Baked Potato Soup Iv Recipes

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LOADED BAKED POTATO SOUP



Loaded Baked Potato Soup image

Everyone who has tried this soup loves it. It is a good soup for veggie haters. Baking the potatoes first gives them the perfect texture for this thick creamy soup. You won't be disappointed. I always serve this with crackers and top the soup with a bit more shredded Cheddar, crumbled bacon, and a dollop of sour cream.

Provided by xtal420

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h40m

Yield 12

Number Of Ingredients 9

8 large red potatoes
1 (12 ounce) package bacon
½ gallon milk
1 cup heavy whipping cream
1 (8 ounce) container sour cream
1 (8 ounce) package processed cheese (such as Velveeta®), cubed
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon onion salt
ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
  • Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
  • Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.

Nutrition Facts : Calories 549.7 calories, Carbohydrate 50 g, Cholesterol 93.2 mg, Fat 29.6 g, Fiber 4.2 g, Protein 22.5 g, SaturatedFat 17.2 g, Sodium 817.3 mg, Sugar 11.6 g

BAKED POTATO SOUP



Baked Potato Soup image

I found our favorite soup in an unexpected place-a children's cookbook! This creamy comfort food is not only delicious but also scaled down to make a small amount that's perfect for my husband and me. -Linda Mumm, Davenport, Iowa

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

2 medium potatoes, baked and cooled
1 can (14-1/2 ounces) chicken broth
2 tablespoons sour cream
1/8 teaspoon pepper
1/4 cup shredded cheddar cheese
1 tablespoon crumbled cooked bacon or bacon bits
1 green onion, sliced

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.

Nutrition Facts : Calories 277 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 1061mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 11g protein.

POTATO SOUP IV



Potato Soup IV image

This cheesy recipe is great for any type of weather and any type of meal. It is great as a leftover, if there is any left over. Garnish with cheese, bacon bits, croutons, or even add broccoli to the recipe for a different twist.

Provided by Tonya Jacobs

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 7

Number Of Ingredients 11

2 tablespoons margarine
⅓ cup chopped celery
⅓ cup chopped onion
6 cups peeled and diced red potatoes
4 cups chicken broth
4 cups milk
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 tablespoon cornstarch
¼ cup water
2 cups shredded sharp Cheddar cheese

Steps:

  • In large saucepan, heat butter or margarine over medium heat. Add celery and onions; cook and stir until tender.
  • Add potatoes and broth, and simmer until tender.
  • Stir in milk, and season with salt and pepper. Dissolve cornstarch in 1/4 cup water, and slowly stir into soup. Bring to a boil for 1 minute, and then turn heat to medium-low. Stir in 2 cups cheese, and continue stirring until it melts. Serve.

Nutrition Facts : Calories 388.9 calories, Carbohydrate 33.5 g, Cholesterol 52.5 mg, Fat 19.8 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 10.8 g, Sodium 1282.8 mg, Sugar 8.8 g

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

BAKED POTATO SOUP



Baked Potato Soup image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 10

4 large baking potatoes
6 bacon slices, plus crumbled cooked bacon, for serving
2/3 cup (11 tablespoons) butter
2/3 cup all-purpose flour
8 cups milk
5 ounces Cheddar, shredded, plus more for serving
2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 green onions (scallions), finely chopped, plus more for serving
8 ounces sour cream, plus more for serving

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.

FULLY LOADED BAKED POTATO SOUP



Fully Loaded Baked Potato Soup image

Craving comfort? Make Guy Fieri's easy fully-loaded baked potato soup from Guy's Big Bite, and top it with your favorite fixin's - bacon, cheese, sour cream and chives.

Provided by Guy Fieri

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
  • Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
  • Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
  • Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
  • Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
  • Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

BAKED POTATO SOUP IV



Baked Potato Soup IV image

This is a hearty potato soup that tastes like a creamy baked potato. I invented it to please a picky vegetarian daughter who pronounced it 'delicious'. Garnish with chives, shredded cheese or dried dill. Serve with a bread (flour tortillas, pita bread, sourdough or cornbread) and a salad or fruit.

