Super Simple 25-minute Baked Potato Soup
The recipe Super Simple 25-minute Baked Potato Soup can be made in around 25 minutes. One serving contains 510 calories, 16g of protein, and 29g of fat. For $3.05 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Laurens Latest. This recipe is liked by 379 foodies and cooks. Head to the store and pick up all purpose flour, hash brown potatoes, chicken stock, and a few other things to make it today. Many people really liked this soup. It is perfect for Autumn. Taking all factors into account, this recipe earns a spoonacular score of 71%, which is solid. If you like this recipe, take a look at these similar recipes: 30-Minute Loaded Baked Potato Soup, Super-Simple Picnic Potato Salad, and Super Simple Chicken Soup.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
1/3 cup all purpose flour
any desired toppings: cooked and crumbled bacon, grated cheddar cheese, fresh chives, sour cream, etc.
2 bay leaves
3 tablespoons butter
1 1/2 cups diced carrot, about 1/2 inch cubes
4 cups chicken stock
1/2 teaspoon dried chives
1 lb frozen diced hash brown potatoes
1 medium onion, finely diced
salt & pepper, to taste
1/2 cup sour cream
1/8 teaspoon thyme
1 cup whole milk
Equipment:
pot
whisk
bowl
ladle
Cooking instruction summary:
In a large pot, melt butter over medium heat. Saute onion and carrot 5 minutes or until they start to become tender. Sprinkle flour overtop veggies and stir to create a paste. Whisk in chicken stock and bring to boil. Soup will thicken quite a bit. Add in frozen hash browns and seasonings. Cook covered over medium low heat until carrots are completely tender and potatoes have thawed and become soft, about 10 minutes. Stir in milk, sour cream and dried chives and reduce heat to low. Cook another 2-3 minutes until soup it hot, but not boiling. Ladle into bowls and top with cheese and bacon. Serve.
Step by step:
1. In a large pot, melt butter over medium heat.
2. Saute onion and carrot 5 minutes or until they start to become tender. Sprinkle flour overtop veggies and stir to create a paste.
3. Whisk in chicken stock and bring to boil. Soup will thicken quite a bit.
4. Add in frozen hash browns and seasonings. Cook covered over medium low heat until carrots are completely tender and potatoes have thawed and become soft, about 10 minutes. Stir in milk, sour cream and dried chives and reduce heat to low. Cook another 2-3 minutes until soup it hot, but not boiling. Ladle into bowls and top with cheese and bacon.
5. Serve.
Nutrition Information:
covered percent of daily need
