HOUSTON'S BAKED POTATO SOUP
Enjoy Houston's Baked Potato Soup at home.
Provided by Stephanie Manley
Categories Soup
Time 30m
Number Of Ingredients 13
Steps:
- 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 the done.
- Remove from oven and cool slightly. When the potatoes have cooled enough to touch, peel 4 of the potatoes, we will need the skin on the 5th potato.
- While potatoes are cooling, add fennel seeds to milk and half and half, and scald the milk. Scalding is heating milk at a moderated temperature just until a boiling point but not boiling and quickly remove from heat.
- Scalding will keep the mixture from separating. Let milk cool slightly with fennel seeds in the mixture. When potatoes or cool enough to work with carefully cut 4 in half and place in a food processor.
- Potatoes should measure out to 1 1/2 - 2 cups cooked potato. Dice the 5th potato and set aside, leave the potato skins on this potato. To the cooked potato add sour cream, chives, salt, pepper, celery salt and 1/2 cup plus 1 tablespoon shredded cheddar cheese.
- Strain the fennel seeds from warm milk and discard seeds, pour milk mixture into food processor and processes 1 1/2 - 2 minutes until smooth.
- Place mixture into a saucepan add butter and diced potato stir frequently and simmer on very low setting for about 15 - 20 minutes. When ready to serve ladle into individual bowls and garnish with cheddar cheese, bacon, and green diced onion.
Nutrition Facts : Calories 327 kcal, Carbohydrate 29 g, Protein 10 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 51 mg, Sodium 447 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
BUTERA'S BAKED POTATO SOUP
Sinfully rich, but so worth it! Recipe courtesy of "The Food Chronicles" - Ann Criswell, Food Editor of the Houston Chronicle Newspaper
Provided by DailyInspiration
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 644.7, Fat 42, SaturatedFat 23.7, Cholesterol 112.1, Sodium 520.5, Carbohydrate 50.4, Fiber 4.5, Sugar 2.8, Protein 18.2
LOADED BAKED POTATO SOUP
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
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
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