Plat
Loaded Baked Potato Soup Bread Bowls
50 minPour 4Nutri-Score C€€
C
50 min
50 minLoaded Baked Potato Soup Bread Bowls
recette de
In aMother World
@inamotherworld
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
potatoes (peeled and diced)Fruits et légumes800 g
butter (melted)Produits laitiers40 g
onion (finely chopped)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes2 morceaux
flour (all-purpose)Épicerie30 g
chicken stockÉpicerie700 ml
milkProduits laitiers300 ml
cheddar cheese (grated)Produits laitiers200 g
sour creamProduits laitiers120 g
turkey bacon (cooked and crumbled)Viandes120 g
chives (finely chopped)Fruits et légumes15 g- bread bowls (tops removed and hollowed out)Boulangerie4 morceaux
saltÉpices5 g
black pepper (ground)Épices2 g
par portion
Nutrition
653kcal
- Glucides
- 75 g
- Protéines
- 26 g
- Lipides
- 28 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
Louche- Presse-purée
Râpe
pas à pas
Préparation
- Étape 1
Cook the turkey bacon
- Fry the turkey bacon in a frying pan until crisp.
- Drain on paper and crumble into pieces.
- Étape 2
Start the soup base
- Melt the butter in a stockpot and soften the onion and garlic.
- Stir in the flour and cook briefly, then pour in the chicken stock.
- Add the potatoes, salt and pepper and simmer until tender.
- Étape 3
Blend and enrich
- Mash or blend the soup to the desired consistency.
- Stir in the milk and most of the cheddar cheese until melted.
- Étape 4
Prepare the bread bowls
- Slice off the tops of the bread bowls and hollow them out, keeping the tops.
- Étape 5
Fill and load the bowls
- Ladle the potato soup into each bread bowl.
- Top with turkey bacon, cheddar cheese, chives and a spoonful of sour cream.
- Set the bread bowl tops back on and serve.
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