Fancy Baked Potato Soup Recipes

RESTAURANT-QUALITY BAKED POTATO SOUP

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.

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.

THE BEST BAKED POTATO SOUP EVER!

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!

ALMOST-FAMOUS BAKED POTATO SOUP

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.

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.

ABSOLUTELY ULTIMATE POTATO SOUP

Steps:

• In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
• Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
• In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

BEST EVER POTATO SOUP

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.

MAKEOVER BAKED POTATO SOUP

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-12 minutes or until tender, turning once., Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels., In the drippings, saute onion until tender. Stir in 1/4 cup flour; cook and stir for 5-7 minutes or until golden brown. Gradually stir in broth. Add the parsley, garlic, basil, salt, pepper and hot pepper sauce. Bring to boil; cook and stir for 2 minutes or until thickened., In a small bowl, whisk the remaining flour with milk until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened., Peel and cube potatoes; add to soup. Add bacon. Cook and stir until heated through. Add cheese and green onions; stir just until cheese is melted. Garnish with additional parsley, cheese, green onions and bacon if desired.

FANCY BAKED POTATOES

Steps:

• Scrub and pierce potatoes; rub with oil if desired. Bake at 375° for 1 hour or until tender. Cool. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Discard two shell halves., In a large bowl, mash pulp with butter. Stir in the milk, sour cream, salt, pepper and half of the pimientos and chives. Spoon into potato shells. Place on a baking sheet. , Bake, uncovered, at 375° for 20-30 minutes or until heated through. Sprinkle with remaining pimientos and chives.

FAKE BAKED POTATO SOUP

Steps:

• Put all ingredients in a large pot, stir really well.
• Heat on a low temperature and keep stirring occasionally, it's got milk, so it might scorch if you're not careful.
• Serve with some french bread from the deli.

BAKED POTATO SOUP WITH CRISPY POTATO SKINS

Steps:

• Heat oven to 400°F. Scrub potatoes clean; prick each a few times with fork. Bake directly on rack in center of oven 60 to 70 minutes or until tender. Cool 10 minutes.
• Increase oven temperature to 450°F. Cut each potato in half; scrape potatoes out of skins into bowl, leaving 1/4-inch shell. Mash potatoes with fork or potato masher. Set aside. Brush shells, inside and out, with melted butter; sprinkle with salt. Cut each shell in half lengthwise, and then into 1/2-inch strips crosswise. Place on cookie sheet; bake about 20 minutes or until golden and crispy. Set aside.
• Meanwhile, in 4-quart Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon with slotted spoon; set aside. Decrease heat to medium. Add onion. Cook 3 to 4 minutes, stirring occasionally, until tender. Add 3 tablespoons of the flour, the thyme leaves and pepper; cook 1 to 2 minutes, stirring occasionally. Beat in chicken broth and mashed potatoes with whisk; heat to boiling. Reduce heat to low; simmer 30 minutes. Stir in cream; heat to simmering. In medium bowl, toss 1 1/2 cups of the cheese with remaining 1 tablespoon flour. Add cheese mixture, 1/2 cup at a time, until cheese is melted and soup is smooth after each addition.
• To serve, ladle soup into serving bowls. Garnish with remaining cheese, sour cream, green onions, bacon and crispy potato skins.

FANCY BAKED POTATO SOUP

Steps:

• Pre-heat oven to 425 degrees.
• Scrub potatoes under running water.
• Pat dry.
• Prick potatoes a few times with a fork.
• Bake potatoes in pre-heated oven until tender, about 40 to 60 minutes.
• Remove potatoes and allow them to cool.
• When cool, cut each potato in half, lengthwise.
• Then, scoop out each potato and discard (or save for another use) the skins.
• In a large saucepan, heat butter, add and cook green onion until tender. Stir in flour, dill, salt and pepper.
• Add milk all at once and stir until thickened and bubbly.
• Then, cook for one more minute.
• At this point, add the potato pulp and 1/2 of the cheese.
• Stir until cheese melts.
• Now, you're ready:.
• Pour soup into pre-heated bowls.
• Garnish each serving with some of the remaining cheese, green onion and bacon.
• Don't mix or layer the garnishes. Rather, place each in its own spot atop the soup.
• Enjoy.