Provided by NANCYMC

Categories     Vegetable Soup

Time 3h15m

Yield 6

Number Of Ingredients 10

4 large potatoes, peeled and diced
8 cups water
1 (12 fluid ounce) can evaporated milk
16 ounces heavy cream
½ cup sour cream
3 tablespoons butter
½ teaspoon onion salt
½ teaspoon garlic powder
salt to taste
freshly ground pepper, to taste

Steps:

  • Place the potatoes and water in a large saucepan. Bring to a boil. Reduce heat and simmer 1 hour, or until potatoes are very soft.
  • Mix the evaporated milk, heavy cream, sour cream, butter, onion salt, garlic powder, salt and pepper with the potatoes. Simmer 2 hours, stirring occasionally, until liquid has reduced by 1/3.
  • Scoop out and drain 1 to 2 cups of the mixture and thoroughly mash with a potato masher. Return to mixture. Garnish and serve.

Nutrition Facts : Calories 628 calories, Carbohydrate 52.5 g, Cholesterol 145.7 mg, Fat 42.8 g, Fiber 5.4 g, Protein 11.5 g, SaturatedFat 26.5 g, Sodium 312.5 mg, Sugar 8.4 g

BAKED POTATO SOUP



Baked Potato Soup image

If we're being honest, a baked potato isn't really about the potato. It's about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn't skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings - including potato skins - are added. It's potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and serve it with a side salad (though it's plenty hearty all on its own).

Provided by Ali Slagle

Categories     dinner, lunch, weekday, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

6 slices bacon, or 3 tablespoons unsalted butter
1 bunch scallions, white and green parts thinly sliced separately
4 garlic cloves, minced
2 pounds russet potatoes, peeled and cut into 1/2-inch cubes, large skins reserved
6 cups whole milk
Kosher salt
1 tablespoon extra-virgin olive oil, plus more as needed
Black pepper
1/8 teaspoon cayenne
1/8 teaspoon garlic powder
3/4 cup sour cream, plus more for serving
3/4 cup freshly grated Cheddar (about 3 ounces), plus more for serving

Steps:

  • In a large soup pot or Dutch oven over medium heat, cook the bacon (if using) until crisp, 12 to 13 minutes. Transfer the bacon to a paper-towel lined plate or cutting board. Return the pot with just 3 tablespoons of the bacon fat to the stove. (If there's not enough fat, supplement with butter to total 3 tablespoons.) If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat.
  • Over medium-low heat, sauté the white parts of the scallions and the garlic until golden brown, 2 to 3 minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk and 2 teaspoons salt, and bring to a boil over medium-high heat (resist the urge to heat it faster as this can lead to curdling). Once at a boil, lower the heat and simmer covered until the potatoes are tender, 10 to 15 minutes.
  • As soup simmers, prepare the potato skins: Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden-brown, about 3 minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne and garlic powder. Crumble and set aside.
  • Once the potatoes are tender, take the pot off the heat, and purée the mixture with an immersion blender if you'd like a smooth soup. (Mash with a potato masher if you'd like a chunkier soup.) Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and Cheddar and the green parts of the scallions. Top with potato peels (eat any extra as chips, dipped in ketchup and mustard).

Nutrition Facts : @context http, Calories 774, UnsaturatedFat 16 grams, Carbohydrate 65 grams, Fat 49 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 27 grams, Sodium 1664 milligrams, Sugar 22 grams, TransFat 1 gram

BAKED POTATO SOUP V



Baked Potato Soup V image

The last recipe you'll ever have to get for Baked Potato Soup. It's thick soup and could be served with just a salad. Everyone in the family will love this one.

Provided by TLNATION

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

9 baking potatoes
⅔ cup butter
⅔ cup all-purpose flour
6 cups whole milk
½ tablespoon salt
1 teaspoon ground black pepper
½ cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream

Steps:

  • Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
  • In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 34.8 g, Cholesterol 75.8 mg, Fat 27.2 g, Fiber 1.9 g, Protein 15.4 g, SaturatedFat 16.6 g, Sodium 721.7 mg, Sugar 7.6 g

THE BEST BAKED POTATO SOUP EVER!



The BEST Baked Potato Soup Ever! image

This really is the best baked potato soup I have ever tasted. I've had this recipe for quite a while now and I thought it was time to share with you guys!

