Annies Baked Potato Soup Recipes

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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

POTATOES ANNA



Potatoes Anna image

This stunning potato side dish is an updated classic that's guaranteed to steal the show at your next gathering! Thinly sliced potatoes are layered with garlic-and-thyme butter and a sprinkle of Parmesan for an extra boost of flavor that can't be beat.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 8

Number Of Ingredients 7

2 lb Yukon Gold potatoes (6 medium), peeled, thinly sliced
5 tablespoons butter
1 1/2 teaspoons finely chopped fresh thyme
2 cloves garlic, finely chopped
3/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons grated Parmesan cheese

Steps:

  • Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
  • In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
  • Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
  • Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
  • Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate To serve, cut into wedges.

Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g

ANNIE'S POTATO & TOMATO BAKE



Annie's potato & tomato bake image

This is a great dish for everyone to dig into and you can cook it hours ahead, it tastes even nicer reheated

Provided by Mary Cadogan

Categories     Dinner, Side dish, Supper

Time 1h15m

Yield Serves 4-6 as a side dish

Number Of Ingredients 3

750g even-sized potato , such as Desirée or Maris Piper
750g tomato
4-5 tbsp olive oil

Steps:

  • Heat the oven to 190C/fan 170/gas 5. Thinly slice the potatoes either by hand or in the food processor (no need to peel them). Put in a pan with water to cover, bring to the boil, simmer for 3 mins, then drain well. Slice the tomatoes.
  • Brush oil over the base and sides of a 1.5 litre ovenproof dish. Layer up half the potatoes, seasoning and drizzling with oil as you go, then cover with half the sliced tomatoes. Repeat the layers, finishing with tomatoes.
  • Bake for 45-55 mins, until the top is lightly browned. Serve warm or at room temperature. Can be reheated.

Nutrition Facts : Calories 306 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium

ANNIE,S POTATO DISH



Annie,s Potato Dish image

This potato dish is without a doubt a very quick and tasty potato dish at any time and especially at a barbeque.I got this recipe from my friend Annie.

Provided by DotM7037

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

6 potatoes
1 cup shredded cheese
3/4 cup sour cream
3 tablespoons green onions
salt and pepper
1 cup breadcrumbs
1 tablespoon butter

Steps:

  • Boil potatoes till tender and mash.
  • Chop green onion.
  • Put in oven at 350 15 to 25 mins.

Nutrition Facts : Calories 376.9, Fat 13.7, SaturatedFat 8.1, Cholesterol 29.8, Sodium 355.8, Carbohydrate 53.2, Fiber 5.6, Sugar 2.9, Protein 11.4

EASY BAKED POTATO SOUP



Easy Baked Potato Soup image

'A good friend who runs a bed-and-breakfast game me this creamy potato soup recipe that's become a winter favorite,' recalls Kristi Teague of Southside, Tennessee. 'A dash of hot sauce a little basil give it special flavor.'

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 13

3 strip (blank)s bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
½ teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
½ teaspoon hot pepper sauce
1 cup Shredded Cheddar cheese
1 teaspoon Minced fresh parsley

Steps:

  • In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

Nutrition Facts : Calories 502.1 calories, Carbohydrate 43.1 g, Cholesterol 77.6 mg, Fat 28.7 g, Fiber 4.8 g, Protein 18.4 g, SaturatedFat 14.9 g, Sodium 1803.4 mg, Sugar 3.4 g

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