Brendas Baked Potato Soup Recipes

BRENDA'S POTATO SOUP

Steps:

• 1. Placed diced potatoes into dutch oven and cover with water. Boil until just tender enough to poke with a fork. Drain and set aside in colander.
• 2. Fry bacon. Remove from pan.
• 3. Dice onion and celery and saute in bacon grease until tender. Remove and set aside.
• 4. Add enough butter to bacon grease to make 8 Tablespoons of total fat. Add 1/2 cup flour and make a rue.
• 5. Add 8 cups milk a little at a time and thicken.
• 6. Add 1 1/2 pounds to 2 pounds of Velveeta and stir until melted.
• 7. Add bacon, onions and celery plus grease left in bowl.
• 8. Microwave shredded carrots with a little water in them to soften. Add to soup mixture.
• 9. Add potatoes and 1 1/2 cup shredded cheddar cheese. Heat thoroughly, stirring frequently.

BRENDA'S BAKED POTATO SOUP

Steps:

• 1. Wash and bake the potatoes in a 400 degree oven for about 20 minutes till cooked and crispy. Dice and fry bacon till crisp. Drain most of the grease off. While this is frying; wash leeks (slice thinly and rinse a few times in clean water till all the sand is washed out) drain in a colander and shake well.
• 2. Carefully place the leeks into the frying bacon and stir fry. While this is cooking, dice the potatoes into cubes and stir in with the bacon and leek mixture.
• 3. Pour chicken stock into a soup pot. Add the potato mixture, bring to a gentle boil. Add milk and heavy cream and the cheese. Stir do no let stick.
• 4. Melt the butter in a fry pan and add the flour andwhisk till it is nicely browned then whisk into the soup. Heat thoroughly and serve (do not boil)

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 BAKED POTATO SOUP

Steps:

• In a large skillet, saute onions in butter until tender. Stir in flour. Gradually stir in 1 cup water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5-qt. slow cooker., Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in cream; heat through. Garnish with cheese and green onions.

FAVORITE BAKED POTATO SOUP

Steps:

• Preheat oven to 350°. Pierce potatoes several times with a fork; place on a baking sheet. Bake until tender, 65-75 minutes. Cool completely., Peel and cube potatoes. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in potatoes; heat through., Remove from heat; stir in sour cream and green onions. Top servings with cheese and bacon.

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.