00:46

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2026-10-23 11:37:22

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2026-10-23 11:17:52

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Loaded Baked Potato Soup 🥔 🥓 another day, another soup recipe! 1. Cut 2 lbs of Yukon Gold potatoes into bite-sized chunks and place in a bowl of cold water to prevent browning. Set aside. 2. Cut 1 whole package of bacon into small pieces. In a large pot (I used my 6.5-quart pot), cook over medium-high heat until crispy. Remove the bacon and set aside in a bowl lined with paper towels. 3. Leave about 3 tbsp of bacon grease in the pot, removing any excess. Add ½ large white onion, diced, and sauté until translucent, about 3–4 minutes. 4. Add 7 cloves of minced garlic and cook for 30–60 seconds until fragrant. 5. Sprinkle in 4 tbsp of all-purpose flour and stir continuously for about 2 minutes to cook out the raw flour taste. This creates a roux, which helps thicken the soup and keeps the broth creamy instead of greasy. I should have used more flour in my video but follow this amount. 6. Slowly pour in 32 oz of chicken broth, adding a little at a time and whisking constantly until smooth before adding more. This helps prevent lumps and creates a smooth, creamy base. 7. Stir in 1 cup of heavy cream and 2 cups of milk. Season to taste with garlic powder, onion powder, salt, black pepper, paprika, and Kinder's Buttery Seasoning. Bring to a gentle simmer. 8. Drain the potatoes and add them to the pot. Simmer for about 15–20 minutes, or until fork-tender, stirring occasionally. 9. Use a potato masher to mash the potatoes to your desired consistency. I like leaving some bigger chunks for texture! 10. Reduce heat to low and gradually stir in 1½ cups of shredded cheddar cheese and 1 whole Boursin Shallot & Chive cheese wheel (5.2 oz). Stir until melted and creamy. Avoid boiling after adding the cheese. 11. Stir in most of the crispy bacon, saving some for topping. 12. Serve topped with extra shredded cheddar, crispy bacon, chopped green onions, and a dollop of sour cream! #EasyRecipe #DinnerIdeas #souprecipe #homecooking #loadedpotato

Loaded Baked Potato Soup 🥔 🥓 another day, another soup recipe! 1. Cut 2 lbs of Yukon Gold potatoes into bite-sized chunks and place in a bowl of cold water to prevent browning. Set aside. 2. Cut 1 whole package of bacon into small pieces. In a large pot (I used my 6.5-quart pot), cook over medium-high heat until crispy. Remove the bacon and set aside in a bowl lined with paper towels. 3. Leave about 3 tbsp of bacon grease in the pot, removing any excess. Add ½ large white onion, diced, and sauté until translucent, about 3–4 minutes. 4. Add 7 cloves of minced garlic and cook for 30–60 seconds until fragrant. 5. Sprinkle in 4 tbsp of all-purpose flour and stir continuously for about 2 minutes to cook out the raw flour taste. This creates a roux, which helps thicken the soup and keeps the broth creamy instead of greasy. I should have used more flour in my video but follow this amount. 6. Slowly pour in 32 oz of chicken broth, adding a little at a time and whisking constantly until smooth before adding more. This helps prevent lumps and creates a smooth, creamy base. 7. Stir in 1 cup of heavy cream and 2 cups of milk. Season to taste with garlic powder, onion powder, salt, black pepper, paprika, and Kinder's Buttery Seasoning. Bring to a gentle simmer. 8. Drain the potatoes and add them to the pot. Simmer for about 15–20 minutes, or until fork-tender, stirring occasionally. 9. Use a potato masher to mash the potatoes to your desired consistency. I like leaving some bigger chunks for texture! 10. Reduce heat to low and gradually stir in 1½ cups of shredded cheddar cheese and 1 whole Boursin Shallot & Chive cheese wheel (5.2 oz). Stir until melted and creamy. Avoid boiling after adding the cheese. 11. Stir in most of the crispy bacon, saving some for topping. 12. Serve topped with extra shredded cheddar, crispy bacon, chopped green onions, and a dollop of sour cream! #EasyRecipe #DinnerIdeas #souprecipe #homecooking #loadedpotato

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