Quick Baked Potato Soup Recipes

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BAKED POTATO SOUP I



Baked Potato Soup I image

Thick and creamy. Uses leftover baked potatoes.

Provided by Sherry Haupt

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 10

12 slices bacon
⅔ cup margarine
⅔ cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 ¼ cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

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.

Nutrition Facts : Calories 747.9 calories, Carbohydrate 49.7 g, Cholesterol 84.5 mg, Fat 49.3 g, Fiber 2.3 g, Protein 27.2 g, SaturatedFat 19.6 g, Sodium 1335.2 mg, Sugar 15.8 g

EASY BAKED POTATO SOUP



Easy Baked Potato Soup image

I came up with this comforting soup when I was crunched for time and wanted to use up leftover baked potatoes. Since then, it has become a mealtime staple. Its wonderful aroma always gets cheers from my husband when he arrives home from work. -Julie Smithouser, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

3 to 4 medium baking potatoes, baked
5 bacon strips, diced
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
3-1/2 cups 2% milk
2 teaspoons garlic powder
2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
1/4 teaspoon pepper
Dash Liquid Smoke, optional
1 cup sour cream
Shredded cheddar cheese

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.

Nutrition Facts : Calories 261 calories, Fat 16g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 618mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

BAKED POTATO SOUP



Baked Potato Soup image

I found our favorite soup in an unexpected place-a children's cookbook! This creamy comfort food is not only delicious but also scaled down to make a small amount that's perfect for my husband and me. -Linda Mumm, Davenport, Iowa

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

2 medium potatoes, baked and cooled
1 can (14-1/2 ounces) chicken broth
2 tablespoons sour cream
1/8 teaspoon pepper
1/4 cup shredded cheddar cheese
1 tablespoon crumbled cooked bacon or bacon bits
1 green onion, sliced

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.

Nutrition Facts : Calories 277 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 1061mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 11g protein.

ALMOST-FAMOUS BAKED POTATO SOUP



Almost-Famous Baked Potato Soup image

For a place with a carb-forward name, Panera Bread sells a lot of soup: nearly 250 million cups per year. Broccoli Cheddar has been the chain's perennial best seller, and the creamy Baked Potato Soup has never been far behind. The company has taken the potato soup off most menus permanently, and although we're not sure why it disappeared, we have a fix: Our test kitchen chefs created this version you can make at home.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/4-inch pieces
1 onion, finely chopped
2 scallions, sliced (white and green parts separated)
Kosher salt
3 tablespoons all-purpose flour
1/4 teaspoon celery seeds
1/4 teaspoon ground white pepper
1 1/4 pounds russet potatoes, peeled and cut into 1/2- to 3/4-inch pieces
1 cup half-and-half
2 ounces cream cheese
1 tablespoon grated parmesan cheese
1/4 to 1/2 teaspoon hot sauce
Shredded cheddar cheese and chopped fresh chives, for topping

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.

LEFTOVER BAKED POTATO SOUP



Leftover Baked Potato Soup image

Provided by Alton Brown

Categories     appetizer

Time 35m

Yield : 4 servings

Number Of Ingredients 12

3 tablespoons butter
1 1/2 cups finely diced leeks
1 1/2 tablespoons minced garlic
6 cups chicken stock, hot
4 large leftover baked potatoes, halved. pulp scooped out and put through a ricer
1 1/2 cups buttermilk
1/2 cup sour cream
1/2 cup freshly grated Parmesan
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons Sherry vinegar
1/4 cup minced chives

Steps:

  • In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine.
  • In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry vinegar.
  • Ladle into bowls and garnish with chives.

BAKED POTATO SOUP



Baked Potato Soup image

Provided by Trisha Yearwood

Categories     main-dish

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.

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.

BAKED POTATO SOUP II



Baked Potato Soup II image

This is an easy one to make, and quick too! Toppings are great added at the table. Serve with all your baked potato favorites - chopped green onions, grated cheese, sour cream.

Provided by JW

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 25m

Yield 5

Number Of Ingredients 5

⅓ cup butter
⅓ cup all-purpose flour
4 cups skim milk
6 large baking potatoes, scrubbed
1 cup sour cream

Steps:

  • Microwave potatoes until done.
  • While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
  • Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.

