Baked Potato Soup Bread Bowl Recipes

BAKED POTATO SOUP

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

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

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.

POTATO SOUP IN BREAD BOWLS

Steps:

• In a large saucepan, combine the first seven ingredients; heat through. , Meanwhile, cut a thin slice off the top of each loaf; set aside. Hollow out loaves, leaving 3/4-in. shells (discard removed bread or save for another use). Ladle soup into bread bowls; replace tops.

BREAD BOWL POTATO SOUP

Steps:

• In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. (I like to cook the bacon first and get it it almost crispy before adding the celery and onions).
• Drain grease and return bacon, onions and celery to pot.
• Add milk, water, chicken base, salt and pepper.
• Heat over medium-high heat until very hot but do not let soup boil.
• In heavy, large saucepan over low heat, melt margarine.
• Stir in flour to make a roux.
• Mix well and let bubble, stirring 1 minute.
• If desired, a larger amount of roux can be made to produce a thicker soup.
• Gradually add roux to soup, stirring constantly.
• Continue to cook, stirring, until thick and creamy.
• Stir in potatoes, parsley and cream.
• Serve hot, garnished with cheese, bacon bits and/or onions.

BAKED POTATO SOUP & BREAD BOWL

Steps:

• PROCEDURE - For Soup:.
• Boil potatoes in water to cover for 10 minutes. Drain; set aside.
• Sauté bacon, onions and celery over medium-high heat until celery is tender in large, heavy pot.
• Drain bacon grease and return bacon, onions and celery to pot.
• Add milk, water, chicken base, salt and pepper.
• Heat over medium-high heat until very hot but do not let soup boil.
• Melt margarine in heavy, large saucepan over low heat.
• Stir in flour to make a roux.
• Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
• Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.
• Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions. Serve in Bread Bowl.
• PROCEDURE - For Bread Bowl:.
• Mix ingredients together until soft dough forms. (the dough should be slightly firm to the touch and form a ball. if it is too sticky add a little more flour or if it seems too dry add a little more water).
• Place dough in a lightly oiled bowl, cover and set aside until double in size, then punch down.
• Scale into 4 inch balls, roll round and place in a warm place until they double in size.
• Bake in 350' oven for 18-20 minutes. Let cool.
• Slice off top of bread and hollow out inside to form a bowl, careful not to make the "walls" too thin, about they should be about 1" to 1 1/2 thick.

BAKED POTATO SOUP II

Steps:

• Microwave potatoes until done.
• While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
• Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.

BAKED POTATO SOUP

Steps:

• Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion.