loaded potato soup recipe 😋 ✨ Warm, creamy, and so easy to make! ✨ This potato soup is perfect for a cozy night at home. 🥔🧀 @kraft.naturalcheese @daisybrand @aldiusa 👩🏾🍳 RECIPE: Ingredients * 3 russet potatoes, peeled and diced * 1 yellow onion, diced * 2 tbsp minced garlic * 2 cups milk * 1 cup chicken broth * 1 cup water * 4 oz Monterey Jack cheese, shredded * 4 oz sharp cheddar cheese, shredded * 4 oz mozzarella & cheddar cheese blend, shredded * 1/2 block cream cheese, room temperature * 2 tbsp salted butter * Sour cream (for topping) * 1/2 pack thick cut Bacon (for topping and garnish) * Seasoned with one tablespoon each of: black pepper, paprika, onion powder, and salt * Optional toppings: extra cheese, parsley, or green onion 🍴 Instructions: 1. Chop and cook half a pack of bacon in a large pan. Remove the bacon and set aside, leaving the grease in the pan. 2. Dice one yellow onion and sauté it with 2 tablespoons of minced garlic in the bacon grease until softened. 3. Peel and dice three russet potatoes while the onion and garlic cook. 4. Shred 4 ounces each of Monterey Jack, sharp cheddar, and mozzarella-cheddar blend cheeses. 5. In a deep pan, melt 2 tablespoons of salted butter, then add 2 cups of milk, 1 cup of chicken broth, and 1 cup of water. 6. Stir in half a block of room-temperature cream cheese until smooth. Add 1 tablespoon each of black pepper, paprika, garlic powder, and salt, and mix well. 7. Add the diced potatoes to the pan and gradually stir in the shredded cheeses, reserving a handful for topping. 8. Simmer the soup on low heat for about 30 minutes, stirring occasionally, until the potatoes are fork-tender. 9. Taste and adjust the seasoning as needed, then stir in half of the cooked bacon and a sprinkle of parsley. 10. Serve the soup topped with the reserved cheese, remaining bacon, a dollop of sour cream, and parsley or green onion.
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