Simply Comforting Creamy Stuffed Potato Soup Recipes

CREAMY STUFFED BAKED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.

CREAM OF POTATO SOUP

Steps:

• Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

SIMPLY POTATOES POTATO SOUP #5FIX

Steps:

• Put all ingredients except milk and butter in crock pot. Cover & cook on simmer for 1 hr on stove. Stir in last 2 ingredients the last 30 minutes before serving. Add salt & pepper to taste. Garnish with shredded cheese, sour cream & bacon.

STUFFED POTATO SKINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut potatoes in half lengthwise and scoop out the middle of each, leaving enough to keep the skin intact and stable.
• Put the raw potato flesh into a food processor along with onion, 1/4 cup of Cheddar cheese, sour cream, garlic, salt, and pepper. Blend ingredients together until it is the consistency of a very rough puree (be sure not to blend to a paste). Spoon mixture back into potato shells; top with the remaining Cheddar and sprinkle with bread crumbs.
• Bake in the preheated oven until tender, about 1 hour.

SIMPLY COMFORTING CREAMY STUFFED POTATO SOUP

Steps:

• In a large pot brown the bacon till crisp.
• Remove bacon and set aside to cool.
• Discard all bacon fat but 1 tablespoon.
• Add butter to the remaining bacon fat to melt.
• In the bacon fat over medium heat saute the bay leaf, thyme spring, garlic, onion, celery, carrots, and peppers till translucent.
• Add stock to the mirepoix and bring to a boil. Reduce heat to simmer for 15 minutes.
• Add pepper flakes to taste.
• Remove and discard bay leaf and thyme spring.
• Meanwhile crumble the bacon strips.
• Whisk in 1/2 of the heated potatoes mix in well combined in the broth.
• Taste and season with lots of black pepper and salt to taste.
• Distribute the remaining 1/2 of heated potatoes into 4 bowls mounding in center.
• Pour soup over mounds of potatoes and top with cheese, bacon crumbles and sprinkle with green onions.
• Ahhh Nothing like a comforting bowl.