Recipe: Loaded Potato Soup | In the kitchen

Recipe courtesy of Chef Nino/Roses Markets

ingredients:

  • 4 large Yukon Gold potatoes
  • 1 liter chicken broth
  • 2 teaspoons of olive oil
  • ½ cup finely chopped onion
  • 3 tablespoons all-purpose flour
  • 2 cups of milk
  • 1 pint sour cream
  • Half a teaspoon of salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup shredded cheddar cheese
  • 4 green onions cut into thin slices
  • ½ pound cooked crumbled bacon

steps:

Peel the potatoes, cut them into small 1-inch pieces and boil them in chicken broth until softened, about 30 minutes.

While the potatoes are cooking, heat the oil in a saucepan over medium-high heat. Add onions, fry 3 minutes. Whisk in the flour and slowly add the milk. Bring the mixture to a boil, stirring often.

Add the cooked potatoes and chicken broth to the pot. Cook 1 minute. remove from heat; Mash the potatoes to the desired consistency.

Add sour cream, salt and pepper. Garnish with cheese, green onions and bacon and serve.

More information:

room markets:

  • 7361 Tudor Dawes Rd.
  • Theodore, AL 36582
  • (251) 653-7391
  • 1545 Gulf Shores Parkway
  • Gulf Shores, AL 36542
  • (251) 948-4715
  • 112 Saraland Loop
  • Saraland, Alabama 36571
  • (251) 675-8124
  • 4350 Old Shell Road.
  • AL 36608 mobile phone
  • (251) 380-0020
  • 6729 Spanish Fort Road.
  • The Spanish Castle, AL 36527
  • (251) 621-0552
  • 7765 Airport Boulevard #609
  • AL 36608 mobile phone
  • 251-272-5026
  • 25405 Lost Beach Boulevard
  • Orange Beach, AL 36561
  • 251-272-5034

Hours: 7 AM – 10 PM

www.rouses.com

About the Chef: Chef Neil “Nino” Thibodaux

Chef Nino was born in Franklin, Louisiana. A stint in the Air Force after high school as an F-15 jet mechanic involved a month at a remote base near Cagliari in Sardinia. After receiving a Bachelor of Arts from Trinity College in Jacksonville, Florida, and an honorary doctorate from Victory Baptist College in North Augusta, South Carolina, Nino returned to Italy, where he lived for 13 years. When Nino returned to the United States, he settled in Homa, Louisiana, and began teaching private cooking classes. Inspired by his time in Italy, he subsequently launched the Friends of Italy Institute of Culinary Arts. Nino has taught monthly cooking classes and provided cooking demonstrations and events for Rouses Markets for over 10 years. It has a low-salt, light Cajun seasoning blend called Adrenaline Seasoning, and it’s available at all Rouses markets in Louisiana, Mississippi, and Lower Alabama.

You can find more Nino and Rouse Family Recipes and a selection of Southern, Cajun and Creole recipes at www.rouses.com. Get your free copy of Rouses magazine at any Rouses Market on the Gulf Coast.

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