Creamy Baked Potato Soup Recipes Recipes Recipe Fo

CREAMY POTATO SOUP

Steps:

• In a large saucepan cook bacon until crisp. Set bacon aside, along with 3 tablespoons of bacon drippings.
• Add potatoes, onion, carrot and celery to drippings. Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally.
• Stir in milk, salt and pepper. Bring to a boil.
• In separate bowl, stir together sour cream, flour and paprika. Gradually stir 1 cup of hot soup mixture into sour cream mixture.
• Pour sour cream mixture into soup mixture. Cook until small bubbles break soups service. Top with chopped bacon pieces.

BAKED POTATO SOUP

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.

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.

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.

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.

BAKED POTATO SOUP

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.

POTATO SOUP WITH CREAM CHEESE

Steps:

• Combine broth, potatoes, onion, garlic salt, seasoned salt, sea salt, cayenne, basil, and parsley in a slow cooker. Cover and cook until potatoes are tender on Low, 6 to 8 hours, or on High, 4 to 6 hours.
• Use a potato masher to mash the potatoes in the slow cooker to preferred consistency. Add the cream cheese in spoonfuls to melt until smooth.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Stir into soup or set aside as a serving garnishment. Heat until ready to serve.

SUE'S CREAM OF BAKED POTATO SOUP

Steps:

• Scrub and pierce potatoes. Bake at 400° for 50-60 minutes or until tender., Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Set aside bacon., Saute onion in drippings until tender. Add garlic; cook 1 minutes longer. Stir in the broth, soup and evaporated milk. Bring to a gentle boil. Remove pulp from potatoes; stir into soup mixture. Discard potato shells., Cool slightly. In a blender, process half of the soup until smooth. Return to pan. Add the process cheese, 2% milk, butter, basil and pepper; cook and stir until cheese is melted. Sprinkle servings with cheddar cheese and bacon.

BAKED POTATO SOUP (THICK & CREAMY)

Steps:

• In a dutch oven or large kettle over medium heat, cook the bacon until crisp.
• Remove bacon drippings into a cup.
• Put 2 Tablespoons of bacon drippings back into the pan along witht the butter, chopped onions and celery.
• Cook, stirring, until vegetables are tender.
• Stir in the sliced green onions and flour until blended.
• Stir in the chicken broth; cover and continue cooking, rfrequently, until the mixture is thickened and vegetables are very tender.
• Stir in 1/2&1/2, diced potatoes, salt, pepper, and cheese.
• Continue cooking until cheese is melted.
• Blend about 1/3 of the soup in batches until smooth.
• Add the blended soup back into the pot and add sour cream.
• Cook, stirring constantly, (don't walk away at all) until soup is hot.
• Serve the soup garnished with bacon and extra sliced green onions, if desired.

CREAMY POTATO SOUP

Steps:

• In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

BAKED POTATO SOUP II

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.