HOUSTON'S BAKED POTATO SOUP
Enjoy Houston's Baked Potato Soup at home.
Provided by Stephanie Manley
Categories Soup
Time 30m
Number Of Ingredients 13
Steps:
- Wash and scrub potatoes, pat dry. Rub potatoes with butter and place in baking pan, bake at 350 for 1 hour and 15 minutes or until the done.
- Remove from oven and cool slightly. When the potatoes have cooled enough to touch, peel 4 of the potatoes, we will need the skin on the 5th potato.
- While potatoes are cooling, add fennel seeds to milk and half and half, and scald the milk. Scalding is heating milk at a moderated temperature just until a boiling point but not boiling and quickly remove from heat.
- Scalding will keep the mixture from separating. Let milk cool slightly with fennel seeds in the mixture. When potatoes or cool enough to work with carefully cut 4 in half and place in a food processor.
- Potatoes should measure out to 1 1/2 - 2 cups cooked potato. Dice the 5th potato and set aside, leave the potato skins on this potato. To the cooked potato add sour cream, chives, salt, pepper, celery salt and 1/2 cup plus 1 tablespoon shredded cheddar cheese.
- Strain the fennel seeds from warm milk and discard seeds, pour milk mixture into food processor and processes 1 1/2 - 2 minutes until smooth.
- Place mixture into a saucepan add butter and diced potato stir frequently and simmer on very low setting for about 15 - 20 minutes. When ready to serve ladle into individual bowls and garnish with cheddar cheese, bacon, and green diced onion.
Nutrition Facts : Calories 327 kcal, Carbohydrate 29 g, Protein 10 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 51 mg, Sodium 447 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
RESTAURANT-QUALITY BAKED POTATO SOUP
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
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
FULLY LOADED BAKED POTATO SOUP
Craving comfort? Make Guy Fieri's easy fully-loaded baked potato soup from Guy's Big Bite, and top it with your favorite fixin's - bacon, cheese, sour cream and chives.
Provided by Guy Fieri
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
- Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
- Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
- Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
- Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.
BAKED POTATO SOUP I
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
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
BAKED POTATO SOUP
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
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.
O'CHARLIES BAKED POTATO SOUP RESTAURANT RECIPE
O'Charlies Baked Potato Soup It's everything potato soup should be -- and then some. Our Secret Restaurant Recipe for their Baked Potato Soup tastes just like O'Charlies.
Provided by Mark
Categories Main Course Soup
Time 1h15m
Number Of Ingredients 12
Steps:
- Dice unpeeled red potatoes into 1/2-inch cubes.
- Place in a large Dutch oven, cover with water and bring to a boil.
- Let boil for 10 minutes or until almost cooked.
- In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth.
- Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.
- Add melted Velveeta. Stir well.
- Drain potatoes and add to cream mixture.
- Stir in pepper, garlic powder and hot pepper sauce.
- Cover and cook over low heat for 30 minutes, stirring occasionally.
- Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
RESTAURANT STYLE BAKED POTATO SOUP
LEFT OVER BAKED POTATOES STOP HERE! Who dosen't like potato soup?! This one is infused with an amazing basil flavor. It is very authentic, but the basil gives it a little something wonderful..a new dimension if you will. I bet having leftover baked potatoes from a grill would really bring a new smoky flavor to this soup if you've got em'.
Provided by Grimms Restaurant T
Categories Potato
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In large stock pot saute onions in butter 10- 15 minute Do not brown.
- Add flour to onions and butter, cook 4-5 minute Do not brown.
- Mix chicken stock with potato buds. Use a whisk to blend until smooth.
- Add stock mixture to roux. mixing slowly with whisk. Cook 15- 20 minute.
- Whisk in half and half and cook for 10 more minutes. Do not boil.
- Add spices and taste and toggle taste :).
- Add potatoes, and pour into bowls.
- Garnish with cheddar, chives, bacon.
- ** Cooking the bacon, grating cheese, chopping green onion while the soup is cooking all cut down on prep time.
