BAKED POTATO SOUP FOR A CROWD
I got this recipe online from Custom Catering's. This is not for anyone on a diet, but everyone will be talking about it! It is very thick and delicious. I have simpler recipes, but if you want to impress this is the one.
Provided by Chef likestocook
Categories Winter
Time 2h
Yield 2 gallons
Number Of Ingredients 15
Steps:
- Coat the potatoes in the olive oil.
- Bake potatoes and onions in 375°F oven for 45 minutes.
- Let cool for 30 minutes.
- Cut the potatoes in half lengthwise; use a spoon to scoop out the potato.
- Peel the skin and roots from the onion.
- Use a food processor to blend all of the ingredients except cheddar cheese, green onions, and bacon bits. The heat will melt the cheese.
- Put the blended soup into a 10 quart stock pot over low heat until serving temperature.
- Put shredded cheddar, bacon bits, and onions for everyone to use to top their soup.
Nutrition Facts : Calories 7411.8, Fat 581.3, SaturatedFat 308.5, Cholesterol 1376, Sodium 4884.4, Carbohydrate 450.1, Fiber 52.7, Sugar 29.2, Protein 126.5
POTATO SOUP FOR A CROWD OF 50
Make and share this Potato Soup for a Crowd of 50 recipe from Food.com.
Provided by Olha7397
Categories Potato
Time 1h5m
Yield 50 serving(s)
Number Of Ingredients 11
Steps:
- Peel 5 pounds potatoes and cut into small dice. Cover with 3 quarts water, add 2 Tablespoons salt and 1 Tablespoon monosodium glutamate, and cook, covered, until the potatoes are mushy. Whisk or beat until the mixture forms a puree.
- Meanwhile, chop 3 pounds onions. Melt 1/2 pound butter or margarine in a heavy pan, add the chopped onions, and cook, stirring often, until golden. (Do not allow the onions to brown.) Sprinkle with 1/2 cup flour and cook, stirring, for a few minutes.
- Heat 4 quarts milk and add gradually to the onion mixture, stirring. Cook, stirring, until the sauce is smooth and thickened. Simmer 10 minutes, stirring often. Combine the sauce with the potato puree. Heat well.
- Add 2 cups cream and heat gently (or use all milk or undiluted evaporated milk). Taste and adjust the seasoning with more salt and a little white pepper. Finely chop fresh chives or scallion greens to make about 1 cup. Serve the soup with a ladle, about 3/4 cup to a portion, and sprinkle each serving with about 1/2 teaspoon chopped chives. Serves 50 or more.
- The Complete Potato Cookbook.
Nutrition Facts : Calories 161.7, Fat 9.6, SaturatedFat 6, Cholesterol 31.3, Sodium 351.4, Carbohydrate 15.6, Fiber 1.4, Sugar 1.6, Protein 4.1
LOADED BAKED POTATO SOUP
Everyone who has tried this soup loves it. It is a good soup for veggie haters. Baking the potatoes first gives them the perfect texture for this thick creamy soup. You won't be disappointed. I always serve this with crackers and top the soup with a bit more shredded Cheddar, crumbled bacon, and a dollop of sour cream.
Provided by xtal420
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
- Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
- Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 50 g, Cholesterol 93.2 mg, Fat 29.6 g, Fiber 4.2 g, Protein 22.5 g, SaturatedFat 17.2 g, Sodium 817.3 mg, Sugar 11.6 g
POTATOES FOR A CROWD
Here's a creamy comforting potato casserole to make when you need a side dish sure to please a large group. It's so simple to assemble, and everyone likes the flavor. -Merrill Powers Spearville, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 10 casseroles (about 10 servings each).
Number Of Ingredients 8
Steps:
- In several large bowls, combine all ingredients. Transfer to 10 greased 11x7-in. baking dishes. Bake, uncovered, at 350° for 45-55 minutes or until potatoes are tender.
Nutrition Facts : Calories 74 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 122mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
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