Loaded Baked Potato Soup

• porções: 8 servings
• tempo ativo: 10 minutes
• tempo total: 50 minutes

Ingredientes

1 teaspoon Carlini Vegetable Oil

2 cloves garlic, minced

1 white onion, cut into quarters and thinly sliced

8 large russet potatoes, peeled, cut in half

2½ cups Winking Owl Sauvignon Blanc, divided

1 cup Friendly Farms Whole Milk

1 cup Friendly Farms Heavy Cream

2 teaspoons Stonemill Iodized Salt

2 teaspoons Stonemill Ground Black Pepper

½ cup Happy Farms Shredded Sharp Cheddar Cheese

16 slices Appleton Farms Premium Sliced Bacon, cooked and crumbled

Instruções

In a large saucepan, heat oil over medium heat. Sauté garlic and onion until tender. Add potatoes and 2 cups wine. Potatoes should not be submerged. Increase heat to high, bring to a boil. Continue boiling for 5 minutes, slightly reduce heat and cook until potatoes are soft, about 20 minutes.

Remove from heat, roughly smash potatoes making sure to leave chunks. Add milk, cream, remaining wine, salt and pepper. Stir thoroughly.

Reduce heat to low, cook until thickened, about 5-10 minutes. Serve with shredded cheese and bacon.

TIP: This soup can be frozen for up to 3 months. When reheating, just add ½ cup milk.