Buteras Baked Potato Soup Recipes

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.

BAKED POTATO SOUP I

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.

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.

BUTERA'S BAKED POTATO SOUP

Steps:

• Melt butter in a medium-size saucepan over medium heat.
• Using a wire whisk, slowly blend in flour until thoroughly blended.
• Gradually add milk, whisking constantly.
• Whisk in salt and pepper and simmer over low heat, stirring constantly.
• Cut potatoes in half, scoop out the "meat" and set aside.
• Chop half the potato peels (optional) and discard the remainder.
• When milk mixture is very hot, whisk in potato meat.
• Stir in green onions and potato peels.
• Whisk well, then add sour cream and crumbled bacon. Heat thoroughly.
• Add cheese, a little at a time, stirring until all is incorporated.
• Garnish with chives, grated cheese and bacon crumbles.

BAKED POTATO SOUP

Steps:

• Bake your potatoes well, either in the microwave or oven, doesn't matter.
• Let them cool slightly.
• Scoop out the insides and either toss the peel or put it aside to make something with it later.
• Add flour and about 1/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating.
• Add potato, pepper, and salt.
• Cook over medium heat stirring and mashing constantly. It should be thick and bubbly.
• Add cheese stirring until cheese melts and combines with the rest of the ingredients.
• Use soup spoon to add a little more chicken broth if it needs thickening.
• Remove from heat.
• Pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired.