Best Cattle Companys Loaded Baked Potato Soup Recipes

STUART ANDERSON'S BLACK ANGUS BAKED POTATO SOUP

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.

CATTLE COMPANY'S LOADED BAKED POTATO SOUP

Steps:

• In a saucepan, melt the butter and saute onion, but do not brown.Add the flour to make a roux, and cook and stir for 5 minutes.
• In a separate bowl, combine the chicken stock, instant potatoes, salt, basil, pepper and tabasco.
• Gradually add to the roux mixture, stirring and bringing to a boil, then reduce heat and simmer 20 minutes, stirring often.
• Add the diced potatoes to the soup, continue to simmer 5-10 minutes, stirring carefully without mashing the potatoes.
• Add cream as desired for consistency.
• Garnish: Top individual bowls of soup with cheese, bacon, sour cream and onions.

LOADED BAKED POTATO SOUP RECIPE BY TASTY

Steps:

• Preheat your oven to 425˚F (220˚C).
• On a parchment paper-lined baking sheet, rub potatoes with salt, pepper, and olive oil.
• Bake in preheated oven for 40-50 minutes.
• Once cooled, peel and mash potatoes, and set aside.
• Heat oil in large pot over a medium-high heat.
• Add onion and garlic. Cook until translucent and garlic is fragant, about 5 minutes.
• Add butter and melt.
• Bring in flour and stir until mixture is lightly browned.
• Add in the chicken broth and cream cheese. Stir until fully incorporated
• Add in the mashed potatoes and combine.
• Season with salt and pepper.
• Garnish bowl with shredded cheese, bacon, and chives.
• Enjoy!

THE ULTIMATE LOADED BAKED POTATO SOUP

Steps:

• Fry the bacon in the bottom of a large dutch oven or heavy bottomed pot.
• Once the bacon is done, remove and set a side (chopp for garnish once it cools).
• Add the onion and garlic to the bacon fat left in the pot and sautee until the onions are translucent (medium-low heat so that the garlic does not burn).
• Wisk the flour into the onions and garlic mixture while in the pot and cook for an additional few minutes to cook out the flour.
• Slowly wisk in the chicken broth and heavy whipping cream.
• Add in the potatoes. Bring it to a boil then reduce to a low heat and cook until the potatos are tender.
• Add salt and pepper to taste and blend everything together with a hand blender (or you can blend it in batches in a regular blender).
• Turn off the heat (makes sure the heat is off or the sour cream will curdle) and add the cheddar cheese and sour cream and mix it all together.
• Serve topped with the chopped bacon, cheddar cheese, sour cream and sliced scallions.