HOUSTON'S BAKED POTATO SOUP
Enjoy Houston's Baked Potato Soup at home.
Provided by Stephanie Manley
Categories Soup
Time 30m
Number Of Ingredients 13
Steps:
- Wash and scrub potatoes, pat dry. Rub potatoes with butter and place in baking pan, bake at 350 for 1 hour and 15 minutes or until the done.
- Remove from oven and cool slightly. When the potatoes have cooled enough to touch, peel 4 of the potatoes, we will need the skin on the 5th potato.
- While potatoes are cooling, add fennel seeds to milk and half and half, and scald the milk. Scalding is heating milk at a moderated temperature just until a boiling point but not boiling and quickly remove from heat.
- Scalding will keep the mixture from separating. Let milk cool slightly with fennel seeds in the mixture. When potatoes or cool enough to work with carefully cut 4 in half and place in a food processor.
- Potatoes should measure out to 1 1/2 - 2 cups cooked potato. Dice the 5th potato and set aside, leave the potato skins on this potato. To the cooked potato add sour cream, chives, salt, pepper, celery salt and 1/2 cup plus 1 tablespoon shredded cheddar cheese.
- Strain the fennel seeds from warm milk and discard seeds, pour milk mixture into food processor and processes 1 1/2 - 2 minutes until smooth.
- Place mixture into a saucepan add butter and diced potato stir frequently and simmer on very low setting for about 15 - 20 minutes. When ready to serve ladle into individual bowls and garnish with cheddar cheese, bacon, and green diced onion.
Nutrition Facts : Calories 327 kcal, Carbohydrate 29 g, Protein 10 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 51 mg, Sodium 447 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
RESTAURANT-QUALITY BAKED POTATO SOUP
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
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
HOULIHAN'S BAKED POTATO SOUP COPYCAT
Copy Cat Recipe. I received a ton from my mom.. Here's another...I haven't adjusted anything :O) On some I had to guess on the time and servings if I haven't tried them.
Provided by MissTiff16
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions in melted butter for 10 minutes in large kettle. Add flour to onions and butter and cook for four to five minutes, stirring until flour is absorbed.
- In a separate container, combine water, chicken bouillon, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture, one pint at a time.
- Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15 minutes.
- In a separate container, the potatoes should be covered with water, brought to a boil, and simmered for 20 minutes.
- Combine the potatoes with the soup to complete.
BUTERA'S BAKED POTATO SOUP
Sinfully rich, but so worth it! Recipe courtesy of "The Food Chronicles" - Ann Criswell, Food Editor of the Houston Chronicle Newspaper
Provided by DailyInspiration
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a medium-size saucepan over medium heat.
- Using a wire whisk, slowly blend in flour until thoroughly blended.
- Gradually add milk, whisking constantly.
- Whisk in salt and pepper and simmer over low heat, stirring constantly.
- Cut potatoes in half, scoop out the "meat" and set aside.
- Chop half the potato peels (optional) and discard the remainder.
- When milk mixture is very hot, whisk in potato meat.
- Stir in green onions and potato peels.
- Whisk well, then add sour cream and crumbled bacon. Heat thoroughly.
- Add cheese, a little at a time, stirring until all is incorporated.
- Garnish with chives, grated cheese and bacon crumbles.
Nutrition Facts : Calories 644.7, Fat 42, SaturatedFat 23.7, Cholesterol 112.1, Sodium 520.5, Carbohydrate 50.4, Fiber 4.5, Sugar 2.8, Protein 18.2
BAKED POTATO SOUP I
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
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
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