BAKED POTATO SOUP
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Wash the potatoes and prick them several times with a fork. Wrap them individually in foil and bake until they are soft when squeezed, about 1 hour (see Cook's Note). Let the potatoes cool slightly.
- While the potatoes bake, cook the bacon in a small skillet, in a microwave or on an indoor grill until crisp. Drain the bacon on paper towels and, when cool enough to handle, crumble into small pieces. Set aside.
- In a large heavy saucepan, melt the butter over low heat. Add the flour, stirring constantly for 1 minute until smooth. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture is thick and bubbling, 5 to 10 minutes. Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Add the Cheddar, salt, pepper, green onions and reserved bacon. Cook over low heat just until heated through, then stir in the sour cream. Garnish with shredded Cheddar, crumbled bacon and chopped green onions and serve with more sour cream on the side.
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.
BRENDA'S BAKED POTATO SOUP
My family loves this rich soup, BUT don't eat this and try and count calories :)
Provided by Brenda Agar
Categories Cream Soups
Time 1h
Number Of Ingredients 10
Steps:
- 1. Wash and bake the potatoes in a 400 degree oven for about 20 minutes till cooked and crispy. Dice and fry bacon till crisp. Drain most of the grease off. While this is frying; wash leeks (slice thinly and rinse a few times in clean water till all the sand is washed out) drain in a colander and shake well.
- 2. Carefully place the leeks into the frying bacon and stir fry. While this is cooking, dice the potatoes into cubes and stir in with the bacon and leek mixture.
- 3. Pour chicken stock into a soup pot. Add the potato mixture, bring to a gentle boil. Add milk and heavy cream and the cheese. Stir do no let stick.
- 4. Melt the butter in a fry pan and add the flour andwhisk till it is nicely browned then whisk into the soup. Heat thoroughly and serve (do not boil)
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
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
BRENDA'S POTATO SOUP
My best friend, Brenda, makes the most amazing potato soup. It is comfort food at it's best! My family loves it!
Provided by Deborah Frushon
Categories Other Soups
Number Of Ingredients 9
Steps:
- 1. Placed diced potatoes into dutch oven and cover with water. Boil until just tender enough to poke with a fork. Drain and set aside in colander.
- 2. Fry bacon. Remove from pan.
- 3. Dice onion and celery and saute in bacon grease until tender. Remove and set aside.
- 4. Add enough butter to bacon grease to make 8 Tablespoons of total fat. Add 1/2 cup flour and make a rue.
- 5. Add 8 cups milk a little at a time and thicken.
- 6. Add 1 1/2 pounds to 2 pounds of Velveeta and stir until melted.
- 7. Add bacon, onions and celery plus grease left in bowl.
- 8. Microwave shredded carrots with a little water in them to soften. Add to soup mixture.
- 9. Add potatoes and 1 1/2 cup shredded cheddar cheese. Heat thoroughly, stirring frequently.
LOADED POTATO SOUP
A rich broth. Baked potato toppings. Indulgent spoonfuls. What more could you want in a Loaded Potato Soup? This soup is a time-tested recipe that helps you put comfort food on the table in just 40 minutes total. Once your potato soup is thick and bubbly, top it with bacon, cheese and green onions for a restaurant-worthy meal right at your kitchen table.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 15
Number Of Ingredients 13
Steps:
- In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
- In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
- Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
- Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
Nutrition Facts : Calories 362, Carbohydrate 20 g, Fat 2 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 863 mg
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