LOADED POTATO SOUP
A rich broth. Baked potato toppings. Indulgent spoonfuls. What more could you want in a Loaded Potato Soup? This soup is a time-tested recipe that helps you put comfort food on the table in just 40 minutes total. Once your potato soup is thick and bubbly, top it with bacon, cheese and green onions for a restaurant-worthy meal right at your kitchen table.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 15
Number Of Ingredients 13
Steps:
- In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
- In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
- Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
- Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
Nutrition Facts : Calories 362, Carbohydrate 20 g, Fat 2 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 863 mg
POTATO, BROCCOLI AND CHEESE SOUP
A cheesy, potato broccoli soup that tastes great.
Provided by Ruth A. Burbage
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 6
Number Of Ingredients 8
Steps:
- In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
- Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
- In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
- Add cheese and heat soup through until cheese is melted. Serve warm.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 42.6 g, Cholesterol 59.7 mg, Fat 22.8 g, Fiber 6.3 g, Protein 20.3 g, SaturatedFat 12.7 g, Sodium 1188.9 mg, Sugar 4.9 g
LOADED BROCCOLI-CHEESE POTATO CHOWDER
For anyone who loves baked potatoes or broccoli cheese soup, this is the best of both worlds. If you have bacon lovers, offer crumbled cooked bacon as a topping. Then everyone is happy, carnivore or not! -Vivi Taylor, Middleburg, Florida
Provided by Taste of Home
Time 6h25m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 10
Steps:
- Combine the hash browns and garlic in a 5- or 6-qt. slow cooker. In a large bowl, whisk the sour cream, flour, pepper and nutmeg until smooth; stir in stock. Pour into slow cooker; stir to combine. Cook, covered, on low until hash browns are tender, 6-8 hours., Add the broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10 minutes longer. Serve with green onions and remaining cheese.
Nutrition Facts : Calories 386 calories, Fat 23g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 921mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.
BROCCOLI, BACON & CHEESE LOADED POTATO SOUP
Make everyone at the table feel at home with this delicious comfort food. Our Broccoli, Bacon & Cheese Loaded Potato Soup recipe will be a fast favorite.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, 1 cup each
Number Of Ingredients 12
Steps:
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add onions and garlic to reserved drippings; cook 3 min. or until onions are crisp-tender, stirring frequently. Add flour; mix well. Cook 2 min. or until bubbly, stirring constantly. Gradually stir in milk, then broth.
- Add broccoli, potatoes and red pepper; cook and stir 3 to 5 min. or until thickened. Cover; simmer on medium-low heat 10 to 12 min. or just until vegetables are tender, stirring occasionally. Add cheese and sour cream; cook and stir 1 to 2 min. or until cheese is melted and mixture is well blended.
- Serve topped with bacon and tomatoes.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 400 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 7 g, Protein 11 g
LOADED BROCCOLI CHEESE AND BACON SOUP
Steps:
- In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.
- Add the chopped broccoli. Cover and simmer for another 10 minutes. The pan is going to be very full of vegetables and it might seem like it isn't "soupy" enough since the vegetables overpower the broth but I promise it will all work out when you add the cheese mixture.
- In a separate medium saucepan, saute the bacon until golden and crisp. Remove the bacon to a paper towel-lined plate. Drain the grease and wipe out the saucepan.
- Melt the butter (in the same saucepan you cooked the bacon in) over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.
- Stir in the cheddar cheese one handful at a time, adding another handful after the cheese that has been added has melted. Stir in the salt, pepper and dry mustard.
- Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well. Stir in the reserved bacon and add additional salt and pepper to taste, if needed. If you want the soup a bit thinner, stir in a little extra broth or milk a bit at a time until you get the consistency you are looking for.
