Baked Potato Soup Food

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BAKED POTATO SOUP



Baked potato soup image

The parmesan rind adds a nice savoury note, but don't worry if you don't have it - this is a soup to warm you up, not send you out into the cold to the shops.

Provided by Felicity Cloake

Categories     Mains     Jamie Magazine     Vegetables     Bonfire night recipes     Gorgeous Winter Soups     Starters

Time 2h20m

Yield 4-6

Number Of Ingredients 7

3 large baking potatoes or leftover baked potatoes
40 g butter
1 onion
1 Parmesan rind, whatever size you have in the fridge, optional
1.5 litres organic chicken or vegetable stock
sour cream
1 small bunch of fresh chives

Steps:

  • If you're using leftover baked potatoes, skip these first 3 steps. Preheat the oven to 180ºC/gas 4. Wash the potatoes and dry well, then prick each one with a fork and wrap in foil.
  • Put on a rack in the middle of the oven and cook for about 1 hour 15 minutes. The exact time depends on the size of your potatoes, but to check, give them a quick squeeze, bearing in mind they'll be hot: the potato should just give under your fingers.
  • Remove from the oven then, when cool enough to handle, cut them into quarters. Leave to cool completely.
  • Peel and dice the onion. Melt the butter in a large saucepan over a medium-low heat and cook the onion for 10 minutes, or until soft.
  • Cut the potatoes, skin and all, into 2cm chunks. Add the potato and Parmesan rind to the pan, season, then cook for 5 minutes.
  • Add 1.25 litres of stock, bring to the boil, then reduce the heat and simmer for 30 minutes.
  • Remove the rind, then purée the soup until smooth with a stick blender or in a liquidiser. Return to the pan, check the seasoning, and thin with the remaining stock, if you like.
  • Serve garnished with a dollop of sour cream, snipped chives and a pinch of black pepper. Delicious with crumbled Lancashire cheese and crisp, crumbled bacon on the side for the whole baked potato experience.

Nutrition Facts : Calories 353 calories, Fat 16.6 g fat, SaturatedFat 9.1 g saturated fat, Protein 12.4 g protein, Carbohydrate 36.1 g carbohydrate, Sugar 3.9 g sugar, Sodium 0 g salt, Fiber 0 g fibre

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.

ALMOST-FAMOUS BAKED POTATO SOUP



Almost-Famous Baked Potato Soup image

For a place with a carb-forward name, Panera Bread sells a lot of soup: nearly 250 million cups per year. Broccoli Cheddar has been the chain's perennial best seller, and the creamy Baked Potato Soup has never been far behind. The company has taken the potato soup off most menus permanently, and although we're not sure why it disappeared, we have a fix: Our test kitchen chefs created this version you can make at home.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/4-inch pieces
1 onion, finely chopped
2 scallions, sliced (white and green parts separated)
Kosher salt
3 tablespoons all-purpose flour
1/4 teaspoon celery seeds
1/4 teaspoon ground white pepper
1 1/4 pounds russet potatoes, peeled and cut into 1/2- to 3/4-inch pieces
1 cup half-and-half
2 ounces cream cheese
1 tablespoon grated parmesan cheese
1/4 to 1/2 teaspoon hot sauce
Shredded cheddar cheese and chopped fresh chives, for topping

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



Fully Loaded Baked Potato Soup image

Craving comfort? Make Guy Fieri's easy fully-loaded baked potato soup from Guy's Big Bite, and top it with your favorite fixin's - bacon, cheese, sour cream and chives.

Provided by Guy Fieri

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives

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



Baked Potato Soup image

If we're being honest, a baked potato isn't really about the potato. It's about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn't skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings - including potato skins - are added. It's potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and serve it with a side salad (though it's plenty hearty all on its own).

Provided by Ali Slagle

Categories     dinner, lunch, weekday, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

6 slices bacon, or 3 tablespoons unsalted butter
1 bunch scallions, white and green parts thinly sliced separately
4 garlic cloves, minced
2 pounds russet potatoes, peeled and cut into 1/2-inch cubes, large skins reserved
6 cups whole milk
Kosher salt
1 tablespoon extra-virgin olive oil, plus more as needed
Black pepper
1/8 teaspoon cayenne
1/8 teaspoon garlic powder
3/4 cup sour cream, plus more for serving
3/4 cup freshly grated Cheddar (about 3 ounces), plus more for serving

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).

Nutrition Facts : @context http, Calories 774, UnsaturatedFat 16 grams, Carbohydrate 65 grams, Fat 49 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 27 grams, Sodium 1664 milligrams, Sugar 22 grams, TransFat 1 gram

THE BEST BAKED POTATO SOUP EVER!



The BEST Baked Potato Soup Ever! image

This really is the best baked potato soup I have ever tasted. I've had this recipe for quite a while now and I thought it was time to share with you guys!

Provided by Jeanette G

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken broth
2 cups water
1/4 cup cornstarch
1 cup instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup heavy whipping cream or 1 cup half-and-half
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
1 chopped green onion (green part only)

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!

THE ULTIMATE LOADED BAKED POTATO SOUP



The Ultimate Loaded Baked Potato Soup image

Make and share this The Ultimate Loaded Baked Potato Soup recipe from Food.com.

Provided by TheFabChef

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

6 slices bacon
1 large yellow onion, diced
4 garlic cloves, minced
2 tablespoons flour
4 cups low sodium chicken broth
1 cup heavy whipping cream
2 1/2 lbs russet potatoes (peeled and cubed)
salt and pepper
1 cup shredded cheddar cheese (plus more for garnish)
1 cup sour cream (plus more for garnish)
4 scallions, sliced

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.

