Tys Baked Potato Soup Recipes

FULLY-LOADED BAKED POTATO SOUP

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.

BAKED POTATO SOUP

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.

ALMOST-FAMOUS BAKED POTATO SOUP

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.

FULLY LOADED BAKED POTATO SOUP

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

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.

RESTAURANT-QUALITY BAKED POTATO SOUP

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.

THE BEST BAKED POTATO SOUP EVER!

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 SOUP II

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.

BAKED POTATO SOUP

Steps:

• In a large soup pot or Dutch oven over medium heat, cook the bacon (if using) until crisp, 12 to 13 minutes. Transfer the bacon to a paper-towel lined plate or cutting board. Return the pot with just 3 tablespoons of the bacon fat to the stove. (If there's not enough fat, supplement with butter to total 3 tablespoons.) If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat.
• Over medium-low heat, sauté the white parts of the scallions and the garlic until golden brown, 2 to 3 minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk and 2 teaspoons salt, and bring to a boil over medium-high heat (resist the urge to heat it faster as this can lead to curdling). Once at a boil, lower the heat and simmer covered until the potatoes are tender, 10 to 15 minutes.
• As soup simmers, prepare the potato skins: Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden-brown, about 3 minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne and garlic powder. Crumble and set aside.
• Once the potatoes are tender, take the pot off the heat, and purée the mixture with an immersion blender if you'd like a smooth soup. (Mash with a potato masher if you'd like a chunkier soup.) Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and Cheddar and the green parts of the scallions. Top with potato peels (eat any extra as chips, dipped in ketchup and mustard).

LOADED BAKED POTATO SOUP RECIPE BY TASTY

Steps:

• Preheat your oven to 425˚F (220˚C).
• On a parchment paper-lined baking sheet, rub potatoes with salt, pepper, and olive oil.
• Bake in preheated oven for 40-50 minutes.
• Once cooled, peel and mash potatoes, and set aside.
• Heat oil in large pot over a medium-high heat.
• Add onion and garlic. Cook until translucent and garlic is fragant, about 5 minutes.
• Add butter and melt.
• Bring in flour and stir until mixture is lightly browned.
• Add in the chicken broth and cream cheese. Stir until fully incorporated
• Add in the mashed potatoes and combine.
• Season with salt and pepper.
• Garnish bowl with shredded cheese, bacon, and chives.
• Enjoy!

EASY BAKED POTATO SOUP

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.

BAKED POTATO SOUP

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

Steps:

• Bake potatoes at 350 degrees for 65-75 minutes or until tender; cool completely.
• Peel and cube potatoes.
• In a large saucepan, melt butter; stir in flour, salt and pepper until smooth.
• Gradually add milk.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from the heat; whisk in sour cream.
• Add potatoes and green onions; mix well.
• Ladle into serving bowls; top with bacon and cheddar cheese.
• Enjoy.

BAKING POTATO SOUP

Steps:

• Place potatoes in a pot with water to cover. Bring to a boil, introduce butter, salt and pepper. Reduce heat to medium low and simmer until potatoes are tender, 10 to 20 minutes more.
• Meanwhile, prepare gravy mix. Bring 3 1/2 cups of water to a boil in a large saucepan. Combine the remaining cup of water with the gravy mix and stir to dissolve. Stir into boiling water.
• Drain potatoes and add to boiling gravy mix. Continue to boil 5 minutes more, adding water to thin if desired. Serve at once.

QUICK BAKED POTATO SOUP

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.

BAKED POTATO SOUP

Steps:

• Bake your potatoes well, either in the microwave or oven, doesn't matter.
• Let them cool slightly.
• Scoop out the insides and either toss the peel or put it aside to make something with it later.
• Add flour and about 1/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating.
• Add potato, pepper, and salt.
• Cook over medium heat stirring and mashing constantly. It should be thick and bubbly.
• Add cheese stirring until cheese melts and combines with the rest of the ingredients.
• Use soup spoon to add a little more chicken broth if it needs thickening.
• Remove from heat.
• Pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired.

THE ULTIMATE LOADED BAKED POTATO SOUP

Steps:

• Fry the bacon in the bottom of a large dutch oven or heavy bottomed pot.
• Once the bacon is done, remove and set a side (chopp for garnish once it cools).
• Add the onion and garlic to the bacon fat left in the pot and sautee until the onions are translucent (medium-low heat so that the garlic does not burn).
• Wisk the flour into the onions and garlic mixture while in the pot and cook for an additional few minutes to cook out the flour.
• Slowly wisk in the chicken broth and heavy whipping cream.
• Add in the potatoes. Bring it to a boil then reduce to a low heat and cook until the potatos are tender.
• Add salt and pepper to taste and blend everything together with a hand blender (or you can blend it in batches in a regular blender).
• Turn off the heat (makes sure the heat is off or the sour cream will curdle) and add the cheddar cheese and sour cream and mix it all together.
• Serve topped with the chopped bacon, cheddar cheese, sour cream and sliced scallions.

HEARTY BAKED POTATO SOUP

Steps:

• Place first seven ingredients in a 6-qt. slow cooker. Cook, covered, on low until potatoes are very tender, 6-8 hours., Mash potatoes slightly to break up and thicken soup. Add 1 cup cheese, cream and chives; heat through, stirring until blended. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

FAVORITE BAKED POTATO SOUP

Steps:

• Preheat oven to 350°. Pierce potatoes several times with a fork; place on a baking sheet. Bake until tender, 65-75 minutes. Cool completely., Peel and cube potatoes. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in potatoes; heat through., Remove from heat; stir in sour cream and green onions. Top servings with cheese and bacon.

TY'S BAKED POTATO SOUP

Steps:

• Place potatoes in cooker and add water to cover.
• Cover and cook on high until the potatoes are cooked and falling apart, about 5 hours.
• Turn the cooker to low, add the butter, half-and-half, sour cream, & salt and pepper. Cover and cook until hot, about 20 minutes.
• Stir in the crumbled bacon and sliced green onions.
• Serve immediately or keep warm on low, adding milk to thin if necessary -- top with cheddar cheese for the ultimate experience.