Baked Potato Soup Recipes

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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



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.

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

ALMOST-FAMOUS BAKED POTATO SOUP



Almost-Famous Baked Potato Soup image

For a place with a carb-forward name, Panera Bread sells a lot of soup: nearly 250 million cups per year. Broccoli Cheddar has been the chain's perennial best seller, and the creamy Baked Potato Soup has never been far behind. The company has taken the potato soup off most menus permanently, and although we're not sure why it disappeared, we have a fix: Our test kitchen chefs created this version you can make at home.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/4-inch pieces
1 onion, finely chopped
2 scallions, sliced (white and green parts separated)
Kosher salt
3 tablespoons all-purpose flour
1/4 teaspoon celery seeds
1/4 teaspoon ground white pepper
1 1/4 pounds russet potatoes, peeled and cut into 1/2- to 3/4-inch pieces
1 cup half-and-half
2 ounces cream cheese
1 tablespoon grated parmesan cheese
1/4 to 1/2 teaspoon hot sauce
Shredded cheddar cheese and chopped fresh chives, for topping

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



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.

LEFTOVER BAKED POTATO SOUP



Leftover Baked Potato Soup image

Provided by Alton Brown

Categories     appetizer

Time 35m

Yield : 4 servings

Number Of Ingredients 12

3 tablespoons butter
1 1/2 cups finely diced leeks
1 1/2 tablespoons minced garlic
6 cups chicken stock, hot
4 large leftover baked potatoes, halved. pulp scooped out and put through a ricer
1 1/2 cups buttermilk
1/2 cup sour cream
1/2 cup freshly grated Parmesan
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons Sherry vinegar
1/4 cup minced chives

Steps:

  • In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine.
  • In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry vinegar.
  • Ladle into bowls and garnish with chives.

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

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!

HEARTY BAKED POTATO SOUP



Hearty Baked Potato Soup image

I got this recipe from my aunt, a great cook. Topped with bacon, cheese and chives, this soup tastes just like a loaded baked potato! My husband and I love to hunker down with bowls of it on chilly nights. - Molly Seidel, Edgewood, NM

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h25m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 11

5 pounds baking potatoes, cut into 1/2-inch cubes (about 13 cups)
1 large onion, chopped
1/4 cup butter
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 cans (14-1/2 ounces each) chicken broth
1 cup shredded sharp cheddar cheese
1 cup half-and-half cream
3 tablespoons minced fresh chives
Optional toppings: shredded cheddar cheese, sour cream, crumbled cooked bacon and minced chives

Steps:

  • Place first seven ingredients in a 6-qt. slow cooker. Cook, covered, on low until potatoes are very tender, 6-8 hours., Mash potatoes slightly to break up and thicken soup. Add 1 cup cheese, cream and chives; heat through, stirring until blended. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 310 calories, Fat 11g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 906mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 5g fiber), Protein 9g protein.

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

EASY BAKED POTATO SOUP



Easy Baked Potato Soup image

I came up with this comforting soup when I was crunched for time and wanted to use up leftover baked potatoes. Since then, it has become a mealtime staple. Its wonderful aroma always gets cheers from my husband when he arrives home from work. -Julie Smithouser, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

3 to 4 medium baking potatoes, baked
5 bacon strips, diced
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
3-1/2 cups 2% milk
2 teaspoons garlic powder
2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
1/4 teaspoon pepper
Dash Liquid Smoke, optional
1 cup sour cream
Shredded cheddar cheese

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.

Nutrition Facts : Calories 261 calories, Fat 16g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 618mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

BEST EVER POTATO SOUP



Best Ever Potato Soup image

You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed
2 green onions, thinly sliced, optional

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.

THE ULTIMATE LOADED BAKED POTATO SOUP



The Ultimate Loaded Baked Potato Soup image

Make and share this The Ultimate Loaded Baked Potato Soup recipe from Food.com.

Provided by TheFabChef

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

6 slices bacon
1 large yellow onion, diced
4 garlic cloves, minced
2 tablespoons flour
4 cups low sodium chicken broth
1 cup heavy whipping cream
2 1/2 lbs russet potatoes (peeled and cubed)
salt and pepper
1 cup shredded cheddar cheese (plus more for garnish)
1 cup sour cream (plus more for garnish)
4 scallions, sliced

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.

BAKED POTATO SOUP III



Baked Potato Soup III image

This potato soup is easy and great. Even the kids like it! It's got potatoes, cheese, bacon, scallions, cheese and sour cream. Rich and delicious.