LOADED BAKED POTATO SOUP RECIPE BY TASTY



Loaded Baked Potato Soup Recipe by Tasty image

Here's what you need: russet potato, olive oil, salt, pepper, onion, garlic, butter, flour, chicken broth, cream cheese, shredded cheese, bacon, fresh chive

Provided by Pierce Abernathy

Categories     Lunch

Yield 6 servings

Number Of Ingredients 13

4 lb russet potato, washed
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
1 onion, diced
3 cloves garlic
3 tablespoons butter
¼ cup flour
2 ½ cups chicken broth
8 oz cream cheese
shredded cheese
bacon, diced
fresh chive, chopped

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!

Nutrition Facts : Calories 755 calories, Carbohydrate 90 grams, Fat 40 grams, Fiber 6 grams, Protein 9 grams, Sugar 9 grams

BAKED POTATO SOUP



Baked Potato Soup image

Make and share this Baked Potato Soup recipe from Food.com.

Provided by evelynathens

Categories     Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

4 large baking potatoes
2/3 cup butter
2/3 cup flour
8 cups milk (you will probably need more to thin)
1 garlic clove, minced
1 cup sour cream
6 green onions, chopped
14 slices bacon, cooked till crisp and crumbled
2 cups sharp cheddar cheese, grated

Steps:

  • Heat oven to 350F and bake the potatoes until fork tender, about 1 hour to 1 hour 15 minutes. (You can bake the potatoes beforehand).
  • Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Cook the roux (flour in butter) until a very pale golden. Gradually add milk to the roux, garlic and season to taste, whisking constantly.
  • Cut potatoes in half, scoop out the interior and set aside. Chop up half the potato peels and discard the remainder.
  • When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in .
  • Note: You can set aside a bit of the bacon, green onions and cheese to sprinkle on top for a nice appearance.
  • Enjoy!

Nutrition Facts : Calories 632.5, Fat 45.8, SaturatedFat 26.7, Cholesterol 129, Sodium 574.8, Carbohydrate 36.6, Fiber 1.9, Sugar 2.1, Protein 20.1

BAKED POTATO SOUP



Baked Potato Soup image

Make and share this Baked Potato Soup recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup butter or 1/4 cup margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 (14 1/2 ounce) can chicken broth
1 (12 fluid ounce) can evaporated milk
2 -3 baking potatoes, baked or microwaved
salt & fresh ground pepper
4 slices bacon, cooked and crumbled
1/2 cup shredded cheddar cheese (2 oz.)
3 tablespoons sliced green onions

Steps:

  • Melt butter in large saucepan over medium heat.
  • Add onion; cook, stirring occasionally for 1-2 minutes or until tender.
  • Stir in flour.
  • Gradually stir in broth and evaporated milk.
  • Scoop potato pulp from one potato; mash.
  • Add pulp to broth mixture.
  • Cook over medium heat, stirring occasionally,until mixture just comes to a boil Dice remaining potato skin and potato (es) add to soup.
  • Heath though.
  • Season with salt and pepper.
  • Top each serving with bacon,cheese and green onion.
  • VARIATION: For a different twist to this recipe,omit the bacon,cheddar cheese and green onion.
  • Cook 2 tablespoons of shredded carrot with the onion and add 1/4 teaspoon dried dill weed to the soup when adding the broth.
  • Proceed as above.

Nutrition Facts : Calories 432.6, Fat 27.7, SaturatedFat 16, Cholesterol 78.2, Sodium 698.1, Carbohydrate 31.1, Fiber 1.7, Sugar 1.5, Protein 15.5

BAKED POTATO SOUP



Baked Potato Soup image

Cold weather is on the way and it's almost time for potato harvest. After trying this soup recipe, you will always bake extra potatoes to use in this recipe.

Provided by Aroostook

Categories     Potato

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 13

8 slices bacon, fried crisp (Retain drippings)
1 cup diced onion
2/3 cup flour
6 cups chicken broth
4 cups peeled baked potatoes, cubed
2 cups light cream (or 1/2 c. water and 2 cans of evaporated milk)
1/4 cup chopped fresh parsley (optional)
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons Tabasco sauce (optional)
1 1/2 teaspoons fresh coarse ground black pepper
1 cup grated cheddar cheese
1/4 cup diced green onion

Steps:

  • Chop cooked bacon& set aside.
  • Cook onions in bacon drippings over medium high heat until transparent.
  • Add flour, stirring to prevent lumps.
  • Cook for 3 to 5 minutes until mixture begins to turn golden.
  • Add broth gradually, whisking constantly until thickened.
  • Reduce heat to simmer.
  • Add potatoes, cream, bacon, parsley, garlic, basil, Tabasco sauce, and black pepper.
  • Simmer ten minutes on low heat.
  • Serve in bowls.
  • Top with cheese and green onion.

Nutrition Facts : Calories 278.3, Fat 16.9, SaturatedFat 9.4, Cholesterol 47.9, Sodium 595.9, Carbohydrate 21.6, Fiber 2, Sugar 1.8, Protein 10.2

FAVORITE BAKED POTATO SOUP



Favorite Baked Potato Soup image

My husband and I enjoyed a delicious baked potato soup at a restaurant while on vacation and I came home determined to duplicate the flavor. It took me five years to get the taste right! -Joann Goetz, Genoa, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 10 servings.

Number Of Ingredients 10

4 large baking potatoes (about 12 ounces each)
2/3 cup butter, cubed
2/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
6 cups 2% milk
1 cup sour cream
1/4 cup thinly sliced green onions
1 cup shredded cheddar cheese
10 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 469 calories, Fat 28g fat (17g saturated fat), Cholesterol 86mg cholesterol, Sodium 563mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 14g protein.

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