Southern Livings Baked Potato Soup Recipes

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CHEESY POTATO SOUP WITH BACON



Cheesy Potato Soup with Bacon image

Warm up with this rich and indulgent soup. Our Cheesy Potato Soup with Bacon feeds a crowd, freezes well, and it comes together in a single Dutch oven. Melted yellow Cheddar makes a great finishing touch. If you prefer to buy only one type of cheese, then add extra white Cheddar.

Provided by Karen Schroeder-Rankin

Categories     Soup

Time 55m

Yield Serves 8

Number Of Ingredients 13

1 bunch scallions
1 (12-oz.) pkg. bacon, roughly chopped
3 pounds russet potatoes, peeled and cut into 1⁄4-inch pieces (7 to 8 cups)
2 cups chopped yellow onion (from 1 large onion)
3 tablespoons butter
3 small garlic cloves, chopped
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 cups chicken broth
8 ounces white Cheddar cheese, shredded (about 2 cups)
1/2 cup heavy cream
2 ounces yellow Cheddar cheese, shredded (about 1⁄2 cup), for topping

Steps:

  • Chop scallions, separating green and white parts. Set aside.
  • Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, 10 to 15 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, leaving 2 tablespoons of bacon drippings in Dutch oven.
  • Add potatoes, onion, butter, garlic, and white scallion pieces to Dutch oven, and cook over medium until onions are slightly softened, 5 to 6 minutes. Add flour, salt, and pepper, and stir until all ingredients are coated. Cook, stirring constantly, 1 minute. Stir in broth until combined. Bring mixture to a boil. Then reduce heat to medium-low, and simmer until potatoes are tender, about 12 minutes.
  • Using a potato masher, lightly mash mixture, leaving some whole pieces of potato. Add white Cheddar and cream, stirring until cheese melts. Keep warm.
  • Ladle soup into bowls. Top servings with bacon, green scallion pieces, and yellow Cheddar.

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.

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.

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

SOUTHERN POTATO SOUP



Southern Potato Soup image

This is a family recipe I'm ever so happy to share! At times I substitute precooked Hickory Smoked Bacon in place of Ham and serve w/what else? Potato rolls, or ever better- Hawaiian Bread Rolls ;) I've never actually measured any of this-I just do it! So, have fun w/it!

Provided by Tallie in Pacific NW

Categories     < 60 Mins

Time 55m

Yield 2 cup, 8 serving(s)

Number Of Ingredients 14

1 medium yellow onion, diced
1 (4 1/2 ounce) package 98% fat-free honey ham, diced
1 tablespoon extra virgin olive oil
6 large russet potatoes, peeled & diced
1/4 cup margarine (I use Imperial)
1 teaspoon onion powder
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon pepper
1 1/2 teaspoons garlic salt
1 teaspoon tarragon
1 (12 ounce) can evaporated milk, with vitamin D
water
cornstarch

Steps:

  • In a large soup pot, on medium heat saute diced onion and ham in olive oil.
  • Add diced potatoes and just enough water cover and onion powder, onion salt, salt, pepper, garlic salt and tarragon.
  • Bring to a roaring boil and allow to continue to boil @ med-high heat until potatoes are soft, approx 25 min, stirring frquently.
  • Once potatoes have softened; simmer on low heat and evaporated milk stirring frequently.
  • Add cornstarch/water mixture to thicken.
  • Enjoy!

Nutrition Facts : Calories 346.6, Fat 10.9, SaturatedFat 3.5, Cholesterol 12.3, Sodium 420.4, Carbohydrate 55.2, Fiber 6.6, Sugar 2.8, Protein 8.9

BAKED POTATO SOUP



Baked Potato Soup image

I got this from a Southern Living Crock-Pot cookbook. It's so creamy and delicious, just the way it ought to taste! It's a great meal for kids and husbands alike! (The cookbook used everything full fat and a 1/2 tsp. more salt; I've chosen to lighten it up a bit where I didn't see it would change the taste or texture.) Don't worry about overcooking it if you need to leave it longer than it says. I usually throw it together in the morning before work, leave the crockpot on high, and when I come home at 5pm to finish, it's still fine. You should regard the cooking time as minimum time needed.

Provided by Battle in Seattle

Categories     Chowders

Time 6h21m

Yield 12 cups, 8-12 serving(s)

Number Of Ingredients 13

6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 3/4 lbs.)
1 large yellow onion, chopped (about 1 1/2 cups)
42 ounces organic low sodium chicken broth (5 1/4 cups)
1 whole garlic clove, smashed with the back of your knife
1/4 cup butter
2 teaspoons salt
1 1/4 teaspoons fresh ground pepper
1 cup fat-free half-and-half (can substitute whipping cream)
1 cup shredded reduced-fat sharp cheddar cheese (4 oz.)
3 tablespoons chopped fresh chives (can substitute finely chopped scallions or green onions)
1 cup light sour cream (optional)
4 slices bacon, cooked crisp and crumbled
additional shredded cheddar cheese

Steps:

  • Combine first 7 ingredients in a 5-quart slow-cooker.
  • Cover and cook on high for six hours, or low for 8-10 hours--or, cook until potato is tender.
  • Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
  • Stir in half-n-half, cheese, and chives.
  • In each individual bowl, top with a dallop of sour cream, if desired, and sprinkle with bacon and cheddar cheese before eating.

Nutrition Facts : Calories 357.8, Fat 10.2, SaturatedFat 5.5, Cholesterol 22.5, Sodium 857.8, Carbohydrate 55.3, Fiber 6.5, Sugar 4.8, Protein 13.6

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

CHEDDAR POTATO SOUP WITH BACON



Cheddar Potato Soup with Bacon image

Cheese, bacon and made in under 45 minutes - our cheddar-potato soup with bacon recipe has all the ingredients to satisfy your winter comfort meal needs.

Categories     Gourmet     Soup/Stew     Cheese     Potato     Super Bowl     Quick & Easy     Lunch     Cheddar     Bacon     White Wine     Winter     Simmer     Sugar Conscious

Yield Makes about 5 cups

Number Of Ingredients 9

4 bacon slices
1 large onion
1 pound boiling potatoes
1/4 cup all-purpose flour
1 3/4 cups water
1 1/2 cups chicken broth
1/4 cup dry white wine
2 cups grated sharp Cheddar (about 8 ounces)
2 tablespoons chopped fresh chives

Steps:

  • Chop bacon and in a large heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
  • While bacon is cooking, chop onion. Peel potatoes and cut into 1/2-inch cubes. Cook onion in reserved fat over moderate heat, stirring occasionally, until softened. In a measuring cup stir together flour and water and add to onion with potatoes and broth. Simmer mixture 5 minutes, or until potatoes are just tender. Add wine and simmer 1 minute.
  • Reduce heat to low and gradually stir in Cheddar (do not let boil).
  • Divide soup among 4 bowls and sprinkle with bacon and chives.

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