Provided by Jeanette G

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken broth
2 cups water
1/4 cup cornstarch
1 cup instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup heavy whipping cream or 1 cup half-and-half
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
1 chopped green onion (green part only)

Steps:

  • Wash potatoes thoroughly and microwave until tender.
  • If you would like you can always bake in a 400 degree oven for one hour or until done.
  • As the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown.
  • Add in your flour to make a roux.
  • Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil.
  • Reduce your heat and simmer for about 5 minutes.
  • Take your cooled potatoes and peel off the skin and chop up into desired pieces.
  • Add in your chopped up potatoes and the heavy whipping cream to your soup and bring it back to a boil.
  • Reduce heat and simmer for about 15 minutes or until it is thick.
  • Garnish with cheddar cheese, crumbled bacon and green onions.
  • ENJOY!

RESTAURANT-QUALITY BAKED POTATO SOUP



Restaurant-Quality Baked Potato Soup image

This is a great baked potato soup. It tastes so good you will think you are in a restaurant and not in your own kitchen.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h45m

Yield 6

Number Of Ingredients 16

2 potatoes
3 tablespoons margarine
2 cups chopped white onion
2 tablespoons all-purpose flour
4 cups chicken stock
2 cups water
¼ cup cornstarch
1 ½ cups instant mashed potato flakes
1 teaspoon salt
¾ teaspoon ground black pepper
½ teaspoon dried basil
⅛ teaspoon dried thyme
1 cup half-and-half
½ cup shredded Cheddar cheese
8 ounces bacon - cooked and crumbled
2 green onions, chopped

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
  • Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
  • Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

Nutrition Facts : Calories 491.8 calories, Carbohydrate 36.3 g, Cholesterol 66.5 mg, Fat 29.2 g, Fiber 3.7 g, Protein 21 g, SaturatedFat 11.1 g, Sodium 1418.5 mg, Sugar 3.3 g

BAKED POTATO SOUP IV



Baked Potato Soup IV image

This is a hearty potato soup that tastes like a creamy baked potato. I invented it to please a picky vegetarian daughter who pronounced it 'delicious'. Garnish with chives, shredded cheese or dried dill. Serve with a bread (flour tortillas, pita bread, sourdough or cornbread) and a salad or fruit.

Provided by NANCYMC

Categories     Vegetable Soup

Time 3h15m

Yield 6

Number Of Ingredients 10

4 large potatoes, peeled and diced
8 cups water
1 (12 fluid ounce) can evaporated milk
16 ounces heavy cream
½ cup sour cream
3 tablespoons butter
½ teaspoon onion salt
½ teaspoon garlic powder
salt to taste
freshly ground pepper, to taste

Steps:

  • Place the potatoes and water in a large saucepan. Bring to a boil. Reduce heat and simmer 1 hour, or until potatoes are very soft.
  • Mix the evaporated milk, heavy cream, sour cream, butter, onion salt, garlic powder, salt and pepper with the potatoes. Simmer 2 hours, stirring occasionally, until liquid has reduced by 1/3.
  • Scoop out and drain 1 to 2 cups of the mixture and thoroughly mash with a potato masher. Return to mixture. Garnish and serve.

Nutrition Facts : Calories 628 calories, Carbohydrate 52.5 g, Cholesterol 145.7 mg, Fat 42.8 g, Fiber 5.4 g, Protein 11.5 g, SaturatedFat 26.5 g, Sodium 312.5 mg, Sugar 8.4 g

BAKED POTATO SOUP IV



Baked Potato Soup IV image

This is a hearty potato soup that tastes like a creamy baked potato. I invented it to please a picky vegetarian daughter who pronounced it 'delicious'. Garnish with chives, shredded cheese or dried dill. Serve with a bread (flour tortillas, pita bread, sourdough or cornbread) and a salad or fruit.

Provided by NANCYMC

Categories     Vegetable Soup

Time 3h15m

Yield 6

Number Of Ingredients 10

4 large potatoes, peeled and diced
8 cups water
1 (12 fluid ounce) can evaporated milk
16 ounces heavy cream
½ cup sour cream
3 tablespoons butter
½ teaspoon onion salt
½ teaspoon garlic powder
salt to taste
freshly ground pepper, to taste

Steps:

  • Place the potatoes and water in a large saucepan. Bring to a boil. Reduce heat and simmer 1 hour, or until potatoes are very soft.
  • Mix the evaporated milk, heavy cream, sour cream, butter, onion salt, garlic powder, salt and pepper with the potatoes. Simmer 2 hours, stirring occasionally, until liquid has reduced by 1/3.
  • Scoop out and drain 1 to 2 cups of the mixture and thoroughly mash with a potato masher. Return to mixture. Garnish and serve.

