Desse Recipes
Easy Spicy Baked Potato Soup
6 servings
portions15 minutes
temps actif45 minutes
temps totalIngrédients
6 slices thick cut bacon, chopped
1 yellow onion, chopped
4 cloves garlic, chopped
kosher salt and black pepper
2 tablespoons salted butter
1/4 cup all-purpose or gluten free flour
4 cups low sodium vegetable broth
4 Russet potatoes, peeled and chopped
2 cups milk
1/3 cup salsa verde
1/3 cup plain greek yogurt or sour cream
1 cup shredded cheddar cheese
1/2 cup fresh cilantro, chopped
chopped green onion, for serving
Instructions
1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. Remove from the pot and reserve. If there's excess bacon grease, drain off all but 1 tablespoon. 2. To the same pot, add the onion and cook 5 minutes, until fragrant. Add the garlic. Stir in the butter and flour, cook 1 minute. Pour over broth and stir in the potatoes. Partially cover and simmer over medium heat for 15-20 minutes, until the potatoes are very soft. Use a potato masher or fork to mash the potatoes. I like to leave my soup chunky and do 1/3 of the potatoes. 3. Stir in the milk, salsa verde, yogurt/sour cream, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.4. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, cilantro, and green onions. Adds lots of bacon. Eat and enjoy!
Nutrition
Taille de portion
-
Calories
471 kcal
Lipides totaux
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Graisses saturées
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Graisses insaturées
-
Graisses trans
-
Cholestérol
-
Sodium
-
Glucides totaux
-
Fibres alimentaires
-
Sucres totaux
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Protéines
-
6 servings
portions15 minutes
temps actif45 minutes
temps total