Martha Stewart Baked Potato Soup Recipe
Martha Stewart Baked Potato Soup Recipe. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes. Reduce the heat to low, then stir in bacon, cheese, sour cream, salt and pepper.
Once out of the oven and cooled down enough to handle, she picked up each potato individually and smashed it straight down on the counter just hard enough to break up and fluff the interior without completely breaking all the skin. Remove the bacon to paper towels to drain. I set the potatoes directly on my oven’s middle rack and, as martha directed, let them bake at 325°f for 90 minutes without checking.
Potato, broccoli, and cheddar soup.
Remove the bacon to paper towels to drain. (my husband had to confirm with me twice that i knew the oven was on as they baked). Baking time will vary depending on the size of the potatoes.
Stir in flour, thyme, salt and pepper.
Garnish each bowl of soup with additional cheddar cheese, bacon crumbles, and chopped green onion. Place potatoes on a cookie sheet, bake at 350 degrees for 1 hour. Add in cubed baked potatoes and green onions, then bring to a boil making sure to stir frequently.
When the cheese has melted serve immediately.
Stir together chicken broth, salt, and pepper; I washed and dried the potatoes, but didn’t poke them with a fork (as you sometimes do for baked russets) or oil them. Place potatoes on a baking sheet and bake until tender when pierced with the tip of a knife, about 1 hour.
Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.
Meanwhile, in a large pot combine vegetable stock, onion powder, and garlic powder. Fry bacon in a soup pot until crisp. (broth will not completely cover potatoes and onion.) cover and cook on high 3 to 5 hours or until potatoes are tender.
Stir in the remaining cheeses, remaining bacon, and the sour cream.
25 quick and delicious soup recipes you can make in 45 minutes or less. Mash mixture with a potato masher; Pour over potatoes and onion.
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