Mock Baked Potato Soup Recipes

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.

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.

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.

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.

CROCK POT - STYLE LOADED BAKED POTATO SOUP

Steps:

• Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
• Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
• Stir in cream, cheese and chives.
• Top with sour cream (if used), sprinkle with bacon and more cheese.

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.

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.

QUICK BAKED POTATO SOUP

Steps:

• In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

MOCK BAKED POTATO SOUP

Steps:

• 1. Steam cauliflower until tender. Drain, place in baking dish, drizzle with olive oil and salt and pepper and broil until golden brown.2. Heat a little oil and saute onions until soft but not brown. Add cauliflower, broth and simmer until very tender. Puree half mixture in blender and return to pot.3. Add cheese, bacon, cream and chives and stir until cheese is melted. Add butter, stir until melted and serve.

MOCK BAKED POTATO SOUP

Steps:

• Microwave potatoes on high power until just cooked, about 18 to 20 minutes. Meanwhile, fry bacon in a large soup pot until crisp, 7 to 8 minutes. Remove with a slotted spoon and pour off all but 4 tablespoons of the drippings. Whisk in flour, then slowly whisk in milk and broth and bring to a simmer, seasoning generously with salt and white pepper.
• While soup comes to a simmer, remove potatoes from the microwave and using a knife and fork to break the potatoes into large chunks (they fall apart quite naturally at this point). Add them, skins and all, to the soup, along with the cheese and green onions. Stir well and allow to heat through, about 5 to 10 minutes. Adjust seasonings before serving.

MOCK BAKED POTATO SOUP

Steps:

• Microwave potatoes on high power until just cooked, about 18 to 20 minutes. Meanwhile, fry bacon in a large soup pot until crisp, 7 to 8 minutes. Remove with a slotted spoon and pour off all but 4 tablespoons of the drippings. Whisk in flour, then slowly whisk in milk and broth and bring to a simmer, seasoning generously with salt and white pepper.
• While soup comes to a simmer, remove potatoes from the microwave and using a knife and fork to break the potatoes into large chunks (they fall apart quite naturally at this point). Add them, skins and all, to the soup, along with the cheese and green onions. Stir well and allow to heat through, about 5 to 10 minutes. Adjust seasonings before serving.

CROCK POT BAKED POTATO SOUP

Steps:

• Wash potatoes and prick several times with a fork.
• Bake in foil in a preheated oven for 45 minutes to 1 hour or until done.
• Let cool.
• Cut potatoes.
• Melt butter in a heavy sauce pan over low heat.
• Add flour, stirring until smooth.
• Cook 1 minutes, stirring constantly.
• Gradually add milk.
• Cook over medium heat, stirring constantly until mixture is bubbly.
• Pour into crock pot and then add potato cubes, salt, pepper, green onions, crumbled bacon, cheddar cheese and chicken granules.
• Cook on High for 4 hours.
• Stir in the sour cream right before serving.
• If soup is to thick, add a little milk at a time until desired thickness is achieved.
• Garnish with additional sour cream and crumbled bacon.

MOCK BAKED POTATO SOUP

Steps:

• Microwave potatoes on high power until just cooked, about 18 to 20 minutes. Meanwhile, fry bacon in a large soup pot until crisp, 7 to 8 minutes. Remove with a slotted spoon and pour off all but 4 tablespoons of the drippings. Whisk in flour, then slowly whisk in milk and broth and bring to a simmer, seasoning generously with salt and white pepper.
• While soup comes to a simmer, remove potatoes from the microwave and using a knife and fork to break the potatoes into large chunks (they fall apart quite naturally at this point). Add them, skins and all, to the soup, along with the cheese and green onions. Stir well and allow to heat through, about 5 to 10 minutes. Adjust seasonings before serving.