Baked Potato Soup Chunky Good Recipe 455

LOADED BAKED POTATO SOUP

Steps:

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with green onion, cheese and bacon, if desired.

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.

BAKED POTATO SOUP - CHUNKY & GOOD RECIPE - (4.5/5)

Steps:

• Directions Prepare the bacon according to package instructions, then crumble into a small bowl and set aside. Scoop out the white insides out of the baked potatoes, chop, and set aside. Slice the scallions, put them in a bowl and set aside. In a large stock pot brown the onion in the butter and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir flour until absorbed by the butter and cooked, about 1-2 minutes. While stirring, slowly add chicken stock to the flour mixture to prevent lumps. Bring to a simmer then turn heat to low. Add the insides of the diced baked potato. Add sea salt and pepper. Cover pot and continue to cook over low heat. Add 1/2 of the crumbled bacon, 1 cup of cheddar cheese, 2/3 of the scallions and Greek yogurt into the pot of soup. Stir well and continue to cook over low heat until heated through and cheese is melted. Serve soup topped with remaining bacon, cheddar cheese, and scallions.

FULLY-LOADED BAKED POTATO SOUP

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.

CHUNKY LOADED BAKED POTATO SOUP

Steps:

• Preheat oven to 375. Place bacon on a lined baking sheet and cook for 15 minutes or until crisp and most fat is rendered. Pour off the fat and reserve. Crumble bacon and set aside.
• Pierce potatoes with a fork and microwave on high until they are soft and baked through, about 8-10 minutes depending on your microwave. Set aside to cool, then peel and chop. I sometimes leave half with peel, half without for more texture.
• In a large, heavy-bottomed pan over medium heat, melt butter and stir in 2 tablespoons of reserved bacon fat. Saute onions and garlic in the butter until softened, about 6-7 minutes.
• Sprinkle flour over onions and stir into a paste (roux). Cook for 2-3 minutes to remove raw flour taste, then whisk in chicken stock slowly, then milk, stirring constantly to avoid lumps.
• When thick and bubbling, add salt and peppers, and then the cream cheese. Using a potato masher, mash cheese to melt and remove lumps.
• Add potatoes and use masher to create your desired texture. We like a thick soup with plenty of lumps of potato left. Reduce heat to low and simmer for 15 minutes to incorporate flavors. Add more seasoning salt and pepper to taste.
• Serve topped with reserved bacon bits, cheese, sour cream and chopped green onions. Enjoy!

EASY BAKED POTATO SOUP

Steps:

• Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons drippings., Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, Liquid Smoke if desired and reserved potatoes to the drippings. , Cook, uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon.

CHUNKY POTATO SOUP

Steps:

• Peel potatoes and cut into 1" cubes.
• Bring water to a boil in large saucepan and add potatoes.
• Cook until tender and drain reserving liquid.
• Set aside potatoes and measure 1 cup cooking liquid (adding water if necessary) and set aside.
• Peel and finely chop onion and chives.
• Melt butter in saucepan over medium heat.
• Add onions and chives to saucepan and cook, stirring frequently until tender, but not brown.
• Add flour to saucepan.
• Season with red pepper and black pepper to taste.
• Cook 3 to 4 minutes.
• Gradually add potatoes, reserved 1 cup cooking liquid, milk/cream, and sugar to onion/chive mixture in saucepan.
• Stir well and add cheese and bacon.
• Simmer on low heat for 30 minutes, stirring frequently.
• Serve with fresh chives, cheese, and bacon.