Penzeys Baked Potato Soup Recipes

Baked Potato Soup image

Provided by Trisha Yearwood

Time 1h20m

Yield 10 servings

Number Of Ingredients 10

4 large baking potatoes
6 bacon slices, plus crumbled cooked bacon, for serving
2/3 cup (11 tablespoons) butter
2/3 cup all-purpose flour
8 cups milk
5 ounces Cheddar, shredded, plus more for serving
2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 green onions (scallions), finely chopped, plus more for serving
8 ounces sour cream, plus more for serving

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.

Penzey's Baked Potato Soup image

Provided by House

Categories Stew

Time 2h

Yield 8 serving(s)

Number Of Ingredients 12

5 lbs russet baking potatoes
1/2 lb bacon
3 cups 2% low-fat milk
1/2 cup butter
3 cups onions, minced
7 1/2 cups chicken stock (or 1 TB of chicken soup base dissolved in 7 1/2 cups of)
water
3/4 cup all-purpose flour
1/2 teaspoon thyme
1 tablespoon parsley
1/4 teaspoon cayenne pepper
1 teaspoon salt (optional)

Steps:

Preheat oven to 350°F.
Wash and dry potatoes, poke with a fork, and bake for 1 hour and 15 minutes or until soft.
Cool to room temperature by refrigerating for 1 hour.
Remove the skins and coarsely chop the potatoes; set aside.
Finely chop bacon and fry until crispy.
Drain the bacon on paper towels and set aside.
Let the milk come to room temperature.
Place 1 1/2 cups of chopped potatoes into blender.
Blend or mash with a little water to make potatoes thin, yet smooth and creamy.
In a large, heavy pot, melt the butter over medium-low heat.
Add the onions and cook until they are soft and translucent, about 10 minutes.
In a separate pan, heat the chicken broth to boiling.
Using a wooden spoon, gradually mix the flour into the onion mixture, slowly add the rest of the chicken broth to the onion mixture.
Next, add the potato puree. Mix well.
Lower the heat to simmer and cook for 30 minutes. Stir often.
If soup is too thick, thin with more milk.
Add 3/4 of the crisp bacon and mix well.
Serve garnished with the remaining bacon, cheddar cheese, and chives.

Nutrition Facts : Calories 645.1, Fat 29.2, SaturatedFat 13.5, Cholesterol 63.9, Sodium 696.7, Carbohydrate 77.1, Fiber 7.4, Sugar 13, Protein 19.6