Loaded Baked Potato Soup

• 分量: 6 servings
• 調理時間: 10 minutes
• 総時間: 1 hour 30 minutes

材料

3 1/4 pounds Russet potatoes (about 4 medium/large potatoes)

1/4 cup unsalted butter

1/4 cup all-purpose flour

3 cloves garlic (minced or finely pressed)

6 cups 2% or whole milk

8 ounces extra-sharp cheddar cheese (grated and divided)

1 teaspoon salt (or to taste)

1/2 teaspoon freshly ground black pepper (or to taste)

1 cup sour cream (I used reduced fat)

10 slices bacon (cooked and crumbled)

8 green onions (trimmed and sliced into small segments (yields about 3/4 cup)

手順

Preheat oven to 400F. Pierce potatoes with a fork and bake for about 1 hour directly on oven rack, or until fork tender.

When potatoes are cool enough to handle, peel them, transfer to a large bowl, and mash the flesh. I mash coarsely so there are big potato chunks but mash as small as desired; set aside.

To a a large Dutch oven or stockpot, add the butter, flour, and cook over medium heat for about 3 to 5 minutes, stirring constantly, until flour is thickened. You’re making a roux and it’s very important the mixture is thick or soup will never thicken properly later.

Add the garlic and cook for about 1 minute, or until fragrant; stir constantly so it doesn’t burn.

Add the milk, 6 ounces cheese, salt, pepper, and stir until the cheese has melted.

Add the potatoes, sour cream, 3/4 cup bacon, 1/2 cup green onions, and stir to combine.

Simmer on low for about 5 minutes, or until soup is heated through; don’t allow it to boil.

Taste and check for seasoning balance, adding more salt or pepper if desired, to taste.

Ladle into bowls and evenly top with the remaining 2 ounces cheese, 1/4 cup bacon, 1/4 cup green onions, and serve immediately.

栄養

• サービングサイズ: 1
• カロリー: 797 kcal
• 脂肪総量: 43 g
• 飽和脂肪: 23 g
• 不飽和脂肪: 15 g
• トランス脂肪: 1 g
• コレステロール: 124 mg
• ナトリウム: 1076 mg
• 炭水化物総量: 73 g
• 食物繊維: 6 g
• 糖質総量: 17 g
• タンパク質: 31 g