Kbs Baked Potato Soup Sp5 Recipes

KETO LOADED "BAKED POTATO" SOUP

Steps:

• Place a large baking sheet in the center rack of the oven. Preheat the oven to 425 degrees F.
• In a large bowl, toss the cauliflower and radishes with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully remove the hot baking sheet from the oven and spread the vegetables on the baking sheet in a single layer. Roast until the vegetables are tender and caramelized in spots, stirring once or twice, 25 to 30 minutes.
• Place the bacon in a large saucepan over medium-low heat. Cook, stirring occasionally, until the bacon is crisp and golden, 10 to 13 minutes. Using a slotted spoon, transfer the bacon to a small dish. Pour off all but 1 tablespoon bacon fat. Add the onion and celery to the pan, sprinkle with 1/4 teaspoon salt and cook, stirring, until tender, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Pour in the broth, add the roasted vegetables and bring to a boil. Reduce the heat, partially cover and simmer to allow the flavors to meld, about 20 minutes.
• Working in batches, transfer the soup to a blender. Add the butter and 3/4 cup cheese and blend, being careful of hot liquid, until smooth. Season with salt, pepper and hot sauce if desired. Return the soup to the pan to rewarm if needed.
• Kcals: 330, Total Fat: 24 g, Sat Fat: 12 g, Cholesterol: 60 mg, Sodium: 1230 mg, Carbs: 14 g, Fiber: 4 g, Protein: 22 g, Sugar: 5 g

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).

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.

QUICK AND EASY LOADED BAKED POTATO SOUP #SP5

Steps:

• Start by heating the potato's half way in the microwave.
• Bring 2 cups of milk to a low boil. add chopped onions.
• Add potato's to heated milk/onions, stir until blended well.
• Slowly add rest of milk 1 cup at a time, blending well until reaching desired consistency.
• Add 2 cups of cheese slowly, mixing well to prevent clumping. (use rest for garnish).
• Add half of bacon to soup mix well, (use rest for garnish).
• Served immediately, with crusty Italian or bread of your choice :).

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.

BAKED POTATO SOUP WITH SHARP CHEDDAR #SP5

Steps:

• Cook bacon in a large pot over medium heat until browned. Remove from pan and crumble or dice into small pieces. Do not drain fat.
• Add diced onions to the bacon fat and cook until translucent. Drain onions and then return to the pot.
• Add mashed potatoes and milk to the pot. Whisk until smooth.
• Add bacon and cheddar cheese.
• Increase heat to medium high and stir occasionally until the soup begins to boil.
• Lower heat to just above medium low and let simmer for 15 minutes.
• Serve with sharp cheddar cheese to sprinkle on top of the soup and enjoy!

EASY LOADED BAKED POTATO CASSEROLE #SP5

Steps:

• Preheat oven to 350, use 1tbls. butter to grease a 9x13 in backing dish.
• In a frying pan, brown the bacon on medium high turning until desired color, approximately 10 minutes, when bacon is finished, chop up into small bacon bit size pieces.
• In a bowel mix 1 1/2c cheddar cheese, 2/3 ranch packet and mashed potatoes together and spread into casserole dish, put in oven for 15-20 min or until the casserole is blended.
• Add bacon and remaining cheese, remove when cheese is melted, approximately five more minutes.

BAKED POTATO SOUP

Steps:

• Bake potatoes at 350 degrees for 65-75 minutes or until tender; cool completely.
• Peel and cube potatoes.
• In a large saucepan, melt butter; stir in flour, salt and pepper until smooth.
• Gradually add milk.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from the heat; whisk in sour cream.
• Add potatoes and green onions; mix well.
• Ladle into serving bowls; top with bacon and cheddar cheese.
• Enjoy.

EASY BAKED POTATO SOUP

Steps:

• Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons drippings., Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, Liquid Smoke if desired and reserved potatoes to the drippings. , Cook, uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon.

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.

KB'S BAKED POTATO SOUP #SP5

Steps:

• To make soup, in a large stock pot place 2 tablespoon of butter or olive oil, diced onions, and bacon. Sauté until the onions begin to brown and the bacon starts to crisp up. Once the onion are light brown and the bacon crisp add the milk. Bring milk up to a slight simmer, add mashed potatoes until you get the soup as thick or as thin as you would like. In the meantime, heat oven to 425 degrees, use the remaining butter or olive oil toss the diced potatoes and place on a cookie sheet. Roast until they begin to brown slightly. Remove and allow to cool. Once you have it at the right consistency to the soup, add the roasted diced potatoes and heat through.
• Serve in bowls and top with your favorite baked potato toppings. Garnish top soup with sour cream, cheddar cheese, diced chives, or whatever you would put on your baked potato.
• Enjoy!