Nutrition Facts : Calories 628 calories, Carbohydrate 52.5 g, Cholesterol 145.7 mg, Fat 42.8 g, Fiber 5.4 g, Protein 11.5 g, SaturatedFat 26.5 g, Sodium 312.5 mg, Sugar 8.4 g

BAKED POTATO SOUP II



Baked Potato Soup II image

This is an easy one to make, and quick too! Toppings are great added at the table. Serve with all your baked potato favorites - chopped green onions, grated cheese, sour cream.

Provided by JW

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 25m

Yield 5

Number Of Ingredients 5

⅓ cup butter
⅓ cup all-purpose flour
4 cups skim milk
6 large baking potatoes, scrubbed
1 cup sour cream

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.

Nutrition Facts : Calories 644.8 calories, Carbohydrate 95.4 g, Cholesterol 56.7 mg, Fat 22.5 g, Fiber 10 g, Protein 18 g, SaturatedFat 14 g, Sodium 220.5 mg, Sugar 13.3 g

BAKED POTATO SOUP IV



Baked Potato Soup IV image

This is a hearty potato soup that tastes like a creamy baked potato. I invented it to please a picky vegetarian daughter who pronounced it 'delicious'. Garnish with chives, shredded cheese or dried dill. Serve with a bread (flour tortillas, pita bread, sourdough or cornbread) and a salad or fruit.

Provided by NANCYMC

Categories     Vegetable Soup

Time 3h15m

Yield 6

Number Of Ingredients 10

4 large potatoes, peeled and diced
8 cups water
1 (12 fluid ounce) can evaporated milk
16 ounces heavy cream
½ cup sour cream
3 tablespoons butter
½ teaspoon onion salt
½ teaspoon garlic powder
salt to taste
freshly ground pepper, to taste

Steps:

  • Place the potatoes and water in a large saucepan. Bring to a boil. Reduce heat and simmer 1 hour, or until potatoes are very soft.
  • Mix the evaporated milk, heavy cream, sour cream, butter, onion salt, garlic powder, salt and pepper with the potatoes. Simmer 2 hours, stirring occasionally, until liquid has reduced by 1/3.
  • Scoop out and drain 1 to 2 cups of the mixture and thoroughly mash with a potato masher. Return to mixture. Garnish and serve.

Nutrition Facts : Calories 628 calories, Carbohydrate 52.5 g, Cholesterol 145.7 mg, Fat 42.8 g, Fiber 5.4 g, Protein 11.5 g, SaturatedFat 26.5 g, Sodium 312.5 mg, Sugar 8.4 g

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From crecipe.com


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2013-10-14 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.
From damndelicious.net


DISNEYLAND BAKED POTATO SOUP RECIPE - THERESCIPES.INFO
https://www.disneyfoodblog.com › 2012 › 05 › 07 › recipe-loaded-baked-potato-soup-from-disneyland. All information about healthy recipes and c
From therecipes.info


BAKED POTATO SOUP IV
Ingredients. 4 large potatoes, peeled and diced; 8 cups water; 1 (12 fluid ounce) can evaporated milk; 16 ounces heavy cream; 1/2 cup sour cream; 3 tablespoons butter
From crecipe.com


BAKED POTATO SOUP RECIPE {STOVETOP CREAMY POTATO SOUP WITH ...
2018-10-26 Reduce heat and simmer 10 minutes. Mix in the sour cream, salt, and pepper. Mix in 1 cup of cheddar cheese and ¾ of the bacon (reserve the remaining cheese and bacon for topping). Continue cooking, stirring frequently, until cheese is melted. Garnish the soup with remaining cheddar cheese, bacon and green onion when serving.
From tastesoflizzyt.com


BAKED POTATO SOUP IV PRINTER FRIENDLY RECIPE
2017-03-09 Baked potato soup iv printer friendly recipe. Learn how to cook great Baked potato soup iv printer friendly . Crecipe.com deliver fine selection of quality Baked potato soup iv printer friendly recipes equipped with ratings, reviews and mixing tips. Get one of our Baked potato soup iv printer friendly recipe and prepare delicious and healthy treat for your family …
From crecipe.com


