Jens Healthyer Baked Potato Soup Recipes

LOADED BAKED POTATO SOUP RECIPE BY TASTY

Steps:

• Preheat your oven to 425˚F (220˚C).
• On a parchment paper-lined baking sheet, rub potatoes with salt, pepper, and olive oil.
• Bake in preheated oven for 40-50 minutes.
• Once cooled, peel and mash potatoes, and set aside.
• Heat oil in large pot over a medium-high heat.
• Add onion and garlic. Cook until translucent and garlic is fragant, about 5 minutes.
• Add butter and melt.
• Bring in flour and stir until mixture is lightly browned.
• Add in the chicken broth and cream cheese. Stir until fully incorporated
• Add in the mashed potatoes and combine.
• Season with salt and pepper.
• Garnish bowl with shredded cheese, bacon, and chives.
• Enjoy!

DOWN SOUTH BAKED POTATO SOUP

Steps:

• Bring first 7 ingredients to boil in a saucepan over medium-high heat.
• Cover and simmer over medium-low heat for 20 minutes, stirring occasionally.
• Whisk milk/flour mixture into saucepan; stir in cheese and bacon.
• Simmer, uncovered, 5-8 minutes, or until thick, stirring constantly.

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.

HEARTY BAKED POTATO SOUP

Steps:

• Place first seven ingredients in a 6-qt. slow cooker. Cook, covered, on low until potatoes are very tender, 6-8 hours., Mash potatoes slightly to break up and thicken soup. Add 1 cup cheese, cream and chives; heat through, stirring until blended. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

JEN'S HEALTHY(ER) BAKED POTATO SOUP

Steps:

• Pre-bake your potatoes (I like to lightly spritz them with Pam and then sprinkle with salt and onion powder).
• Melt the butter in a large saucepan over medium heat.
• Add onion and cook until tender (about 1 or 2 minutes depending on how fine the dice).
• Stir in flour and cook through.
• Gradually stir in broth and evaporated milk.
• Scoop potato pulp from 1.5 potatoes (reserve skin) and mash up. Add pulp to liquid mixture. Cook over medium heat (stir frequently or the bottom will burn!) until mixture just comes to boil.
• Dice up remaining potatoes and skin (not too small) and add to soup.
• Add Salt and Pepper to taste.
• Heat through and serve with optional toppings (but I love it as-is, really!).
• Serves 4 small servings, 2 big servings. Cook time includes time to bake potatoes.