Best Annies Baked Potato Soup Recipes

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FULLY-LOADED BAKED POTATO SOUP



Fully-Loaded Baked Potato Soup image

The thickest and most delicious potato soup ever. I created this soup after having a similar soup at a restaurant. Incredible comfort food with ease! It's a very simple recipe to adjust to your taste. My family always asks for this soup in the winter. Garnish with chives, bacon crumbles, and Cheddar cheese.

Provided by Kristine Skaggs Frisone

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

Time 1h

Yield 6

Number Of Ingredients 13

6 strips bacon
5 Yukon Gold potatoes, cut into eighths
½ cup butter
1 small sweet onion, diced
2 cloves garlic, minced
3 tablespoons flour
1 teaspoon salt
1 teaspoon ground black pepper
1 pint half-and-half
3 (15 ounce) cans chicken broth
1 (8 ounce) container sour cream
2 cups shredded Cheddar cheese
1 teaspoon dried parsley

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.

Nutrition Facts : Calories 657.8 calories, Carbohydrate 30.3 g, Cholesterol 146.9 mg, Fat 51.1 g, Fiber 2.1 g, Protein 20.8 g, SaturatedFat 30.6 g, Sodium 2029.8 mg, Sugar 2 g

FAVORITE BAKED POTATO SOUP



Favorite Baked Potato Soup image

My husband and I enjoyed a delicious baked potato soup at a restaurant while on vacation and I came home determined to duplicate the flavor. It took me five years to get the taste right! -Joann Goetz, Genoa, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 10 servings.

Number Of Ingredients 10

4 large baking potatoes (about 12 ounces each)
2/3 cup butter, cubed
2/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
6 cups 2% milk
1 cup sour cream
1/4 cup thinly sliced green onions
1 cup shredded cheddar cheese
10 bacon strips, cooked and crumbled

Steps:

  • Preheat oven to 350°. Pierce potatoes several times with a fork; place on a baking sheet. Bake until tender, 65-75 minutes. Cool completely., Peel and cube potatoes. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in potatoes; heat through., Remove from heat; stir in sour cream and green onions. Top servings with cheese and bacon.

Nutrition Facts : Calories 469 calories, Fat 28g fat (17g saturated fat), Cholesterol 86mg cholesterol, Sodium 563mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 14g protein.

STUART ANDERSON'S BLACK ANGUS BAKED POTATO SOUP



Stuart Anderson's Black Angus Baked Potato Soup image

This is my favorite potato soup recipe - very easy and quick. I always end up at least doubling the recipe and there's never much left! I think I must have found this recipe in a newspaper somewhere, but I'm not sure!

Provided by Kater

Categories     Potato

Time 35m

Yield 1 quart, 4 serving(s)

Number Of Ingredients 12

3 tablespoons butter or 3 tablespoons margarine
1 cup finely sliced onion
2 tablespoons flour
1 (14 1/2 ounce) can chicken broth
1 lb baking potato, peeled and cut into 1/2 inch dice (2 medium)
1/2 teaspoon salt
1 teaspoon dried basil
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1 dash Tabasco sauce
1/2 teaspoon garlic salt
1 cup half-and-half or 1 cup substitute low-fat milk

Steps:

  • Melt butter on medium heat.
  • Add onion and saute for 2 minutes, being careful not to brown the onions.
  • Sprinkle flour over the onions and cook about 5 minutes, stirring often.
  • Gradually add chicken broth.
  • Add potatoes, salt, basil, white and black pepper, Tabasco and garlic salt.
  • Bring to a boil, reduce heat to low and simmer 20-25 minutes, or until potatoes are tender, stirring occasionally.
  • Stir in half& half; heat through.
  • Garnish with grated cheddar cheese, cooked& crumbled bacon, a dollop of sour cream and finely sliced green onion.

ALMOST-FAMOUS BAKED POTATO SOUP



Almost-Famous Baked Potato Soup image

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

1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/4-inch pieces
1 onion, finely chopped
2 scallions, sliced (white and green parts separated)
Kosher salt
3 tablespoons all-purpose flour
1/4 teaspoon celery seeds
1/4 teaspoon ground white pepper
1 1/4 pounds russet potatoes, peeled and cut into 1/2- to 3/4-inch pieces
1 cup half-and-half
2 ounces cream cheese
1 tablespoon grated parmesan cheese
1/4 to 1/2 teaspoon hot sauce
Shredded cheddar cheese and chopped fresh chives, for topping

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.