Nutrition Facts : Calories 644.8 calories, Carbohydrate 95.4 g, Cholesterol 56.7 mg, Fat 22.5 g, Fiber 10 g, Protein 18 g, SaturatedFat 14 g, Sodium 220.5 mg, Sugar 13.3 g

FULLY-LOADED BAKED POTATO SOUP



Fully-Loaded Baked Potato Soup image

The thickest and most delicious potato soup ever. I created this soup after having a similar soup at a restaurant. Incredible comfort food with ease! It's a very simple recipe to adjust to your taste. My family always asks for this soup in the winter. Garnish with chives, bacon crumbles, and Cheddar cheese.

Provided by Kristine Skaggs Frisone

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

6 strips bacon
5 Yukon Gold potatoes, cut into eighths
½ cup butter
1 small sweet onion, diced
2 cloves garlic, minced
3 tablespoons flour
1 teaspoon salt
1 teaspoon ground black pepper
1 pint half-and-half
3 (15 ounce) cans chicken broth
1 (8 ounce) container sour cream
2 cups shredded Cheddar cheese
1 teaspoon dried parsley

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove from skillet and crumble. Reserve drippings.
  • Place potatoes in a pot; cover with water. Bring to a boil. Reduce heat to medium-low. Cook, covered, until tender, 15 to 20 minutes. Drain.
  • Melt butter in a large skillet over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat; add the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through, about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.

Nutrition Facts : Calories 657.8 calories, Carbohydrate 30.3 g, Cholesterol 146.9 mg, Fat 51.1 g, Fiber 2.1 g, Protein 20.8 g, SaturatedFat 30.6 g, Sodium 2029.8 mg, Sugar 2 g

THE BEST BAKED POTATO SOUP EVER!



The BEST Baked Potato Soup Ever! image

This really is the best baked potato soup I have ever tasted. I've had this recipe for quite a while now and I thought it was time to share with you guys!

Provided by Jeanette G

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken broth
2 cups water
1/4 cup cornstarch
1 cup instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup heavy whipping cream or 1 cup half-and-half
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
1 chopped green onion (green part only)

Steps:

  • Wash potatoes thoroughly and microwave until tender.
  • If you would like you can always bake in a 400 degree oven for one hour or until done.
  • As the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown.
  • Add in your flour to make a roux.
  • Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil.
  • Reduce your heat and simmer for about 5 minutes.
  • Take your cooled potatoes and peel off the skin and chop up into desired pieces.
  • Add in your chopped up potatoes and the heavy whipping cream to your soup and bring it back to a boil.
  • Reduce heat and simmer for about 15 minutes or until it is thick.
  • Garnish with cheddar cheese, crumbled bacon and green onions.
  • ENJOY!

BAKED POTATO CHEDDAR SOUP



Baked Potato Cheddar Soup image

A few simple kitchen staples makes for an impressive soup. Use a better-quality yellow cheddar cheese; it adds greater depth of color and flavor to this dish. -Kristin Reynolds, Van Buren, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1/3 cup all-purpose flour
3 cups milk
2 large potatoes, baked, peeled and coarsely mashed (1-1/2 pounds)
1/3 cup plus 2 tablespoons shredded cheddar cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1/2 cup thinly sliced green onions, divided
Crumbled cooked bacon, optional

Steps:

  • In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted., Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese and onions and, if desired, bacon.

Nutrition Facts : Calories 392 calories, Fat 15g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 469mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 3g fiber), Protein 14g protein.

QUICK CREAMY POTATO SOUP



Quick Creamy Potato Soup image

A yummy and easy to make potato soup. Kids love it.

Provided by Amanda

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 8

8 slices bacon
1 cup chopped onion
4 cups cubed potatoes
2 (10.75 ounce) cans condensed cream of chicken soup
2 ½ cups milk
salt to taste
ground black pepper to taste
1 teaspoon dried dill weed

Steps:

  • In a large saucepan, cook bacon until crisp. Remove bacon, and set aside. Drain all but 3 tablespoons bacon fat from the pan.
  • Brown onions in bacon fat over medium heat.
  • Add potatoes, and enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes.
  • Stir together soup and milk until smooth; add to potato mixture. Heat, but do not boil. Add salt and pepper to taste, and stir in dill weed. Crumble bacon; stir in just before serving soup, or sprinkle on top to garnish.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 32.9 g, Cholesterol 41.7 mg, Fat 24.8 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 8.5 g, Sodium 1026.2 mg, Sugar 7.2 g

QUICK BAKED POTATO SOUP



Quick Baked Potato Soup image

"A good friend who runs a bed-and-breakfast game me this creamy potato soup recipe that's become a winter favorite," recalls Kristi Teague of Southside, Tennessee. "A dash of hot sauce a little basil give it special flavor."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4-5 servings.

