Loaded Baked Potato Soup

French Potato Soup is a warm and comforting soup that is quickly prepared in under 30 minutes!

Very tasty, isn’t it ?!

Stuffed Baked Potato Soup is a very creamy and fast version.

This quick and easy comfort food recipe comes from I Heart Naptime Cookbook. I recently met Jamielyn, the author of this great cookbook and writer of the same blog titled – I Heart Naptime, and let me tell you guys, she’s just a dummy.

She is a busy mom of three young children, and they understand the need for a delicious dinner in a hurry. Can I get amen !?

Once you open this book, you’ll bookmark each page and won’t know where to start.

Can I suggest this creamy soup as your first trip to Flavor City?

I was very surprised how quickly this comfort food recipe came out.

She has a great tip – microwave potatoes to reduce cooking time. I quickly put the potatoes in the microwave while cooking some bacon on the stovetop.

Ingredients :

° 6 slices of bacon, divided

° 5 Russet potatoes, peeled and diced

° 5 tablespoons of unsalted butter

° 1 small clove of garlic, finely chopped

° 6 green onions, finely chopped

° 1/4 cup all-purpose flour

° 2 cups milk or more as needed

° 1 cup chicken broth (without added salt)

° 1 cup grated cheddar cheese

° 1/2 cup sour cream

° Kosher salt and freshly ground black pepper to taste

° Add green onions, cheese, and bacon for garnish (optional)

Preparation :

Step 1

Lay the bacon evenly on a plate lined with two to three layers of paper towel. Cover with a paper towel and microwave until soft and crunchy, about 6 minutes. (You can also do this in a frying pan, remove the bacon and pour it on the paper towels.)

Coarsely cut bacon. Cut up 2-3 tsps for decorate. Sit apart .

If using a pressure cooker, place the prepared potatoes in a steamer basket, over the substrate, with two cups of water. Cook by high pressure for 5 minutes, quickly release and remove the lid.

Melting butter in a saucepan on medium heat. Adding garlic & stirring about 31 seconds. Adding green onions.

Beat in flour until light brown, about 1 minute. Mix gradually in the milk and chicken broth and cook, whisking constantly, until lightly thickened, for 1 to 2 minutes. My heart pressure cooked potatoes.

If you did not use the potato pressure cooker, add it at this time and bring to the boil. Reduce the heat and simmer until the potatoes are soft, for 15 to 20 minutes.

Add cheese, sour cream, bacon, salt and pepper to taste.

If the soup is too thick, add more milk as needed until you reach the desired consistency.

Serve on the spot, garnished with sliced ​​green onions, grated cheese, and chopped bacon, if desired.

Enjoy !