Nutrition Facts : ServingSize 1 Serving, Calories 476 kcal, Carbohydrate 31 g, Protein 24 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 82 mg, Sodium 863 mg, Fiber 4 g, Sugar 8 g
LOADED BACON-CHEESEBURGER-POTATO SOUP
This particular soup is a cheeseburger variation on a more traditional potato soup base, and the addition of the ground beef alongside all that cheese and the potatoes makes for a rich, creamy, and hearty soup. The thick cut bacon adds a nice savory flavor and good texture. I love all the vegetables mixed throughout as well. It's just a great combination of flavors, textures, and ingredients. The cheese really thickens up the broth and it's a "stick to your ribs" kind of meal! Serve this with some crusty bread for sopping up all that goodness.
Provided by Rebekah Rose Hills
Categories Potato Soup
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.
- Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.
- Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.
- Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.
- Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.
- Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.
Nutrition Facts : Calories 573.2 calories, Carbohydrate 34.1 g, Cholesterol 119.9 mg, Fat 34.4 g, Fiber 2.8 g, Protein 31.5 g, SaturatedFat 17.8 g, Sodium 1343.2 mg, Sugar 6.3 g
BROCCOLI AND BACON SOUP
Make and share this Broccoli and Bacon Soup recipe from Food.com.
Provided by Snowbunny Andorra
Categories Low Cholesterol
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large pan, then add the onion and sweat over a medium heat until soft, but not browned.
- Roughly chop half the bacon and add it to the pan along with the potato. Stir to coat everything then add the stock, boil and simmer for 10 minutes.
- Add the chopped broccoli stalk, but not the flower yet. Continue to cook for a further 5 minutes, until the potato is soft.
- Add the rest of the broccoli and simmer for 10 minutes. Stir through the milk and return to a simmer.
- Blend the soup until smooth and season to taste. To serve, grill the remainder of the bacon until crispy and crumble it on top.
Nutrition Facts : Calories 605.5, Fat 33.3, SaturatedFat 12.8, Cholesterol 87.6, Sodium 2014.2, Carbohydrate 42.7, Fiber 4.8, Sugar 9.6, Protein 34.1
CREAM OF BROCCOLI, BACON & POTATO SOUP
Combine three favorite soup flavors with our tasty Cream of Broccoli, Bacon & Potato Soup! Try serving this tasty cream of broccoli soup with a side salad.
Provided by My Food and Family
Categories Soup Recipes
Time 45m
Yield 4 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook bacon in large saucepan on medium heat until crisp. Remove bacon from pan, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
- Add onions to reserved drippings; cook and stir 8 min. or until tender. Add broth, water and potatoes; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or just until potatoes are tender. Stir in broccoli; cook 5 min. or until tender. Stir in 1/4 cup each cheese and dressing.
- Blend soup, in batches, in blender until smooth. Ladle into 4 bowls. Crumble bacon; sprinkle over soup. Top with remaining cheese and dressing.
Nutrition Facts : Calories 300, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 660 mg, Carbohydrate 20 g, Fiber 4 g, Sugar 5 g, Protein 9 g
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- In a large pot combine chicken broth, carrots potatoes and onion powder. Bring to a boil, cover and simmer for about 10 minutes.
- While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
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- In a dutch oven (I have this one from my in-laws a few years ago, and I LOVE it) or stockpot, bring the broth, carrots, celery, potatoes, and onion to a boil, then reduce the heat to a simmer. Stir, and cover the pot and let cook for 10 minutes until the vegetables start to soften.
- Meanwhile, cook, in a large frying pan, cook the bacon until crisp. Drain the bacon on a paper towel-covered plate, leaving the bacon drippings in the pan.
- Whisk the flour into the bacon drippings (if it's totally gross to you to use bacon drippings, wipe out the pan and use 3 Tablespoons of butter instead, but really why would you bother cleaning the pan an extra time and waste all the bacon flavor?). Let the flour and drippings cook, stirring constantly, for about 30-60 seconds. Pour in the milk, whisking all the while, and let cook until it starts to bubble and thicken (about five minutes), whisking frequently.
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