BAKED POTATO SOUP
This satisfying soup replicates the great flavor of a baked potato that's been topped with all of the works-except we've used healthier toppings like turkey bacon, reduced-fat sour cream, reduced-fat shredded cheese, and raw scallions. It's still a super-filling dream come true in a bowl. You'll find yourself reaching for this recipe whenever you want to warm up after a long winter day. The best part is you can roast the garlic and potatoes directly on the oven rack; there's no need to wash a baking sheet. If you don't have a potato masher, simply use a large spoon, but keep in mind it may take just a little longer.
Categories Lunch
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF. Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan; they can go right on an oven rack.)
- Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle.
- Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes. Place bacon on paper towels to drain off any fat; chop bacon.
- Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan. Peel potatoes and add to saucepan; mash with a potato masher until smooth. Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.
- Spoon about 1 1/3 cups of soup into each of 6 soup bowls. Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions. Grind fresh pepper over top if desired.
Nutrition Facts : Calories 59 kcal
ALMOST-FAMOUS BAKED POTATO SOUP
For a place with a carb-forward name, Panera Bread sells a lot of soup: nearly 250 million cups per year. Broccoli Cheddar has been the chain's perennial best seller, and the creamy Baked Potato Soup has never been far behind. The company has taken the potato soup off most menus permanently, and although we're not sure why it disappeared, we have a fix: Our test kitchen chefs created this version you can make at home.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 4 to 6 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate.
- Reduce the heat to medium and add the onion, scallion whites and a big pinch of salt to the pot. Cook, stirring occasionally, until the onion is soft but not browned, about 8 minutes. Add the flour, celery seeds and white pepper; stir until combined.
- Add the potatoes, 3 1/2 cups water and 1 teaspoon salt to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender but not falling apart, about 10 minutes.
- Remove the pot from the heat and transfer 1/2 cup of the potatoes to a blender. Add the half-and-half, cream cheese and parmesan and blend until very smooth. Gently stir the mixture into the pot along with the scallion greens, hot sauce and half of the bacon. Bring to a gentle simmer over medium heat; season with salt.
- Divide the soup among bowls. Top with cheddar cheese, the remaining bacon and chives.
WEIGHT WATCHERS BAKED POTATO SOUP
Make and share this Weight Watchers Baked Potato Soup recipe from Food.com.
Provided by CookingONTheSide
Categories Stocks
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF.
- Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan; they can go right on an oven rack.).
- Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle.
- Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes.
- Place bacon on paper towels to drain off any fat; chop bacon.
- Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan.
- Peel potatoes and add to saucepan; mash with a potato masher until smooth.
- Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.
- Spoon about 1 1/3 cups of soup into each of 6 soup bowls.
- Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions.
- Grind fresh pepper over top if desired.
WEIGHT-WATCHER'S BAKED-POTATO SOUP
Points are 3 for 2/3 cup soup with 2 teaspoons cheddar cheese, 2 teaspoons scallions, and about 1/2 teaspoon bacon. Another recipe out of their Nov-Dec magazine. I haven't tried yet but wanted to save.
Provided by TXOLDHAM
Categories Potato
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F Prick potatoes. Place on the oven rack and bake until tender (about 1 hour). Let potatoes sit until cool enough to handle. Peel 2 potatoes and cut 2 into 2 inch pieces. Mash coarsely the remaining two potatoes. (I would like to leave the skins on the 2 potatoes cut into pieces and peel for the mashed ones.) Stir mashed potatoes into the diced potatoes.
- Heat a large nonstick Dutch oven over medium heat. Add the bacon and cook until crisp. Transfer to a plate lined with paper towels to drain. Crumble the bacon and set aside. Add the onions and garlic to the drippings in the Dutch oven and cook, stirring occasionally until onions begin to brown.
- Combine the evaporated milk and flour in a medium bowl, beating with a whisk until smooth. Add the milk mixture, broth, potatoes, and pepper sauce to the Dutch oven; increase the heat and bring to a simmer. Reduce the heat and cook; stirring, until the soup is thick and creamy, about 6-7 minutes.
- Remove the Dutch oven from the heat; stir in the sour cream, Parmesan cheese, salt and ground pepper.
- Divide the soup among 12 bowls; top each serving with cheddar cheese, scalions and reserved bacon. Serve at once.
WW BAKED-POTATO SOUP
This was rated by DH as a Killer recipe. It is make from leftover Recipe #210232. It's a great dish to prepare on busy week nights, because you start with prepared potatoes. This is from one of my old weight watcher cookbooks called "Just like Home" It has 6 points per 1 1/4 cups.
Provided by teresas
Categories Chowders
Time 40m
Yield 1 1/4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a Dutch oven over medium heat.
- Add onion and celery; sauté 3 minutes.
- Add garlic, and bay leaf; sauté 2 minutes.
- Add milk and next 5 ingredients; bring to a boil.
- Reduce heat, and simmer 10 minutes.
- Discard bay leaf.
- Ladle soup into bowls; top with green onions.
Nutrition Facts : Calories 181.7, Fat 3.6, SaturatedFat 2, Cholesterol 9.6, Sodium 580.2, Carbohydrate 29.5, Fiber 3.9, Sugar 8.5, Protein 8.4
BAKED POTATO SOUP I
Thick and creamy. Uses leftover baked potatoes.
Provided by Sherry Haupt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 747.9 calories, Carbohydrate 49.7 g, Cholesterol 84.5 mg, Fat 49.3 g, Fiber 2.3 g, Protein 27.2 g, SaturatedFat 19.6 g, Sodium 1335.2 mg, Sugar 15.8 g
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