@winnyhayes: baked potato soup ingredients: 4 russet potatoes olive oil salt 6 slices bacon 1 onion, diced 4 garlic cloves, minced 4 tablespoons butter 4 tablespoons all-purpose flour 4 cups broth 1 cup milk 1 tsp salt 1 tsp black pepper 1 tsp Cajun seasoning 1 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1 cup shredded medium cheddar Toppings: shredded cheese, bacon, sliced green onion, sour cream. Directions: 1. Preheat oven to 400F. Scrub and rinse the potatoes. Use a fork to poke several holes all around the surface of the potatoes. Drizzle with olive oil and sprinkle with salt. Place potatoes directly on the top oven rack with a baking sheet at the bottom rack to catch any drippings. Bake for about 1 hour. 2. Into a large pot place the bacon then turn on the heat. Cook bacon until crispy then transfer to a paper towel lined plate. Discard all but 2 tablespoons of the bacon grease then sautee the diced onion for about 5-7 minutes. Add the minced garlic and sautee for another minute. 3. Add the butter then add the flour. Stir and let cook for 1 minutes. Slowly add the broth while stirring until there are no lumps. Add the milk and seasoning, let simmer on low heat for 10 minutes. 4. In the meantime, carefully cut potatoes in half and scoop it out. Add to soup. Use an immersion blender or potato masher until potatoes have reached your desired consistency. Add the shredded cheese and stir. Adjust seasoning to taste and add more broth or milk as needed. 5. Serve with desired toppings and enjoy!

Winny Hayes

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Wednesday 05 November 2025 21:12:03 GMT