In a large stockpot, melt 2 T of butter over
medium heat. Add minced garlic and cook 1 minute
or until garlic is fragrant. Add the broth,
potatoes and parsley. Bring to a boil, stir, then
turn on low heat, cover pot with lid, and let
simmer until the potatoes are tender, about 12
minutes.
In a smaller pot, melt the remaining butter, then
whisk the cornstarch. Add the milk, whisking until
smooth. Bring to a boil until starts to thicken,
about 2 minutes, then remove from heat. Gradually
add the milk mixture into the stockpot once the
potatoes are tender. Stirring constantly, bring to
a boil and let boil for 2 minutes to thicken the
soup. Reduce heat to simmer and stir in cheese
cubes.
When cheese is melted, add sour cream, garlic salt
and pepper. Stir until all is warmed through to
desired temperature. Taste to see if you would
prefer additional garlic salt or pepper.
While soup is warming through, cook bacon in a
skillet. Pat dry and crumble. Serve in a bowl so
everyone can add their desired amount to their soup.
Serve with additional shredded cheese and green
onions for everyone to add as desired
Originally Submitted
11/1/2022
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