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Fully Loaded Cheesy Potato Soup (Patrick and Gina Neely) Recipe

Fully Loaded Cheesy Potato Soup (Patrick and Gina Neely) Recipe

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Fully Loaded Cheesy Potato Soup (Patrick and Gina Neely)

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Ingredients:

Serving

4 tbsp unsalted butter
2 cloves garlic, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
1 onion, finely chopped
1/4 cup all-purpose flour
salt and freshly ground black pepper
3 cups chicken stock , plus more if needed
1 cup whole milk
1 12- oz bottle light-bodied beer
2 large russet potatoes, peeled and chopped
2 cups grated extra-sharp cheddar (about 8 oz)
dash hot sauce
dash worcestershire sauce
sour cream, for topping
4 slices bacon , cooked crisp, for topping
2 tbsp chopped fresh chives, for topping
gina's spinach salad with spiced pecans, for serving, recipe follows
gina's spinach salad
2 tbsp unsalted butter
1 tsp ancho chile powder
1 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp smoked paprika
freshly cracked black pepper
1 cup pecan halves
3 tbsp balsamic vinegar
2 tsp dijon mustard
1 small shallot, minced
3 tbsp olive oil
pinch sugar
kosher salt and freshly cracked black pepper
1 10-oz package prewashed baby spinach
4 slices bacon, cut into 1/4-inch pieces, fried crisp
4 oz crumbled blue cheese
1 cup halved cherry tomatoes

Directions:

Melt the butter in a large saucepan over medium heat. Add the garlic, carrots, celery and onions, and cook until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes. Sprinkle with salt and pepper. Gradually whisk in the stock, and then the milk and beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes.
Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add 1 cup of the Cheddar, a handful at a time, stirring until melted and smooth after each addition. Add additional chicken stock if necessary to adjust the consistency. Sprinkle with hot sauce, Worcestershire, salt and pepper. Divide the soup among bowls and top with the remaining Cheddar, sour cream, bacon and chives. Serve with Gina's Spinach Salad with Spiced Pecans.
For the pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
For the salad: Whisk together the balsamic vinegar, Dijon mustard and shallots in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, salt and pepper.
Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1467.39 Kcal (6144 kJ)
Calories from fat	1005.84 Kcal
		% Daily Value*
Total Fat	111.76g	172%
Cholesterol	156.23mg	52%
Sodium	2121.48mg	88%
Potassium	1427.45mg	30%
Total Carbs	83.19g	28%
Sugars	42.13g	169%
Dietary Fiber	9.64g	39%
Protein	40.26g	81%
Vitamin C	18.4mg	31%
Vitamin A	0.7mg	23%
Iron	3.4mg	19%
Calcium	531.6mg	53%

Amount Per 100 g
Calories	197.56 Kcal (827 kJ)
Calories from fat	135.42 Kcal
		% Daily Value*
Total Fat	15.05g	172%
Cholesterol	21.03mg	52%
Sodium	285.63mg	88%
Potassium	192.19mg	30%
Total Carbs	11.2g	28%
Sugars	5.67g	169%
Dietary Fiber	1.3g	39%
Protein	5.42g	81%
Vitamin C	2.5mg	31%
Vitamin A	0.1mg	23%
Iron	0.5mg	19%
Calcium	71.6mg	53%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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