Baked Potato Soup With Sharp Cheddar Sp5 Recipes

CHEDDAR CHEESE BAKED POTATO SOUP

Steps:

• Microwave the baking potato for 7 to 8 minutes on high. Carefully remove from microwave using oven mitts. It will be HOT! Set aside until cool enough to touch.
• When potato is cool, cut into 1/2-inch cubes.
• Add Cheese soup, chicken stock, and bacon pieces to a medium pan. Bring to a simmer, stirring occasionally over medium high heat. Add potato and continue to heat soup for 5 minutes.
• Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions.

BAKED POTATO CHEDDAR SOUP

Steps:

• In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted., Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese and onions and, if desired, bacon.

BAKED POTATO CHEDDAR SOUP

Steps:

• In a large pot, melt butter and add flour.
• Cook for 2 minutes.
• Whisk in milk, stirring constantly, bring mixture to a boil to thicken.
• Add potatoes, garlic, onions.
• Simmer for 10 minutes Add in cheese, sour cream, salt, pepper, old bay, and bacon.
• Heat til cheese is melted and serve!
• Enjoy!

BAKED POTATO SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Wash the potatoes and prick them several times with a fork. Wrap them individually in foil and bake until they are soft when squeezed, about 1 hour (see Cook's Note). Let the potatoes cool slightly.
• While the potatoes bake, cook the bacon in a small skillet, in a microwave or on an indoor grill until crisp. Drain the bacon on paper towels and, when cool enough to handle, crumble into small pieces. Set aside.
• In a large heavy saucepan, melt the butter over low heat. Add the flour, stirring constantly for 1 minute until smooth. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture is thick and bubbling, 5 to 10 minutes. Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Add the Cheddar, salt, pepper, green onions and reserved bacon. Cook over low heat just until heated through, then stir in the sour cream. Garnish with shredded Cheddar, crumbled bacon and chopped green onions and serve with more sour cream on the side.

LOADED POTATO SOUP #SP5

Steps:

• In a large saucepan on med-high, add shredded potato, cream of chicken soup, chicken broth, grated sharp cheddar cheese and 1/2 cup of Bacon Bits.
• Cook on med-high until soup starts to boil.
• Reduce heat to Low and simmer for 20 minutes.
• Serve into soup bowls and garnish with remaining bacon bits.
• Optional Garnish: Parsley Flakes.

BAKED POTATO SOUP

Steps:

• Chop cooked bacon& set aside.
• Cook onions in bacon drippings over medium high heat until transparent.
• Add flour, stirring to prevent lumps.
• Cook for 3 to 5 minutes until mixture begins to turn golden.
• Add broth gradually, whisking constantly until thickened.
• Reduce heat to simmer.
• Add potatoes, cream, bacon, parsley, garlic, basil, Tabasco sauce, and black pepper.
• Simmer ten minutes on low heat.
• Serve in bowls.
• Top with cheese and green onion.

QUICK AND EASY LOADED BAKED POTATO SOUP #SP5

Steps:

• Start by heating the potato's half way in the microwave.
• Bring 2 cups of milk to a low boil. add chopped onions.
• Add potato's to heated milk/onions, stir until blended well.
• Slowly add rest of milk 1 cup at a time, blending well until reaching desired consistency.
• Add 2 cups of cheese slowly, mixing well to prevent clumping. (use rest for garnish).
• Add half of bacon to soup mix well, (use rest for garnish).
• Served immediately, with crusty Italian or bread of your choice :).

BAKED POTATO SOUP WITH SHARP CHEDDAR #SP5

Steps:

• Cook bacon in a large pot over medium heat until browned. Remove from pan and crumble or dice into small pieces. Do not drain fat.
• Add diced onions to the bacon fat and cook until translucent. Drain onions and then return to the pot.
• Add mashed potatoes and milk to the pot. Whisk until smooth.
• Add bacon and cheddar cheese.
• Increase heat to medium high and stir occasionally until the soup begins to boil.
• Lower heat to just above medium low and let simmer for 15 minutes.
• Serve with sharp cheddar cheese to sprinkle on top of the soup and enjoy!