BAKED POTATO SOUP I



Baked Potato Soup I image

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

12 slices bacon
⅔ cup margarine
⅔ cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 ¼ cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

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

ANNIE'S BAKED POTATO SOUP



Annie's Baked Potato Soup image

I got this recipie from a good friend of mine. It ends up very thick, so we love to scoop it up with slices of french bread, or rolls! Perfect for a rainy, cold day.

Provided by Melinda Stern

Categories     Vegetable Soup

Number Of Ingredients 11

8 baked potatoes
1/2 c butter
1/2 c all purpose flour
5 c milk
1 c sour cream
pinch salt and pepper
pinch onion pwoder
pinch garlic powder
4 green onions, chopped
1 lb bacon, cooked
2 c cheddar cheese, shredded

Steps:

  • 1. Melt butter in large pan and whisk in flour to make a rouge. Wisk in milk cook till thick and bubbly (how thick is really up to you). Add your salt and pepper, onion and garlic powder to taste. (remember it will get thinned out so if it's heavy on flavor you're probably ok)
  • 2. chop the bacon, and then fry it up (it crumbles very nicely this way)
  • 3. While the milk mixture is thickening, scoop out potato filling and mash up in crock pot. Add milk mixture, sour cream and half of the rest of the ingredients (i usually leave all the bacon for topping cuz I get sad when it gets soggy in the soup), leaving the rest for topping.
  • 4. Can be left in the crock pot for up to 3 hours on low.

FULLY LOADED BAKED POTATO SOUP



Fully Loaded Baked Potato Soup image

Craving comfort? Make Guy Fieri's easy fully-loaded baked potato soup from Guy's Big Bite, and top it with your favorite fixin's - bacon, cheese, sour cream and chives.

Provided by Guy Fieri

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives

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.

TWICE BAKED POTATO SOUP



Twice Baked Potato Soup image

Make and share this Twice Baked Potato Soup recipe from Food.com.

Provided by jtrautwein89

Categories     < 4 Hours

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 large potatoes
2 tablespoons butter
1 small sweet onion, finely chopped
5 cups chicken broth
1/4 cup light cream
1 tablespoon fresh chives, chopped
8 -10 slices bacon, coooked and crumbled
1 cup shredded cheddar cheese
1 cup sour cream

Steps:

  • Heat the oven to 425. Prick potatoes wih a fork, and bale for 30 minutes or until potatoes are tender.
  • Remove the potatoes to a bowl and cover. Let potatoes stand for 10 minutes. Remove the skin and mash.
  • Heat butter in a 3 quart saucepan. Add onion and cook until tender. Stir in broth and 5 cups mashed potatoes.
  • Place 1/3 cup broth mixture in blender. Cover and blend ucntil smooth. Pour the mixture into bowl. Repeat the blending process with the remaining broth mixture.
  • Return all pureed mixture to saucepan. Stir in the cream and chives and cook for 5 minutes, or until the mixture is hot/.
  • Spoon 1/4 cup remaining potato into each bowl.
  • Divide the broth mixture among the bowls.
  • Top with bacon, cheese and sour cream.

Nutrition Facts : Calories 892.6, Fat 43.4, SaturatedFat 20.4, Cholesterol 81.3, Sodium 1442.8, Carbohydrate 103, Fiber 12.4, Sugar 6.1, Protein 25

What is Annie's Baked Potato Soup Recipe?

