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Before you jump to Loaded Baked Potato Soup recipe, you may want to read this short interesting healthy tips about Helping Your Heart with Food.
You already are aware that the body calls for the heart to be healthy. Here’s something for you to think about: if your heart is not healthy then the rest of your body won’t be healthy either. You already know that getting regular exercise and leading a healthy lifestyle both factor to a great extent into the overall health of your heart. Still, are you aware that there are some foods that have been found to help you improve your heart health? In this article, you will find out which foods are good for your heart.
Fish is just about the healthiest food out there. You’re probably already aware of this since your physician has advised you to consume some fish at least two or three times a week. This is especially true for those whose hearts are not in good shape. Fish has lots of Omega 3’s which are what allows your body to break down bad cholesterol. Try eating fish in at least two meals each week.
There are lots of foods that are great for your body. To be sure, the foods listed in this article can help your body in all sorts of ways. They are particularly good, though, for promoting a healthy heart. Try to introduce these foods into your diet on a regular basis. Your heart is going to be much healthier if you do!
We hope you got insight from reading it, now let’s go back to loaded baked potato soup recipe. To make loaded baked potato soup you only need 11 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Loaded Baked Potato Soup:
- Provide 1 lb bacon, diced
- Use 1 onion, diced
- Take 5 large russet potatoes, peeled and cubed
- You need 4 cup chicken stock
- Use 3 tbs butter
- Take 3 tbs flour
- Take 1 1/2 cup 2% milk
- Use 3 green onions, sliced
- Prepare 3/4 cup shredded cheddar cheese, divided
- Prepare 1/2 tsp black pepper
- Use Sour cream for garnish, optional
Steps to make Loaded Baked Potato Soup:
- In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 tablespoons of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.
- Add potatoes and chicken stock to pot. Bring to boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.
- In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to boil and simmer until thickened. Slowly stir into stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.
- Add 1/2 cup shredded cheese, three-fourths of the bacon and half the sliced green onions to the pot. Add pepper. Stir to combine. Cook an additional 5 minutes.
- To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.
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