Potato Soup For Busy People Recipes

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BAKED POTATO SOUP FOR A CROWD



Baked Potato Soup for a Crowd image

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

12 large idaho potatoes (8-9 lbs)
2 medium onions
1/2 cup virgin olive oil
1 quart sour cream
1 cup bacon grease
1/2 lb mozzarella cheese, grated
1 quart whipping cream
10 1/2 ounces cream of mushroom soup
2 teaspoons granulated garlic
2 teaspoons white pepper
1 teaspoon salt
1/2 lb butter, melted
1/2 lb cheddar cheese, shredded
1 bunch green onions or 1 bunch shallot, chopped
2 cups bacon bits, crumbled

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



Potato Soup for a Crowd of 50 image

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

5 lbs potatoes
3 quarts water
2 tablespoons salt
1 tablespoon msg (optional)
3 lbs onions
1 cup butter or 1 cup margarine
1/2 cup all-purpose flour
4 quarts milk
2 cups cream
white pepper
1 cup chopped chives or 1 cup scallion top

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

BEST EVER POTATO SOUP



Best Ever Potato Soup image

You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed
2 green onions, thinly sliced, optional

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.

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