Nutrition Facts : Calories 366.6, Fat 26.6, SaturatedFat 14.8, Cholesterol 69.3, Sodium 268.5, Carbohydrate 26.4, Fiber 2.4, Sugar 3.4, Protein 7.1
RESTAURANT STYLE BAKED POTATOES
I have always wanted light and fluffy baked potatoes like I would get in nice steakhouses, but NEVER could do it at home! I found this recipe and holy cow.. IT WORKED!! :D Who'd a thunk? Key is to start with a mealy fleshed potato - Idaho is best I find. And the salt draws the moisture out of the potato while baking, making it light and fluffy!! It really works! Ingredient amounts are just there because they have to be, but use however many potatoes you need.
Provided by SkinnyMinnie
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400º.
- Wash the potatoes well and while still damp, rub it with plenty of salt.
- Pierce the potatoes with a fork all over.
- Bake at 400º for 40- 60 minute or until tender. When a knife inserted into the center of the potato comes out with no resistance, they are done.
- The result is a crispy exterior with a fluffy interior.
Nutrition Facts : Calories 164, Fat 0.2, SaturatedFat 0.1, Sodium 303.5, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3
MACHINE SHED RESTAURANT BAKED POTATO SOUP
Make and share this Machine Shed Restaurant Baked Potato Soup recipe from Food.com.
Provided by Cookin In Texas
Categories < 4 Hours
Time 1h30m
Yield 8-12 serving(s)
Number Of Ingredients 16
Steps:
- In large pot, boil potatoes in water 10 minutes. Drain and set aside. In large heavy pot, sauté bacon, onion and celery over medium-high heat until celery is tender, about 5 minutes.
- Remove mixture from pot, drain bacon grease and return mixture to pot. Add milk, water, base, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
- In small, heavy saucepan melt margarine. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes.
- Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three.
- Serve hot.
Nutrition Facts : Calories 604.2, Fat 39.6, SaturatedFat 16.9, Cholesterol 81.6, Sodium 736.2, Carbohydrate 49.3, Fiber 4.2, Sugar 2.5, Protein 15.1
COPYCAT LONGHORN STEAKHOUSE LOADED POTATO SOUP
Steps:
- 1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.
Nutrition Facts : Calories 314 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 708 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
SALTGRASS STYLE BAKED POTATO SOUP
If you've ever tried baked potato soup at Saltgrass Steak House (mainly in Texas) you know how absolutely amazing and addicting it can be. This is my take on a near perfect replica of their famous soup.
Provided by Lone Star Kitchen
Categories Chowders
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Chop raw bacon into small pieces. Place in medium size skillet and cook over medium heat until well done.
- While bacon is cooking, chop onion, celery, and carrot. You will want a very fine chop on this. If available, place in electric food chopper or processor.
- Once bacon has finished cooking, transfer bacon and grease to a large stovetop stockpot or electric crockpot. (If cooking stovetop, place pot over burner on medium-low heat. For a crockpot, cook on high.) Then add chopped onion, celery and carrot. Thoroughly combine mixture.
- Finely chop green onion and then mince garlic. Add to pot and stir.
- Measure out black pepper, seasoned salt and white pepper. Add to pot and stir.
- Allow mixture to cook & flavors to meld while peeling and dicing potatoes. Roughly 15 minutes. (I recommend a smaller dice to your potatoes for a faster cooking time.).
- Add potatoes, chicken stock and heavy cream to pot. Mix thoroughly and allow to cook for 1-1/2 to 2 hours, or until potatoes are very soft .
- Once potatoes are done cooking, use immersion blender to thoroughly purée soup. Alternatively, divide soup mixture into two batches and purée in a countertop blender. (Tip: Keep your hand firmly pressed on the blender lid to prevent it from popping open. Hot liquids have the potential to create pressure inside the blender and make the lid pop off.).
- With puréed soup in pot, add shredded cheese and whisk until melted and thoroughly mixed.
- Prepare optional garnish and serve!
Nutrition Facts : Calories 900.1, Fat 69, SaturatedFat 37.4, Cholesterol 205.4, Sodium 887.6, Carbohydrate 46, Fiber 6, Sugar 5.7, Protein 26.5
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- Heat oven to 400 degrees. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
- Melt butter in a 4 to 6-quart pot over medium-low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown. Add flour to the melted butter and allow to cook for 1 minute.
- Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt, and pepper. Bring to a simmer, stirring occasionally. Season to taste before serving.
- Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.
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