Cooking Light Loaded Potato Soup Recipes

LOADED POTATO SOUP

Steps:

• Set a large Dutch oven over medium-high heat. Add the bacon and cook until crispy, 6 to 8 minutes; remove to a plate. When cool, crumble and set aside for garnish.
• Add the onions and garlic to the pot, and cook in the rendered bacon grease until softened, 4 to 5 minutes. Add the flour and some salt and pepper, and stir until combined. Cook for 3 minutes, so the raw flour taste cooks out. Add the chicken broth and heavy cream, whisking to remove any flour lumps. Add the potatoes and cook over medium heat until tender, about 10 minutes.
• With a potato masher, break up the cooked potatoes¿this will yield a thick and chunky consistency. Whisk in sour cream and then the shredded cheddar; let it melt through.
• Serve garnished with crispy crumbled bacon and sliced scallions.

SLOW COOKER LOADED POTATO SOUP

Steps:

• Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
• Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
• Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream and sour cream and whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
• Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, 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.

LOADED POTATO SOUP I

Steps:

• Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
• While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
• Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.

LOADED BAKED POTATO

Steps:

• Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.
• Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.
• Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.
• When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.
• Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.
• Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.

LOADED POTATO SOUP

Steps:

• In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
• In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
• Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
• Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

COOKING LIGHT LOADED POTATO SOUP

Steps:

• Pierce potatoes with a fork.
• Microwave on high 13 minutes or until tender.
• Cut in half and cool slightly.
• While potatoes cook, heat oil in a saucepan over medium-high heat.
• Add onion and saute 3 minutes.
• Add broth.
• Combine flour and 1/2 cup milk.
• Add to pan with 1 1/2 cups milk.
• Bring to a boil and stir often.
• Cook 1 minute.
• Remove from heat and stir in sour cream, salt, and pepper.
• Arrange bacon on a paper towel on microwave-safe plate.
• Cover with a paper towel and microwave on high for 4 minutes.
• Crumble bacon.
• Discard potato skins.
• Coarsely mash potatoes into soup.
• Top with cheese, green onions, and bacon.

COPYCAT LONGHORN STEAKHOUSE LOADED POTATO SOUP

Steps:

• 1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.

COOKING LIGHT BAKED POTATO SOUP RECIPE

Steps:

• Preheat oven to 400 degrees. Pierce potatoes with a fork; bake for 1 hour or until tender. Cool. Peel potatoes; coarsely mash and discard skins. Place flour in a large pan; 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 pepper, stirring constantly until cheese melts. Stir in sour cream and ½ cup onion. Cook over low heat for 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each bowl. Sprinkle each with 1 1/2 tsp cheese and 1 1/2 tsp onion and about 1 tablespoon bacon. Serve.

LOADED POTATO SOUP!!

Steps:

• Cook bacon in oven at 350 until crisp set aside (keep drippings).
• Boil potatoes and onions in chicken stock until tender.
• In a separate pan put bacon grease and butter mix with flour to form a roux.
• When roux is cooked to remove flour taste add milk slowly and stir to thicken.
• While thickening the milk mash half of the potatoes add bacon crumbles and continue to cook on low heat.
• When milk mixture is thickened add to potatoes and stir to incorporate.
• Season to taste add about 3 dollops of sour cream and a handful of cheddar cheese.
• Top with green onions, sour cream and bacon.

LOADED POTATO SOUP

Steps:

• Layer sliced potatoes in a lightly greased 6 quart slow cooker; top with chopped onions.
• Stir together chicken broth, salt, and pepper; pour over potatoes and onion. Broth will not completely cover potatoes and onion. Cover and cook on HIGH 3-5 hours or until potatoes are tender.
• Mash mixture with a potato masher; stir in half and half. Cover and cook on HIGH 20 more minutes or until mixture is thoroughly heated.
• Ladle into bowls, and serve with toppings of shredded Cheddar, crumbled bacon, green onion slices.

YUMMY LOADED POTATO SOUP

Steps:

• In a large soup pot, melt butter. Add onions, carrots, garlic, broccoli and parsley; saute for about 5-7 minutes or until softened.
• Add the broth, hash browns, paprika, pepper, and celery salt.
• Bring to boil.
• Reduce heat to low and simmer for about 20 minutes or until everything is soft.
• In a separate saucepan, melt the 6 tbsp butter. Stir in the flour and stir constantly while cooking for 3 minutes. Stir this into the soup.
• Add the milk and cheese to soup.
• Cook and stir soup mixture until heated through and thickened. Add salt to taste.
• Stir in optional ham or bacon; if using it.

PERFECT LOADED POTATO SOUP

Steps:

• In large soup pot, fry bacon to crisp. Set aside bacon. Reserve grease in the pot (about 1 tablespoon; discard excess).
• Add butter to the bacon grease.
• Cook the onion, celery, carrot, and leek in the butter/grease mixture until fairly tender.
• In a small bowl, mix the flour, salt, pepper, paprika, dried mustard, and thyme. Add to the tender vegetables/butter/grease mixture in the pot. Stir constantly for 1-2 minutes.
• Add milk. Stir constantly until thickened (about 5 minutes).
• Add potatoes and stock. Add enough stock so that it covers the vegetables and has some extra liquid.
• Simmer gently until the vegetables are all tender. Stir frequently to avoid the milk/etc from sticking.
• When vegetables are tender, remove about a third to half of the soup (or however much you like it, depending on how smooth you like your soup) and blend until smooth. Return to pot. Stir.
• Remove from heat. Add cheese. Stir to melt.
• Adjust salt & seasonings.
• Serve. Garnish each bowl with bacon and a dollop of sour cream and a sprinkle of chives.

LOADED POTATO SOUP II

Steps:

• Place potatoes and salt in a large saucepan with water to cover. Bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside.
• In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent.
• Combine potatoes, vegetable mixture, cream of potato soup and milk in a large pot over low heat. Simmer 15 minutes, adjusting milk to desired thickness. Serve.