Hearty Baked Potato Soup Recipes

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.

HEARTY BAKED POTATO SOUP

Steps:

• Place first seven ingredients in a 6-qt. slow cooker. Cook, covered, on low until potatoes are very tender, 6-8 hours., Mash potatoes slightly to break up and thicken soup. Add 1 cup cheese, cream and chives; heat through, stirring until blended. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

HEARTY POTATO SOUP

Steps:

• In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

THE BEST BAKED POTATO SOUP EVER!

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!

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.

HEARTY BAKED POTATO SOUP

Steps:

• Bake potatoes, cool and peel most of the skin off. Cut in medium cubes.
• Roast garlic at the same time as you do your potatoes. {I use aluminum foil it's easy clean up.} Mash garlic.
• Fry Bacon until crisp cut in small cubes, reserve for garnish. {reserving drippings}.
• Wash and dry leek. Slice and add to reserved bacon fat and butter along with the diced celery. Saute with leeks in the bacon fat and butter until tender.
• To this add white wine and roasted.
• garlic. Next add the herbs, kosher salt and fresh cracked black pepper. When this is integrated well. Add the baked potato, mashed potato, cream and milk. Heat on low until ready to serve.
• Garnish with a dollop of sour cream, chives and bacon bits.