BAKED POTATO SOUP
Baked Potato Soup takes all of the comforting goodness of a fully loaded baked potato and turns it into a belly warming soup!
Provided by Holly Nilsson
Categories Lunch Main Course Soup
Time 30m
Number Of Ingredients 12
Steps:
- Fry bacon in a large pot until crisp. Remove bacon and set aside leaving the drippings in the pot.
- Reduce heat to medium low and add diced onion to drippings. Cook until tender, about 5-7 minutes.
- Add garlic and flour, cook 1 minute while stirring. Whisk in chicken broth, bring to a boil over medium high heat and simmer for 5 minutes.
- Stir in mashed potatoes. Simmer an additional 5 minutes. Add the buttermilk and stir to combine allowing mixture to just come to a boil.
- Remove from heat and stir in 1 cup cheese, half of the bacon, and ⅓ cup sour cream.
- Garnish with a dollop of sour cream, reamining bacon, green onion and serve hot.
Nutrition Facts : Calories 528 kcal, Carbohydrate 45 g, Protein 19 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 72 mg, Sodium 1469 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
BAKED POTATO CHEDDAR SOUP
A few simple kitchen staples makes for an impressive soup. Use a better-quality yellow cheddar cheese; it adds greater depth of color and flavor to this dish. -Kristin Reynolds, Van Buren, Arkansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 392 calories, Fat 15g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 469mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 3g fiber), Protein 14g protein.
ALMOST-FAMOUS BAKED POTATO SOUP
For a place with a carb-forward name, Panera Bread sells a lot of soup: nearly 250 million cups per year. Broccoli Cheddar has been the chain's perennial best seller, and the creamy Baked Potato Soup has never been far behind. The company has taken the potato soup off most menus permanently, and although we're not sure why it disappeared, we have a fix: Our test kitchen chefs created this version you can make at home.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 4 to 6 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate.
- Reduce the heat to medium and add the onion, scallion whites and a big pinch of salt to the pot. Cook, stirring occasionally, until the onion is soft but not browned, about 8 minutes. Add the flour, celery seeds and white pepper; stir until combined.
- Add the potatoes, 3 1/2 cups water and 1 teaspoon salt to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender but not falling apart, about 10 minutes.
- Remove the pot from the heat and transfer 1/2 cup of the potatoes to a blender. Add the half-and-half, cream cheese and parmesan and blend until very smooth. Gently stir the mixture into the pot along with the scallion greens, hot sauce and half of the bacon. Bring to a gentle simmer over medium heat; season with salt.
- Divide the soup among bowls. Top with cheddar cheese, the remaining bacon and chives.
POTATO AND CHEDDAR SOUP
This is a smooth creamy soup. Great for those cold winter days.
Provided by Debbie Rowe
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 10
Number Of Ingredients 10
Steps:
- Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
- Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 12.3 g, Cholesterol 33.6 mg, Fat 9.9 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 5.9 g, Sodium 277.3 mg, Sugar 4.3 g
BAKED POTATO SOUP WITH SHARP CHEDDAR #SP5
Official Contest Entry: Simply Potatoes 5Fix. It's a wonderful and very filling soup for those late cold nights. The hearty warmth of the potatoes and the delicious peaks of flavor weaving in from the bacon makes for a whole meal. I used five of my husband's favorite ingredients to create the ultimate curl up on the couch dinner. The soup becomes even better when paired with your favorite bread. We prefer a soft garlic bread to dip into the soup and clean up the last few drops on the bottom of the bowl.
Provided by NamirCooks
Categories Potato
Time 35m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 225.4, Fat 16.9, SaturatedFat 9.1, Cholesterol 47.5, Sodium 292, Carbohydrate 7.7, Fiber 0.3, Sugar 0.8, Protein 10.9
BAKED POTATO SOUP I
Thick and creamy. Uses leftover baked potatoes.
Provided by Sherry Haupt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
- In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
- Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
Nutrition Facts : Calories 747.9 calories, Carbohydrate 49.7 g, Cholesterol 84.5 mg, Fat 49.3 g, Fiber 2.3 g, Protein 27.2 g, SaturatedFat 19.6 g, Sodium 1335.2 mg, Sugar 15.8 g
BAKED POTATO SOUP
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 10 servings
Number Of Ingredients 10
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.