Annie's Baked Potato Soup Recipe is an ultimate comfort food. It is a hearty, creamy, and delicious soup that is perfect for a cold winter evening. This recipe is a classic combination of baked potatoes, bacon, and cheddar cheese, topped with sour cream, green onions, and bacon bits.
Origin
Annie's Baked Potato Soup Recipe is said to have originated in the South, where potatoes were a staple food. Over time, different variations of the recipe were created, and one such variation was the addition of cheese and bacon, which enhanced the flavor and texture of the soup.
Ingredients
The main ingredients of Annie's Baked Potato Soup Recipe are baked potatoes, bacon, onion, garlic, chicken broth, milk or heavy cream, cheese, sour cream, green onions, salt, and pepper. The recipe calls for 6-8 potatoes, depending on the size, and can be baked in the oven or microwave.
Preparation
To prepare Annie's Baked Potato Soup Recipe, the baked potatoes are peeled and chopped into small pieces. In a pot or Dutch oven, onions and garlic are sautéed in butter until soft and fragrant. Then, chicken broth is added to the pot along with the chopped potatoes, bacon, and seasoning. The mixture is simmered until the potatoes are tender and can easily be mashed with a fork. Next, the soup is blended until smooth using an immersion blender or a food processor. Milk or heavy cream is added to the soup to give it a creamy texture. Finally, the cheese is melted into the soup and incorporated well.
Serving
Annie's Baked Potato Soup Recipe can be served with a garnish of sour cream, green onions, and bacon bits. It can also be paired with crusty bread or a salad to make a complete meal.
Conclusion
Annie's Baked Potato Soup Recipe is a classic comfort food that is easy to make and perfect for the colder months. Its creamy texture, cheesy flavor, and crispy bacon make it a favorite among soup lovers. The recipe can be adjusted to suit individual tastes and preferences, making it a versatile dish to have in your recipe collection.
Annie's Baked Potato Soup is a classic dish that is perfect for cold winter nights. This soup is hearty, filling, and delicious. It's made with simple ingredients like potatoes, onions, bacon, and cheese, making it an easy dish to prepare at home. In this article, we will provide some valuable tips on making Annie's Baked Potato Soup.

Tip #1: Choosing the Right Potatoes

One of the key ingredients in Annie's Baked Potato Soup is the potatoes. Choosing the right type of potato is important for achieving the desired texture and flavor of the soup. Russet potatoes are the best choice for this recipe because they are starchy and hold their shape well when cooked. They also have a mild, buttery flavor that complements the other ingredients in the soup.

Tip #2: Cooking the Potatoes

When making Annie's Baked Potato Soup, it's important to cook the potatoes properly. Overcooking them will result in mushy potatoes, while undercooking them will result in crunchy, unappetizing potatoes. To ensure that the potatoes are cooked perfectly, start by washing and scrubbing them thoroughly. Then, cut them into small, bite-sized pieces and place them in a pot of salted water. Boil the potatoes until they are tender but not falling apart.

Tip #3: Adding Flavor with Bacon

Bacon is a delicious addition to Annie's Baked Potato Soup. It adds a nice smoky flavor to the soup and compliments the creaminess of the potatoes. To cook the bacon, start by frying it in a pan until it is crispy. Once it cools down, crumble it into small pieces and add it to the soup towards the end of the cooking process. This will ensure that the bacon stays crispy and doesn't get soggy in the soup.

Tip #4: Making a Creamy Base

To achieve the creamy texture that is characteristic of Annie's Baked Potato Soup, you will need to make a base using flour, butter, and milk. Melt the butter in a saucepan over medium heat and whisk in the flour. Slowly add the milk, whisking constantly to prevent lumps from forming. Cook the mixture until it thickens and becomes smooth, then add it to the pot of cooked potatoes. This will help to thicken the soup and give it a smooth, creamy texture.

Tip #5: Adding Cheese

Cheese is another important ingredient in Annie's Baked Potato Soup. It adds a rich, savory flavor to the soup and helps to thicken it as well. When adding cheese to the soup, it's important to use a type that melts well, such as cheddar or mozzarella. Shred the cheese and add it to the soup towards the end of the cooking process. Stir it in gently until it melts completely.

Tip #6: Seasoning the Soup

To enhance the flavor of Annie's Baked Potato Soup, it's important to season it well. Start by adding salt and pepper to taste, then add other seasonings such as garlic powder, onion powder, and paprika. You can also add fresh herbs like thyme or parsley for additional flavor. Taste the soup periodically during the cooking process and adjust the seasonings as needed.

Tip #7: Serving Suggestions

Annie's Baked Potato Soup is a delicious meal on its own, but it can also be served with toppings and sides to make it even more satisfying. Some popular toppings for the soup include sour cream, chopped green onions, and crumbled bacon. Crusty bread or crackers are great options for dipping into the soup. You can also serve a salad or roasted vegetables on the side to balance out the richness of the soup.

Conclusion

Annie's Baked Potato Soup is a hearty and delicious dish that is perfect for cold winter days. By following these valuable tips, you can make a delicious batch of soup that is sure to impress your friends and family. Remember to choose the right potatoes, cook them properly, add bacon and cheese for flavor, and season the soup well. With the right techniques, you can make a soup that is truly unforgettable.

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