Hgs Fully Loaded Baked Potato Soup Ww Points 2 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.

FULLY-LOADED BAKED POTATO SOUP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove from skillet and crumble. Reserve drippings.
• Place potatoes in a pot; cover with water. Bring to a boil. Reduce heat to medium-low. Cook, covered, until tender, 15 to 20 minutes. Drain.
• Melt butter in a large skillet over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat; add the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through, about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.

HG'S FULLY LOADED BAKED POTATO SOUP - WW POINTS = 2

Steps:

• Pierce potato with a fork in multiple places, and then place it on a paper towel or microwave-safe plate. Microwave for 8 - 10 minutes, until potato is soft. Once cool enough to handle, remove and discard the skin (either by peeling skin off or cutting potato open and scooping out the insides). Mash the potato pulp with a fork and set aside.
• Bring a medium pot sprayed with nonstick spray to medium-high heat. Add chopped onion and minced garlic and cook for 1 - 2 minutes, until onion has softened. Add broth and soymilk. Slowly add the flour, continuously stirring until it has completely dissolved.
• Add mashed potato and stir until fully blended. Add all other ingredients for soup, but not for topping (cheese, sour cream, bacon, garlic powder, onion powder, salt, and pepper). Mix well, reduce heat, and simmer for 2 minutes.
• Divide soup among five bowls. (Or pour about 1 cup into a bowl now, and refrigerate the rest for another day.) Top each bowl with 1 teaspoons each of cheese, sour cream, and scallions. Sprinkle each bowl with 1/2 teaspoons bacon bits. Enjoy!

FULLY LOADED BAKED POTATO SOUP

Steps:

• 1. Wash and scrub potatoes, pat dry. Rub potatoes with butter and place in baking pan, bake at 350 for 1 hour and 15 minutes or until done. Remove from oven and cool slightly. (See Note Below)
• 2. When the potatoes have cooled enough to touch, peel the potatoes. While potatoes are cooling, pour milk and cream into a saucepan and scald over medium heat. Whisk occasionally to keep from sticking. DO NOT BOIL!
• 3. When little bubbles start forming around the edge of the milk, and the milk makes a sizzling noise when splashed on the inside of the saucepan, it's done. Scalding will keep the mixture from separating. Add salt, white pepper, granulated onion, and butter.
• 4. Dice potatoes and add four of the five potatoes to milk mixture and simmer about 20 minutes. Remove it from the heat and let it cool slightly.
• 5. Process mixture with your boat motor (immersion blender), or process in an electric blender in batches. Set aside the 5th diced potato. Dice should be about 1/4" - 1/2".
• 6. To the pureed potatoes add sour cream (optional), chives and 1 cup shredded cheddar cheese; mix well. Add remaining diced potatoes and simmer on very low, stirring frequently for about 15 - 20 minutes. If soup is too thick add chicken broth as needed to reach desired texture. Soup will thicken as it simmers.
• 7. Taste and adjust seasonings again. When ready to serve ladle into individual bowls and garnish with extra cheddar cheese, bacon, chopped green onions or chives, and sour cream. Enjoy!
• 8. *NOTE: For faster preparation of the potatoes, instead of baking them, puncture the potatoes several times with a fork and bake in the microwave oven until done.