Provided by Carol

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

Time 1h50m

Yield 6

Number Of Ingredients 10

4 baking potatoes
⅔ cup butter
⅔ cup all-purpose flour
6 cups milk
1 cup chopped green onions
¾ teaspoon salt
½ teaspoon ground black pepper
12 slices cooked bacon, crumbled
5 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream

Steps:

  • Bake potatoes 1 hour in a 400 degree F (200 degree C) oven. Scoop out the inside of the potatoes and set aside. Reserve the skins for another recipe or discard.
  • Melt the butter in a large skillet over medium low heat. Stir in the flour to make a roux. Cook about 1 minute, stirring constantly. Gradually pour in the milk while stirring until all the milk has been added. Bring heat to medium and keep stirring until the soup mixture starts to get thick.
  • Add the potatoes, green onions, salt, ground black pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes, allowing the flavors to blend. Stirring well, mix in the sour cream until well blended with the soup. Serve immediately.

Nutrition Facts : Calories 621.3 calories, Carbohydrate 45.2 g, Cholesterol 115.2 mg, Fat 41.3 g, Fiber 2.2 g, Protein 18.9 g, SaturatedFat 26 g, Sodium 710.4 mg, Sugar 13.6 g

FAVORITE BAKED POTATO SOUP



Favorite Baked Potato Soup image

My husband and I enjoyed a delicious baked potato soup at a restaurant while on vacation and I came home determined to duplicate the flavor. It took me five years to get the taste right! -Joann Goetz, Genoa, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 10 servings.

Number Of Ingredients 10

4 large baking potatoes (about 12 ounces each)
2/3 cup butter, cubed
2/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
6 cups 2% milk
1 cup sour cream
1/4 cup thinly sliced green onions
1 cup shredded cheddar cheese
10 bacon strips, cooked and crumbled

Steps:

  • Preheat oven to 350°. Pierce potatoes several times with a fork; place on a baking sheet. Bake until tender, 65-75 minutes. Cool completely., Peel and cube potatoes. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in potatoes; heat through., Remove from heat; stir in sour cream and green onions. Top servings with cheese and bacon.

Nutrition Facts : Calories 469 calories, Fat 28g fat (17g saturated fat), Cholesterol 86mg cholesterol, Sodium 563mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 14g protein.

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

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From spendwithpennies.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 RECIPE | MYRECIPES
Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat. Stir in sour cream and 1/2 cup onions.
From myrecipes.com


THE BEST LOADED BAKED POTATO SOUP | COOKIES AND CUPS
2021-01-20 Whisk in the flour and bouillon and cook for 2 – 3 minutes. Slowly stream in the chicken stock, whisking to combine. Add in the milk and stir until smooth. Turn the heat up to medium and bring the mixture to a boil, stirring frequently, until thickened, 10 – 15 minutes. Reduce heat to low and whisk in the sour cream.
From cookiesandcups.com


LOADED BAKED POTATO SOUP - CREME DE LA CRUMB
2022-01-30 Stir in onions, followed by potatoes, 2 cups of chicken broth, and 1 teaspoon salt. Bring to a boil and cook for 12-15 minutes until potatoes are very soft. Reduce heat to medium-low. Stir in 4 cups broth, or 2 cups of broth and 2 cups of milk. Blend with an immersion blender (or in batches in a blender) til smooth.
From lecremedelacrumb.com


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


QUICK AND EASY LOADED BAKED POTATO SOUP - SEASONS AND SUPPERS
2020-04-07 Step by Step Photos. 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.
From seasonsandsuppers.ca


BAKED POTATO SOUP – SMITTEN KITCHEN
2011-01-19 In an InstantPot or electric pressure cooker: Use the sauté function to melt the butte, add the leeks, and then cook them until soft (but not brown), about 5 minutes. Add the minced garlic and cook another minute. Add the larger part of the garlic head (whole, not chopped), broth, bay leaves and 3/4 teaspoon salt.
From smittenkitchen.com


LOADED BAKED POTATO SOUP - LOVE BAKES GOOD CAKES
2022-01-14 Time needed: 1 hour. How to make Loaded Baked Potato Soup. Cook bacon and drain. Fry bacon in a soup pot until crisp. Remove the bacon to paper towels to drain. Set aside. Prepare the soup. Drain bacon grease, reserving 3-4 tbsp. in the soup pot. Cook the onions and celery over medium-high heat until the onions are translucent.
From lovebakesgoodcakes.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


BAKED POTATO SOUP | BETTER HOMES & GARDENS
Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir for 12 to 15 minutes or until thickened and bubbly. Add the potato pulp and 1 cup of the cheese; stir until cheese melts. Step 3. Top each serving with the remaining 1/4 cup cheese, remaining 3 tablespoons green onion, and the bacon. Step 4.
From bhg.com


THIS LOADED BAKED POTATO SOUP RECIPE IS A COMFY SOLUTION TO …
2022-01-31 Using the grease from the bacon, add a half cup of diced onion and 1 tablespoon of garlic. Continue to cook until “the house starts smelling good” as Renzo says, then add 2 tablespoons of flour, 2 cups of chicken broth, and your potatoes. Next add black pepper, Italian seasoning, onion powder, garlic powder, red pepper flakes, and a dash of ...
From thekitchn.com