BAKED POTATO SOUP - THE SLOW ROASTED ITALIAN
2019-11-20 Instructions. In a large heavy bottom pot (or Dutch oven), cook bacon until crisp; remove bacon from pan with a slotted spoon and place on a plate. Crumble bacon and set aside. Cook the onion in the bacon drippings until translucent; sprinkle in flour, stir and cook for one minute, stirring constantly. Gradually add chicken stock.
From theslowroasteditalian.com


BAKED POTATO SOUP {CREAMY & COMFORTING} - SPEND WITH PENNIES
2019-03-15 Whisk in chicken broth, bring to a boil over medium high heat and simmer for 5 minutes. Stir in mashed potatoes. Simmer an additional 5 minutes. Add the buttermilk and stir to combine allowing mixture to just come to a boil. Remove from heat and stir in 1 cup cheese, half of the bacon, and ⅓ cup sour cream.
From spendwithpennies.com


POTATO SOUP RECIPE FOR TWO : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


BAKED POTATO SOUP IV - GLUTEN FREE RECIPES
Baked Potato Soup IV might be just the soup you are searching for. This gluten free and vegetarian recipe serves 8. One serving contains 384 calories, 7g of protein, and 32g of fat. Autumn will be even more special with this recipe. Head to the store and pick up pepper, salt, water, and a few other things to make it today. From preparation to ...
From fooddiez.com


POTATO BISQUE SOUP RECIPE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


LOADED BAKED POTATO SOUP RECIPE | EATINGWELL
Heat oil in a large saucepan over medium heat. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan. Add onion to the pan and cook, stirring, until starting to soften, 2 …
From eatingwell.com


BAKED POTATO SOUP | VEGETABLE RECIPES | JAMIE OLIVER
Melt the butter in a large saucepan over a medium-low heat and cook the onion for 10 minutes, or until soft. Cut the potatoes, skin and all, into 2cm chunks. Add the potato and Parmesan rind to the pan, season, then cook for 5 minutes. Add 1.25 litres of stock, bring to the boil, then reduce the heat and simmer for 30 minutes.
From jamieoliver.com


RECIPES, MENUS AND COOKING !: RECIPE : BAKED POTATO SOUP IV
2020-10-04 All the best recipes to impress your guests. Sunday, July 31, 2011. Recipe : Baked Potato Soup IV Ingredients 4 large potatoes, peeled and diced 8 cups water 1 (12 fluid ounce) can evaporated milk 16 ounces heavy cream 1/2 cup sour cream 3 tablespoons butter 1/2 teaspoon onion salt 1/2 teaspoon garlic powder salt to taste freshly ground pepper, to taste …
From recipescook.blogspot.com


BAKED POTATO SOUP IV - MASTERCOOK
4 large potatoes, peeled and diced; 8 cups water; 1 (12 fluid ounce) can evaporated milk; 16 ounces heavy cream; 1/2 cup sour cream; 3 tablespoons butter
From mastercook.com


BAKED POTATO SOUP IV | RECIPE | BAKED POTATO SOUP, BAKED ...
Sep 29, 2015 - This is a hearty potato soup that tastes like a creamy baked potato. I invented it to please a picky vegetarian daughter who pronounced it 'delicious'. Garnish with chives, shredded cheese or dried dill. Serve with a bread (flour tortillas, pita bread, sourdough or cornbread) and a salad or fruit.
From pinterest.com


QUICK AND EASY LOADED BAKED POTATO SOUP - SEASONS AND SUPPERS
2020-04-07 Step 1: Melt butter in a large pot.; Step 2: Add flour and cook, stirring constantly, for 1 minute. Step 3: Add milk and broth to the pot. Step 4: Add cubed potatoes (no need to peel unless you want to) and green onion Step 5: Bring to a boil, then reduce heat to medium low, stirring regularly to avoid sticking (reduce heat if necessary), until potatoes are tender, about …
From seasonsandsuppers.ca


BAKED POTATO SOUP RECIPE - COOKING | ADD A PINCH | ROBYN STONE
2015-02-26 Instructions. Dice bacon and cook over medium heat in at least a 3-quart Dutch oven until crisp and cooked throughout. With a slotted spoon, remove cooked bacon from the Dutch oven. Whisk the flour into the bacon renderings until well-combined but do not cook until browned. Whisk in milk, stock, and salt.
From addapinch.com


LIGHTENED UP LOADED BAKED POTATO SOUP - SKINNYTASTE
2016-08-30 On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally. Remove from heat. Ladle 1 …
From skinnytaste.com


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