Amazing Baked Potato Soup Food

BAKED POTATO SOUP

Steps:

• Preheat oven to 400 degrees and bake the potatoes for an hour, or until done.
• When potatoes have cooked remove them from oven to cool.
• As potatoes cool, melting butter in large saucepan, and saute onion until light brown.
• Add the flour to the onions and stir.
• Add stock, water, cornstarch, mashed potato flakes, and spices to the pot and bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Cut potatoes in half lengthwise and scoop out contents with a large spoon.
• Discard skin.
• Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
• Add chopped baked potato and half and half to saucepan, bring soup back to a boil, and then reduce heat and simmer the soup for another 15 minutes or until it is thick.
• Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a 1/2 tbs of bacon (if you want!) and a teaspoon or so of chopped green onion.

ULTIMATE BAKED POTATO SOUP

Steps:

• Heat oven to 400°F
• Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
• Melt Butter in a 4 to 6 qt pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown.
• Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

AMAZING BAKED POTATO SOUP

Steps:

• Melt butter in a large pot. Add flour and mix to make a roux.
• Add milk, evaporated milk, potatoes, cheese, sour cream, salt, and pepper.
• Cook on low heat until hot.
• Ladle into bowls and top with a dolop of sour cream, green onions, and bacon bits.

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

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.

HERBED POTATO SOUP (AMAZING)

Steps:

• Bring water to a boil in a large saucepan.
• Add potatoes, cook over medium heat until tender. (Note: sometimes I add the cauliflower or chicken to the potatoes while they cook. You don't have to, but it's convenient.) Set aside. DO NOT DRAIN!
• Meanwhile, in another saucepan, saute onion in the butter until tender. Onions will have a sweet smell and will look glazed over.
• Stir in the flour, salt, thyme, rosemary (optional), and pepper.
• Gradually add milk. Bring to a boil. If you like, add the cheese.
• Cook and stir for 2 minutes.
• Add potatoes (and extra, optional ingredients) with cooking liquid. Heat through.

DOWN SOUTH BAKED POTATO SOUP

Steps:

• Bring first 7 ingredients to boil in a saucepan over medium-high heat.
• Cover and simmer over medium-low heat for 20 minutes, stirring occasionally.
• Whisk milk/flour mixture into saucepan; stir in cheese and bacon.
• Simmer, uncovered, 5-8 minutes, or until thick, stirring constantly.

LAURA BUSH'S BAKED POTATO SOUP

Steps:

• In a large soup pot, saute onions and red pepper over medium heat in 2 tablespoons butter until onions are clear.
• Add bacon, potatoes and whipping cream to desired consistency.
• Skim milk or chicken stock may be used to reduce calories.
• Salt and pepper to taste.
• Warm.
• Serve with a garnish of a dollop of sour cream, grated cheese and chives.

CREAMY BAKED POTATO SOUP

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.