Number Of Ingredients 13

3 bacon strips, diced
1 small onion, chopped
1 garlic clove, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large potatoes, baked, peeled and cubed (about 2 cups)
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded cheddar cheese
Minced fresh parsley

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.

Nutrition Facts : Calories 290 calories, Fat 13g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 1166mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

RESTAURANT-QUALITY BAKED POTATO SOUP



Restaurant-Quality Baked Potato Soup image

This is a great baked potato soup. It tastes so good you will think you are in a restaurant and not in your own kitchen.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h45m

Yield 6

Number Of Ingredients 16

2 potatoes
3 tablespoons margarine
2 cups chopped white onion
2 tablespoons all-purpose flour
4 cups chicken stock
2 cups water
¼ cup cornstarch
1 ½ cups instant mashed potato flakes
1 teaspoon salt
¾ teaspoon ground black pepper
½ teaspoon dried basil
⅛ teaspoon dried thyme
1 cup half-and-half
½ cup shredded Cheddar cheese
8 ounces bacon - cooked and crumbled
2 green onions, chopped

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.

Nutrition Facts : Calories 491.8 calories, Carbohydrate 36.3 g, Cholesterol 66.5 mg, Fat 29.2 g, Fiber 3.7 g, Protein 21 g, SaturatedFat 11.1 g, Sodium 1418.5 mg, Sugar 3.3 g

