Loaded Carrot Potato Soup Recipes

CARROT & POTATO SOUP

Steps:

• Saute onions& garlic in margarine until tender.
• Add chicken broth, carrots, potatoes, Italian seasoning and bay leaf.
• Simmer, uncovered, until vegetables are tender, about 20-25 minutes .
• Discard bay leaf and puree soup.
• Season with salt& pepper.

COPYCAT LONGHORN STEAKHOUSE LOADED POTATO SOUP

Steps:

• 1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.

LOADED POTATO SOUP II

Steps:

• Place potatoes and salt in a large saucepan with water to cover. Bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside.
• In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent.
• Combine potatoes, vegetable mixture, cream of potato soup and milk in a large pot over low heat. Simmer 15 minutes, adjusting milk to desired thickness. Serve.

LOADED POTATO SOUP I

Steps:

• Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
• While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
• Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.

PERFECT LOADED POTATO SOUP

Steps:

• In large soup pot, fry bacon to crisp. Set aside bacon. Reserve grease in the pot (about 1 tablespoon; discard excess).
• Add butter to the bacon grease.
• Cook the onion, celery, carrot, and leek in the butter/grease mixture until fairly tender.
• In a small bowl, mix the flour, salt, pepper, paprika, dried mustard, and thyme. Add to the tender vegetables/butter/grease mixture in the pot. Stir constantly for 1-2 minutes.
• Add milk. Stir constantly until thickened (about 5 minutes).
• Add potatoes and stock. Add enough stock so that it covers the vegetables and has some extra liquid.
• Simmer gently until the vegetables are all tender. Stir frequently to avoid the milk/etc from sticking.
• When vegetables are tender, remove about a third to half of the soup (or however much you like it, depending on how smooth you like your soup) and blend until smooth. Return to pot. Stir.
• Remove from heat. Add cheese. Stir to melt.
• Adjust salt & seasonings.
• Serve. Garnish each bowl with bacon and a dollop of sour cream and a sprinkle of chives.