Creamy Baked Potato Soup Recipes Recipe For Meatloaf

BAKED POTATO SOUP

Steps:

• Fry bacon in a large pot until crisp. Remove bacon and set aside leaving the drippings in the pot.
• Reduce heat to medium low and add diced onion to drippings. Cook until tender, about 5-7 minutes.
• Add garlic and flour, cook 1 minute while stirring. 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.
• Garnish with a dollop of sour cream, reamining bacon, green onion and serve hot.

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.

LEFTOVER MEATLOAF SOUP

Steps:

• In a medium pot, heat the chicken broth to a simmer, then stir in the meatloaf, mashed potatoes, green beans, carrots, onions and escarole. Bring back to a simmer and cook until the escarole is wilted and the meatloaf is heated through, about 5 minutes.
• Top with the chopped fresh herbs and serve.

BAKED POTATO SOUP

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).

CREAMY BAKED POTATO SOUP

Steps:

• Melt the butter in a large saucepan, then add flour and stir with a wire whisk to make a roux.
• Mix warm water with bouillon, potato flakes, and seasonings.
• Slowly, add to roux, stirring gently, mixing until no lumps remain.
• Add milk and cream slowly, stirring till smooth and slightly thickened.
• Reduce heat and simmer for 15 minutes.
• In a separate large pot, cover potatoes with water, boil then simmer for 20 minutes.
• Strain the potatoes, and gently mash in pot till broken up just a little.
• Combine the potatoes with the soup to complete. Add extra potato flakes as needed to desired consistency.
• In a separate skillet, fry up bacon and add to soup. Sauté mushrooms & onions in the bacon fat. Add to soup and sprinkle with cheddar cheese. Yum!

CREAMY BAKED POTATO SOUP

Steps:

• Peel and cut up potatoes into bit size cubes. Boil approximately 45 minutes or until potatoes are soft.
• While potatoes are cooking, make roux by combining margarine and flour over medium high heat until margarine is melted.
• Slowly add milk and allow to thicken, continuosly stir making sure roux does not stick to the bottom of the pan.
• Stir in chopped onion and bouillon, simmer for 5 minutes, continuously stirring roux.
• Then add cream of celery soup, chicken broth and pepper.
• Simmer to desired creaminess being sure that sauce does not burn or stick to pan.
• Strain potatoes. Mix roux and potatoes together. Top each serving with cheese, bacon and sour cream to taste.

CREAMY BAKED POTATO SOUP

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.