BAKED POTATO SOUP
Make and share this Baked Potato Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h47m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Bake potatoes at 350 degrees for 65-75 minutes or until tender; cool completely.
- Peel and cube potatoes.
- In a large saucepan, melt butter; stir in flour, salt and pepper until smooth.
- Gradually add milk.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from the heat; whisk in sour cream.
- Add potatoes and green onions; mix well.
- Ladle into serving bowls; top with bacon and cheddar cheese.
- Enjoy.
BAKED POTATO CHEDDAR SOUP
After a couple tries, my husband finally says this is the soup! I think it is the garlic that won him over.:) This soup can be seasoned to your taste with any number of spices!
Provided by PAchefRebecca
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
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
Make and share this Baked Potato Soup recipe from Food.com.
Provided by evelynathens
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350F and bake the potatoes until fork tender, about 1 hour to 1 hour 15 minutes. (You can bake the potatoes beforehand).
- Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Cook the roux (flour in butter) until a very pale golden. Gradually add milk to the roux, garlic and season to taste, whisking constantly.
- Cut potatoes in half, scoop out the interior and set aside. Chop up half the potato peels and discard the remainder.
- When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in .
- Note: You can set aside a bit of the bacon, green onions and cheese to sprinkle on top for a nice appearance.
- Enjoy!
Nutrition Facts : Calories 632.5, Fat 45.8, SaturatedFat 26.7, Cholesterol 129, Sodium 574.8, Carbohydrate 36.6, Fiber 1.9, Sugar 2.1, Protein 20.1
RESTAURANT-QUALITY BAKED POTATO SOUP
This is a great baked potato soup. It tastes so good you will think you are in a restaurant and not in your own kitchen.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h45m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
- Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
- Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.
Nutrition Facts : Calories 491.8 calories, Carbohydrate 36.3 g, Cholesterol 66.5 mg, Fat 29.2 g, Fiber 3.7 g, Protein 21 g, SaturatedFat 11.1 g, Sodium 1418.5 mg, Sugar 3.3 g
THE BEST BAKED POTATO SOUP EVER!
This really is the best baked potato soup I have ever tasted. I've had this recipe for quite a while now and I thought it was time to share with you guys!
Provided by Jeanette G
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Wash potatoes thoroughly and microwave until tender.
- If you would like you can always bake in a 400 degree oven for one hour or until done.
- As the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown.
- Add in your flour to make a roux.
- Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil.
- Reduce your heat and simmer for about 5 minutes.
- Take your cooled potatoes and peel off the skin and chop up into desired pieces.
- Add in your chopped up potatoes and the heavy whipping cream to your soup and bring it back to a boil.
- Reduce heat and simmer for about 15 minutes or until it is thick.
- Garnish with cheddar cheese, crumbled bacon and green onions.
- ENJOY!
BAKED POTATO SOUP
If we're being honest, a baked potato isn't really about the potato. It's about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn't skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings - including potato skins - are added. It's potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and serve it with a side salad (though it's plenty hearty all on its own).
Provided by Ali Slagle
Categories dinner, lunch, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large soup pot or Dutch oven over medium heat, cook the bacon (if using) until crisp, 12 to 13 minutes. Transfer the bacon to a paper-towel lined plate or cutting board. Return the pot with just 3 tablespoons of the bacon fat to the stove. (If there's not enough fat, supplement with butter to total 3 tablespoons.) If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat.
- Over medium-low heat, sauté the white parts of the scallions and the garlic until golden brown, 2 to 3 minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk and 2 teaspoons salt, and bring to a boil over medium-high heat (resist the urge to heat it faster as this can lead to curdling). Once at a boil, lower the heat and simmer covered until the potatoes are tender, 10 to 15 minutes.
- As soup simmers, prepare the potato skins: Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden-brown, about 3 minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne and garlic powder. Crumble and set aside.
- Once the potatoes are tender, take the pot off the heat, and purée the mixture with an immersion blender if you'd like a smooth soup. (Mash with a potato masher if you'd like a chunkier soup.) Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and Cheddar and the green parts of the scallions. Top with potato peels (eat any extra as chips, dipped in ketchup and mustard).
Nutrition Facts : @context http, Calories 774, UnsaturatedFat 16 grams, Carbohydrate 65 grams, Fat 49 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 27 grams, Sodium 1664 milligrams, Sugar 22 grams, TransFat 1 gram
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