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We hope you got insight from reading it, now let’s go back to fully loaded baked potato soup recipe. To cook fully loaded baked potato soup you need 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Fully Loaded Baked Potato Soup:
- Provide 6 bacon strips
- Take 1/2 sausage (of any kind, but I like Hillshire Farm beef sausage)
- Use 1 medium white onion
- Provide 4 carrots
- Prepare 2 celery stalks
- Use 3 medium potatoes
- You need 1/2 cup all-purpose flour
- Provide 1 quart half and half (up to 1 quart)
- Provide 2 green onions
- Prepare 1/2 cup shredded cheddar cheese
- Prepare 1 kosher salt
- Provide 1 fresh cracked black pepper
Instructions to make Fully Loaded Baked Potato Soup:
- Prep: Cut the raw bacon into one inch strips. Slice the sausage into 1/4 inch rounds. Peel the carrots and finely dice them, the white onions, and the celery. Peel and dice the potatoes into roughly one inch square chunks. Finely slice the green onions. If your cheddar is a block, shred it.
- Put a soup pot on the stove over medium heat and let it warm up empty for a few minutes.
- Meanwhile, prepare a plate with a couple of paper towels laid over it, and have a couple more paper towels handy.
- Drop the bacon chunks into the soup pot. Watch out for the sizzle-pop. Stir these regularly to keep them from sticking. Cook them past done, almost to the point of burning. Turn heat down to medium low and pull the pot completely off the heat. Remove the bacon, ideally with tongs, and place it on the toweled plate. Cover with the other paper towels and carefully press down - WITHOUT BURNING YOURSELF - to soak out the grease. However, retain all of the bacon grease in the soup pot. The bacon itself can be set aside. You won't need it again until serving time.
- Put the pot back on the medium-low stove. Add 1/4 cup of the flour. Mix it into the grease to form a roux. Add as much of the rest of the flour as you need to make the roux thick. Depending on how much grease the bacon put off, you may need more or less flour.
- Add the celery, onions, and carrots to the roux. Mix well, raise the heat back to medium, and cook 3-5 minutes until the veggie juices start to release. Stir the little bit of liquids into the roux. Don't let the roux burn. Decrease heat if need be.
- When the roux is thick and bready, reduce heat to medium low and stir about half a cup of the half and half into the roux. This makes things quite doughy. Add the potatoes and sausage, then cover them with the rest of the half and half (and milk if you want to thin the broth some). Add salt and pepper, stir.
- Slowly bring the heat up to a boil, then reduce again to a simmer. Cover it and let it cook for 10-15 minutes. Stir and unstick the pot a few times throughout.
- When you can cut straight through the potatoes easily with a wooden spoon, it's done.
- Crush the crispy bacon you made earlier into tiny bits. Serve the soup in a bowl with cheddar cheese, green onion slices, and the bacon bits as garnish.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to help stop harmful bacteria from growing and spreading. It is possible to take some steps to help protect yourself and your loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw food like poultry, meat and vegetables After visiting the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet palms spread bacteria more readily. Maintain worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them thoroughly.
You ought to change dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Independent raw foods from ready-to-eat food
Raw foods such as fish, poultry and veggies may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any bacteria that get onto the meals will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food like fish, poultry or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they’ve been washed completely first Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw meat or fish and shop on the bottom shelf of the fridge where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the tag
It’s very important to read food labels to make sure everything you are going to use has been saved properly (based on any storage instructions) and none of the food is past its’use by' date.
Food that goes off quickly usually has storage instructions on the label that say how long you can keep the food and whether it must go in the refrigerator.
This kind of food often has special packaging to help keep it fresh for longer. But it will go off quickly as soon as you’ve opened it. For instance, you may see’eat in two days of opening' on the label. Use by dates
You shouldn’t use any food after the’use by' date even when the food looks and smells fine, because it might contain harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than security. When this date runs out, it doesn’t indicate that the food will probably be detrimental, but its flavour, colour or texture might begin to deteriorate.
An exception to this can be eggs, which have a best before date of no more than 28 days after they are laid. After this date that the caliber of the egg will deteriorate if any salmonella germs are present, they could multiply to high levels and could make you ill.
If your plan is on using a egg after its best before date, be certain you only use it in dishes where it will be completely cooked, so that both white and yolk are strong, like in a cake or even as a walnut.
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