5-INGREDIENT BAKED POTATO SOUP | KITCHN
2020-02-03 Instructions. Place the bacon in a large soup pot and cook on medium heat until browned and crisp, about 8 minutes. Transfer the bacon to paper towels to drain. Add the white parts of the scallions to the pot. Sauté until fragrant, about 1 minute. Add the potatoes and cook, stirring occasionally, for 5 minutes.
From thekitchn.com


BAKED POTATO SOUP RECIPE | MYRECIPES
Step 1. Bake potatoes at 400° for one hour on until done; cool. Cut potatoes in half lengthwise; scoop out pulp and reserve. Discard shells. Advertisement. Step 2. Melt butter in a Dutch oven over low heat. Whisk in flour until smooth. Cook one minute, stirring constantly.
From myrecipes.com


EASY BAKED POTATO SOUP • SALT & LAVENDER
2019-10-08 Whisk the milk in slowly until the flour has nicely melted into it and there's no clumps. Add the chicken broth, garlic, and potatoes. Increase the heat to high. Scrape up any brown bits from the bottom of the pot. When the soup is almost boiling, reduce the heat and cover the pot with the lid slightly ajar.
From saltandlavender.com


LOADED BAKED POTATO SOUP – MESS IN THE KITCHEN
2021-09-29 Add the potatoes to a large stockpot and cover them with water. Generously salt the water and bring the pot to a boil. Cook for about 10 minutes, or until the potatoes are easily pierced with a fork. Drain and set aside. Add the bacon to a large dutch oven or soup pot over medium-high heat.
From messinthekitchen.com


LOADED BAKED POTATO SOUP - THE LITTLE POTATO COMPANY
Remove with a slotted spoon to a bowl lined with paper towel. Reserve bacon fat. Step 2 out of 5. Add 1/4 cup reserved bacon fat back into the pot. Stir in the flour and cook one minute. Step 3 out of 5. Whisk in salt, broth and milk and cook over medium heat until thickened, stirring often. Step 4 …
From littlepotatoes.com


BAKED POTATO SOUP RECIPE | SOUTHERN LIVING
Step 1. Peel potatoes, and coarsely mash with a fork. Advertisement. Step 2. Melt butter in a Dutch oven over medium heat; add onion, and sauté until tender. Add flour, stirring until smooth. Stir in potatoes, half-and-half, and next 3 ingredients; cook over low heat until thoroughly heated. Top each serving with cheese and bacon.
From southernliving.com


LOADED POTATO SOUP - BUDGET BYTES
2022-02-22 Use a potato masher or immersion blender to mash the potatoes until the soup is to your desired thickness. Season the soup with smoked paprika, cayenne, salt, and pepper. Once seasoned, stir in the sour cream. Serve the soup hot and top each bowl with the crumbled bacon, sliced green onions, and cheddar cheese.
From budgetbytes.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


CARNATION® | BAKED POTATO SOUP
With spoon, scoop out potato (discard skins) and coarsely mash potato with fork. Set aside. 2 : In a large saucepan, melt butter over medium heat. Sauté onion about 3 minutes. Stir in flour, heat about 1 minute. Pour in chicken broth; bring to boil, stirring frequently. 3 : Add evaporated milk, potatoes, salt and pepper; heat through, about 5 ...
From carnationmilk.ca


LOADED BAKED POTATO SOUP – JULIA PACHECO
2022-01-15 Directions. To a large dutch oven or pot add the bacon and cook through. Once cooked remove to a separate plate lined with paper towel and set to the side. Save the bacon grease in the pot. Add the diced onion into the pot and saute for 4-5 minutes or until it gets soft. Stir in the minced garlic. Stir in the flour and let it get a golden color.
From juliapacheco.com


LOADED BAKED POTATO SOUP - CULINARY HILL
2020-10-04 Whisk in flour until smooth and lightly browned, about 1 minute. Whisking constantly, add milk and cook until thickened, about 2 to 3 minutes. Add potatoes, scallions, and ½ teaspoon salt and bring to boil. Reduce heat, cover, and simmer until potatoes are …
From culinaryhill.com


BAKED POTATO SOUP (VEGETARIAN OPTION) - GOOD. FOOD. STORIES.
2022-03-18 Slice the bacon into 1/2-inch pieces. Add to a small to medium (3- to 5-quart) Dutch oven or other heavy-bottomed stockpot. Cook the bacon over medium heat until crispy, about 10 minutes. Remove the crispy pieces with a spoon or spatula, leaving the rendered fat in the pot. Reduce the heat to medium-low.
From goodfoodstories.com


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