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EASY POTATO SOUP RECIPE (30 MINUTES!) FROM THE FOOD CHARLATAN
2022-03-28 Make the white sauce (bechamel). Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.
From thefoodcharlatan.com
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QUICK BAKED POTATOES (EASY SHORTCUT!) – A COUPLE COOKS
2020-01-18 No need for foil! Just rub the potatoes lightly in olive oil. Place the cut side down. Baking the potatoes cut side down gets the best flavor (and a nice crispy exterior). Roast until tender, 25 to 35 minutes. Because potato size varies, taste test and remove them from the oven when they’re perfectly tender.
From acouplecooks.com
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CHEESY BAKED POTATO SOUP RECIPES
Steps: In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper.
From recipes.servegame.org
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QUICK & EASY BAKED POTATO SOUP IS DELICIOUS - AN ALLI EVENT
2019-09-02 Melt butter in a Dutch oven over medium heat; add onion and garlic, and cook, stirring often, 5 minutes or until golden. Sprinkle onion mixture with flour, and stir until coated. Stir in bouillon cube and 3 cups water. Bring to a boil over medium heat, stirring often.
From anallievent.com
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THE BEST LOADED BAKED POTATO SOUP | COOKIES AND CUPS
2021-01-20 Whisk in the flour and bouillon and cook for 2 – 3 minutes. Slowly stream in the chicken stock, whisking to combine. Add in the milk and stir until smooth. Turn the heat up to medium and bring the mixture to a boil, stirring frequently, until thickened, 10 – 15 minutes. Reduce heat to low and whisk in the sour cream.
From cookiesandcups.com
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LOADED BAKED POTATO SOUP - LAUREN'S LATEST
2018-09-19 Cook covered over medium low heat until carrots are completely tender and potatoes have thawed and become soft, about 10 minutes. Stir in milk, sour cream and dried chives and reduce heat to low. Cook another 2-3 minutes until soup it hot, but not boiling. Ladle into bowls and top with cheese and bacon. Serve.
From laurenslatest.com
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LOADED BAKED POTATO SOUP - KYLEE COOKS
2020-02-13 Heat a large saucepan over medium high heat. Add onion, celery and cook until onions soften. Add stock and potatoes. Bring to the boil, reduce heat and simmer covered for 10-15 mins, or until potatoes are tender. Blend flour in half a cup of milk, then once blended add to remaining milk and mix well.
From kyleecooks.com
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CREAMY AND HEALTHY QUICK POTATO SOUP BEST RECIPES
How to cook potatoes for Soup? Add potatoes, and enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes. Stir together soup and …
From findrecipes.info
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BAKED POTATO SOUP RECIPE {STOVETOP CREAMY POTATO SOUP WITH …
2018-10-26 Reduce heat and simmer 10 minutes. Mix in the sour cream, salt, and pepper. Mix in 1 cup of cheddar cheese and ¾ of the bacon (reserve the remaining cheese and bacon for topping). Continue cooking, stirring frequently, until cheese is melted. Garnish the soup with remaining cheddar cheese, bacon and green onion when serving.
From tastesoflizzyt.com
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BAKED POTATO SOUP {CREAMY & COMFORTING} - SPEND WITH PENNIES
2019-03-15 Whisk in chicken broth, bring to a boil over medium high heat and simmer for 5 minutes. Stir in mashed potatoes. Simmer an additional 5 minutes. Add the buttermilk and stir to combine allowing mixture to just come to a boil. Remove from heat and stir in 1 cup cheese, half of the bacon, and ⅓ cup sour cream.
From spendwithpennies.com
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LOADED POTATO SOUP - BUDGET BYTES
2022-02-22 Use a potato masher or immersion blender to mash the potatoes until the soup is to your desired thickness. Season the soup with smoked paprika, cayenne, salt, and pepper. Once seasoned, stir in the sour cream. Serve the soup hot and top each bowl with the crumbled bacon, sliced green onions, and cheddar cheese.
From budgetbytes.com
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HEALTHY LOADED POTATO SOUP RECIPE | COOKING LIGHT
Step 2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk together flour, milk, and stock in a medium bowl. Stir milk mixture into potatoes; cook over medium, stirring often, until thickened and bubbly, about 4 minutes. Remove from heat; stir in sour cream, salt, and pepper.
From cookinglight.com
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BAKED POTATO SOUP (DINNER FOR TWO) - HOMEMADE IN THE KITCHEN
2011-10-02 Bring to a boil. Once boiling, add the potatoes and 1/4 teaspoon salt. Turn the heat down to a simmer. Cook for 10-15 minutes or until the potatoes are soft, stirring occasionally so the potatoes don't stick to the bottom. Remove from the heat and stir in the milk and crumbled bacon. Taste and adjust for salt.
From chocolatemoosey.com
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EASY BAKED POTATO SOUP • SALT & LAVENDER
2019-10-08 Whisk the milk in slowly until the flour has nicely melted into it and there's no clumps. Add the chicken broth, garlic, and potatoes. Increase the heat to high. Scrape up any brown bits from the bottom of the pot. When the soup is almost boiling, reduce the heat and cover the pot with the lid slightly ajar.
From saltandlavender.com
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BAKED POTATO SOUP (STOVETOP OR CROCKPOT RECIPES) - BAREFEET IN …
2020-11-04 Stovetop Directions. In the bottom of a large soup pot or dutch oven, combine the flour and about 2 cups of milk. Whisk to combine and then slowly stir in the rest of the milk. Cook over medium heat, for about 5 – 10 minutes, until the mixture thickens slightly. Add the potatoes, salt, and pepper and turn the heat to low.
From barefeetinthekitchen.com
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EASY LOADED BAKED POTATO SOUP (STOVETOP & CROCK POT)
2020-10-26 Pour in the broth. Cover the pot and simmer for 20 minutes, until the potatoes are fork-tender. Mix the half & half with the cornstarch, stirring until all clumps have dissolved. Once the potatoes are soft, use a potato masher to mash about half …
From aspicyperspective.com
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Top Asked Questions

How to cook potatoes for Soup?
Add potatoes, and enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes. Stir together soup and milk until smooth; add to potato mixture. Heat, but do not boil. Add salt and pepper to taste, and stir in dill weed. Crumble bacon; stir in just before serving soup, or sprinkle on top to garnish.
How do you cook bacon and potatoes in a soup Pan?
In a large saucepan, cook bacon until crisp. Remove bacon, and set aside. Brown onions in bacon fat over medium heat. Add potatoes, and enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes. Stir together soup and milk until smooth; add to potato mixture. Heat, but do not boil.
What is potato soup made of?
A hearty and delicious creamy potato soup, flavoured with green onion and sour cream, to enjoy the flavours of baked potatoes in soup form. In a large pot on the stovetop, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 1 minute.
Does baked potato soup have cream in it?
This easy loaded baked potato soup recipe is simple to make, thick, creamy, and hearty. All your favorite baked potato flavors are packed into this comforting and warming meal! While this baked potato soup is creamy, it doesn't actually contain any heavy cream.

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