Panera Baked Potato Soup - Main Taste

 Panera Baked Potato Soup

This Panera Baked Potato Soup has a thick and rich stock that is stacked with bacon and chives, cheddar, sharp cream, and smooth potatoes. It's a definitive solace food and thus simple to make!

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Panera Baked Potato Soup

 Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Servings: 6

 

Heated potato soup is the ideal good, filling, adhere-to-your-bones supper for a virus winter's evening. This prepared potato soup recipe will immediately turn into family #1.

Baked Potato Soup Ingredients

These are the basic fixings you'll have to make this top-of-the-line prepared potato soup recipe:

· Bacon: 

This heated potato soup begins with bacon cooked in an enormous skillet.

· Spread: 

You can likewise utilize margarine.

· Flour and milk: 

Whisk regular baking flour and milk into the liquefied margarine for a totally thick base.

· Heated potatoes: 

Attempt our Ideal Prepared Potatoes recipe.

· Green onions: 

Slashed green onions loan brilliant, striking flavor and variety.

· Flavors: 

This heated potato soup is essentially prepared with salt and pepper.

· Cheddar and sharp cream: 

Destroyed cheddar and harsh cream guarantee a rich and velvety soup.

Panera Baked Potato Soup

Best Potatoes for Baked Potato Soup

Chestnut potatoes are ideal for this prepared potato soup, as they'll separate delightfully during the cooking system. You can utilize Yukon Golds, however, you could need to cook the soup a piece longer.

How to Make Baked Potato Soup

You'll track down the full, bit-by-bit recipe underneath — however here's a concise outline of what you can expect when you make heated potato soup at home:

1. Cook the bacon.

2. Dissolve the margarine, then, at that point, race in the flour and milk.

3. Add the potatoes and onions and heat to the point of boiling.

4. Decrease to a stew, then mix in the excess fixings.

5. Cook until the cheddar is liquefied.

Panera Baked Potato Soup

How to Store Baked Potato Soup

Permit the prepared potato soup to cool, then move the extras to a water/airproof holder. Store in the cooler for as long as five days. Warm in the oven or in the microwave.

Can You Freeze Baked Potato Soup?

We don't suggest freezing prepared potato soup. The cream and potatoes will become grainy and watering as they defrost, so you ought to attempt to partake in this soup in five days or less.

Panera Baked Potato Soup

Ingredients

•  (12) - slices bacon
•  (⅔) - cup butter or margarine
•  (⅔) - cup all-purpose flour
•  (7) - cups milk
•  (4) - large baked potatoes, peeled and cubed
•  (4) - green onions, chopped
•  (1 ¼) - cups shredded Cheddar cheese
•  (1) - cup sour cream
•  (1) - teaspoon salt
•  (1) - teaspoon ground black pepper

Directions

Step no 1

Place bacon in a huge skillet and cook over medium-high intensity, turning periodically, until equally seared, around 8 to 10 minutes. Channel bacon cuts on paper towels; disintegrate and save.

Step no 2

Meanwhile, dissolve spread in a stockpot or Dutch stove over medium intensity. Bit by bit add flour, speeding until very much consolidated. Gradually pour in milk, whisking continually until smooth and thickened.

Step no 3

Add potatoes and onions and heat to the point of boiling, blending regularly. Lessen intensity and stew for 10 minutes.

Step no 4

Stir in disintegrated bacon, cheddar, sharp cream, salt, and pepper. Keep cooking and mixing until the cheddar is softened.

Panera Baked Potato Soup

Instructions

Prep Work

· Shred the cheddar from a block, and measure out the sharp cream and creamer. Allow them all to sit out at room temperature.

     Cooking Guidelines

1. Cut the bacon into 1-inch squares with kitchen shears. Cook in a huge pot over low intensity, pivoting every so often. They'll cover from the outset yet will shrivel down as they cook. Eliminate and save once fresh
2. While the bacon cooks, strip the potatoes and cut them into 1-inch 3D shapes. Add the salt and bubble delicately for 20 minutes or until very fork delicate. Channel, then, at that point, tenderly crush. Put away.
3. Add the diced onion to the pot with the bacon drippings and cook until relaxed, around 5 minutes.
4. Add garlic and spread and cook for 1 more moment.
5. Whisk in flour, utilize a silicone spatula to mix as the flour cooks for 1 entire moment to eliminate the crude flour taste.
6. Add the chicken stock. Utilize a silicone spatula to relax any bacon leftovers from the lower part of the pot, this will add flavor.
7. Slowly add the cream. Heat to the point of boiling, then, at that point, decrease to a stew.
8. Stir in the potatoes, then, at that point, blend in the sharp cream, and pepper.
9. Remove from heat. Whenever wanted, mix with a submersion blender or move it to a blender in bunches. (I like to do this for a creamier and smoother consistency.)
10. Gradually sprinkle with destroyed cheddar and mix until consolidated. Ensure the foundation of the soup isn't excessively hot or the cheddar won't liquefy rich and smooth.
11. The soup will keep on thickening as it sits.
12. Garnish with green onions and bacon, and serve!

Panera Baked Potato Soup

Nutrition Facts

Calories :  748

Fat:  49g

Carbs:  50g

Protein:  27g

 

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