Baked Potato Soup For A Crowd Recipes

BAKED POTATO SOUP

Steps:

• Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion.

FULLY LOADED BAKED POTATO SOUP

Steps:

• Preheat the oven to 350 degrees F.
• Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
• Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
• Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
• Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
• Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
• Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

POTATO SOUP FOR A CROWD OF 50

Steps:

• Peel 5 pounds potatoes and cut into small dice. Cover with 3 quarts water, add 2 Tablespoons salt and 1 Tablespoon monosodium glutamate, and cook, covered, until the potatoes are mushy. Whisk or beat until the mixture forms a puree.
• Meanwhile, chop 3 pounds onions. Melt 1/2 pound butter or margarine in a heavy pan, add the chopped onions, and cook, stirring often, until golden. (Do not allow the onions to brown.) Sprinkle with 1/2 cup flour and cook, stirring, for a few minutes.
• Heat 4 quarts milk and add gradually to the onion mixture, stirring. Cook, stirring, until the sauce is smooth and thickened. Simmer 10 minutes, stirring often. Combine the sauce with the potato puree. Heat well.
• Add 2 cups cream and heat gently (or use all milk or undiluted evaporated milk). Taste and adjust the seasoning with more salt and a little white pepper. Finely chop fresh chives or scallion greens to make about 1 cup. Serve the soup with a ladle, about 3/4 cup to a portion, and sprinkle each serving with about 1/2 teaspoon chopped chives. Serves 50 or more.
• The Complete Potato Cookbook.

BAKED POTATO SOUP FOR A CROWD

Steps:

• Coat the potatoes in the olive oil.
• Bake potatoes and onions in 375°F oven for 45 minutes.
• Let cool for 30 minutes.
• Cut the potatoes in half lengthwise; use a spoon to scoop out the potato.
• Peel the skin and roots from the onion.
• Use a food processor to blend all of the ingredients except cheddar cheese, green onions, and bacon bits. The heat will melt the cheese.
• Put the blended soup into a 10 quart stock pot over low heat until serving temperature.
• Put shredded cheddar, bacon bits, and onions for everyone to use to top their soup.

BAKED POTATO SOUP FOR A CROWD

Steps:

• 1. Coat the potatoes in the olive oil. 2. Bake potatoes and onions in 375°F oven for 45 minutes. 3. Let cool for 30 minutes. 4. Cut the potatoes in half lengthwise; use a spoon to scoop out the potato. 5. Peel the skin and roots from the onion. 6. Use a food processor to blend all of the ingredients except cheddar cheese, green onions, and bacon bits. The heat will melt the cheese. 7. Put the blended soup into a 10 quart stock pot over low heat until serving temperature. 8. Put shredded cheddar, bacon bits, and onions for everyone to use to top their soup. Yields 2 gallons. Recipe courtesy of Chef lovestocook at http://www.food.com/recipe/baked-potato-soup-for-a-crowd-203896