Cattle Companys Loaded Baked Potato Soup Recipes

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CATTLE COMPANY'S LOADED BAKED POTATO SOUP



Cattle Company's Loaded Baked Potato Soup image

This is the best potato soup you will make. The restaurant close a few years back here and I had to find the recipe. Leftover baked potatoes will work well and it's also your preference if you would like them peeled or unpeeled.The last time I made this I doubled it and kept the butter the same.

Provided by cookin4girls

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

4 tablespoons butter
1 tablespoon flour
1/4 cup instant mashed potatoes
1/8 teaspoon basil
1 dash Tabasco sauce
1/2 cup half-and-half
1 medium onion
2 1/2 cups chicken stock
1/2 teaspoon salt
1/8 teaspoon pepper
1 lb potato, peeled, cooked, and cut into 1/2-inch chunks
shredded cheddar cheese
crumbled cooked bacon (or bacon bits)
sour cream
chopped green onion

Steps:

  • In a saucepan, melt the butter and saute onion, but do not brown.Add the flour to make a roux, and cook and stir for 5 minutes.
  • In a separate bowl, combine the chicken stock, instant potatoes, salt, basil, pepper and tabasco.
  • Gradually add to the roux mixture, stirring and bringing to a boil, then reduce heat and simmer 20 minutes, stirring often.
  • Add the diced potatoes to the soup, continue to simmer 5-10 minutes, stirring carefully without mashing the potatoes.
  • Add cream as desired for consistency.
  • Garnish: Top individual bowls of soup with cheese, bacon, sour cream and onions.

Nutrition Facts : Calories 312, Fat 16.9, SaturatedFat 10, Cholesterol 46.2, Sodium 610.8, Carbohydrate 33.2, Fiber 3.2, Sugar 4.6, Protein 7.8

LOADED BAKED POTATO SOUP RECIPE BY TASTY



Loaded Baked Potato Soup Recipe by Tasty image

Here's what you need: russet potato, olive oil, salt, pepper, onion, garlic, butter, flour, chicken broth, cream cheese, shredded cheese, bacon, fresh chive

Provided by Pierce Abernathy

Categories     Lunch

Yield 6 servings

Number Of Ingredients 13

4 lb russet potato, washed
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
1 onion, diced
3 cloves garlic
3 tablespoons butter
¼ cup flour
2 ½ cups chicken broth
8 oz cream cheese
shredded cheese
bacon, diced
fresh chive, chopped

Steps:

  • Preheat your oven to 425˚F (220˚C).
  • On a parchment paper-lined baking sheet, rub potatoes with salt, pepper, and olive oil.
  • Bake in preheated oven for 40-50 minutes.
  • Once cooled, peel and mash potatoes, and set aside.
  • Heat oil in large pot over a medium-high heat.
  • Add onion and garlic. Cook until translucent and garlic is fragant, about 5 minutes.
  • Add butter and melt.
  • Bring in flour and stir until mixture is lightly browned.
  • Add in the chicken broth and cream cheese. Stir until fully incorporated
  • Add in the mashed potatoes and combine.
  • Season with salt and pepper.
  • Garnish bowl with shredded cheese, bacon, and chives.
  • Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 90 grams, Fat 40 grams, Fiber 6 grams, Protein 9 grams, Sugar 9 grams

LOADED POTATO SOUP



Loaded Potato Soup image

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

1 package (12 oz) bacon
1 1/2 cups chopped onion
6 cups Progresso™ chicken broth (from two 32-oz cartons)
2 lb baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup Gold Medal™ all-purpose flour
4 cups milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced cooked ham
1 container (8 oz) sour cream
2 1/2 cups shredded sharp Cheddar cheese (10 oz)
3/4 cup sliced green onions

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

LOADED BAKED POTATO SOUP



Loaded Baked Potato Soup image

Everyone who has tried this soup loves it. It is a good soup for veggie haters. Baking the potatoes first gives them the perfect texture for this thick creamy soup. You won't be disappointed. I always serve this with crackers and top the soup with a bit more shredded Cheddar, crumbled bacon, and a dollop of sour cream.

Provided by xtal420

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h40m

Yield 12

Number Of Ingredients 9

8 large red potatoes
1 (12 ounce) package bacon
½ gallon milk
1 cup heavy whipping cream
1 (8 ounce) container sour cream
1 (8 ounce) package processed cheese (such as Velveeta®), cubed
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon onion salt
ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
  • Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
  • Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.

Nutrition Facts : Calories 549.7 calories, Carbohydrate 50 g, Cholesterol 93.2 mg, Fat 29.6 g, Fiber 4.2 g, Protein 22.5 g, SaturatedFat 17.2 g, Sodium 817.3 mg, Sugar 11.6 g

LOADED POTATO SOUP



Loaded Potato Soup image

All the flavors of a baked potato topped with the works in one quick and easy Loaded Potato Soup recipe. You have just got to try this one today!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings, about 1 cup each

Number Of Ingredients 7

1 lb. baking potato es (about 3), cubed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
1 cup KRAFT Shredded Cheddar Cheese, divided
1 green onion sliced, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.
  • Reserve 2 Tbsp. each bacon and cheese, and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
  • Serve topped with sour cream and reserved ingredients.

Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 530 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 4 g, Protein 13 g

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