Stuart Andersons Black Angus Baked Potato Soup Recipes

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STUART ANDERSON'S BLACK ANGUS BAKED POTATO SOUP



Stuart Anderson's Black Angus Baked Potato Soup image

This is my favorite potato soup recipe - very easy and quick. I always end up at least doubling the recipe and there's never much left! I think I must have found this recipe in a newspaper somewhere, but I'm not sure!

Provided by Kater

Categories     Potato

Time 35m

Yield 1 quart, 4 serving(s)

Number Of Ingredients 12

3 tablespoons butter or 3 tablespoons margarine
1 cup finely sliced onion
2 tablespoons flour
1 (14 1/2 ounce) can chicken broth
1 lb baking potato, peeled and cut into 1/2 inch dice (2 medium)
1/2 teaspoon salt
1 teaspoon dried basil
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1 dash Tabasco sauce
1/2 teaspoon garlic salt
1 cup half-and-half or 1 cup substitute low-fat milk

Steps:

  • Melt butter on medium heat.
  • Add onion and saute for 2 minutes, being careful not to brown the onions.
  • Sprinkle flour over the onions and cook about 5 minutes, stirring often.
  • Gradually add chicken broth.
  • Add potatoes, salt, basil, white and black pepper, Tabasco and garlic salt.
  • Bring to a boil, reduce heat to low and simmer 20-25 minutes, or until potatoes are tender, stirring occasionally.
  • Stir in half& half; heat through.
  • Garnish with grated cheddar cheese, cooked& crumbled bacon, a dollop of sour cream and finely sliced green onion.

BLACK ANGUS POTATO SOUP



Black Angus Potato Soup image

This is one of my very favorite soups! I got this recipe off CopyKat.com. Prep time includes baking time for the potatoes.

Provided by 911spatcher

Categories     Chowders

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
4 green onions, chopped and divided
12 slices bacon, cooked and crumbled
1 1/4 cups cheddar cheese, shredded and divided
8 ounces sour cream

Steps:

  • Wash, dry and prick potatoes with a fork. Bake at 400 for 1 hour or until done. Let cool and cut in half lengthwise and scoop out the pulp, set aside. Use the skins for something else, such as fried potato skins!
  • Melt butter in a heavy saucepan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until the mixture is thickened and bubbly.
  • Add potato pulp, salt, peppers, 2 Tbsp green onion, half the bacon, and 1 cup of the cheese. Cook until thoroughly heated. Stir in the sour cream.
  • Add extra milk if necessary for desired consistency.
  • Serve with remaining green onions, bacon and cheese.

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