BAKED POTATO SOUP
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
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
SLOW COOKER LOADED BAKED POTATO SOUP
Slow Cooker Loaded Baked Potato Soup is hands down the best loaded baked potato soup that I have ever had. Creamy and delicious with all of the goodness of a baked potato and made right in your slow cooker!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 6h20m
Number Of Ingredients 11
Steps:
- Add potatoes, diced onions and chicken broth to your slow cooker. Cook on low 4-6 hours or high 3-4 until potatoes are tender.
- About 30 minutes before it is done, In a medium saucepan,, melt the butter. Whisk in flour and cook until bubbly. Slowly add heavy cream, sour cream. The mixture should be thick. Add this to the soup and stir. Continue to cook in slow cooker for 20-30 minutes.
- Serve with toppings, or you can also stir them all into the soup. Enjoy!
Nutrition Facts : Calories 388 kcal, Carbohydrate 19 g, Protein 10 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 102 mg, Sodium 538 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
THE ULTIMATE POTATO SOUP RECIPE
An easy and delicious creamy potato soup recipe that can be made in just one pot! Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.
Provided by Sam Merritt
Categories Soup
Time 30m
Number Of Ingredients 14
Steps:
- Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
- Remove bacon pieces and set aside, leaving the fat in the pot.
- Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
- Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
- Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
- Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
- Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
- Allow soup to simmer for 15 minutes before serving.
- Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 521 kcal, Carbohydrate 47 g, Protein 12 g, Fat 32 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 87 mg, Sodium 1326 mg, Fiber 5 g, Sugar 7 g
FAVORITE BAKED POTATO SOUP
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
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.
LOADED POTATO SOUP
A rich broth. Baked potato toppings. Indulgent spoonfuls. What more could you want in a Loaded Potato Soup? This soup is a time-tested recipe that helps you put comfort food on the table in just 40 minutes total. Once your potato soup is thick and bubbly, top it with bacon, cheese and green onions for a restaurant-worthy meal right at your kitchen table.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 15
Number Of Ingredients 13
Steps:
- In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
- In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
- Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
- Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
Nutrition Facts : Calories 362, Carbohydrate 20 g, Fat 2 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 863 mg
BEST EVER POTATO SOUP
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
FULLY LOADED BAKED POTATO SOUP
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
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
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
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
THE BEST BAKED POTATO SOUP EVER!
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
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!
LOADED POTATO SOUP
Easy recipe for creamy Loaded Potato Soup. Chunks of potatoes in a cheesy soup base with sour cream and bacon is pure comfort food!
Provided by Valentina Ablaev
Categories Easy
Time 30m
Number Of Ingredients 14
Steps:
- Place sliced potatoes into a stockpot and completely cover with 1" of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain.
- Meanwhile, saute bacon in a dutch oven until crispy then transfer to a plate, reserving 1 Tbsp bacon grease in the pot.
- Add 4 Tbsp butter and chopped onions then sautee until tender. Add garlic and cook another minute until fragrant.
- Quickly whisk in the flour. Slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly then bring to a soft boil.
- Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste.
- Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half half of your cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings.
Nutrition Facts : Calories 428 kcal, Carbohydrate 30 g, Protein 22 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 65 mg, Sodium 1632 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
GREATEST BAKED POTATO SOUP
Delicious, comforting loaded potato soup that's made with bacon, green onions, and cheese, This creamy potato soup is perfect for the fall season.
Provided by lyuba
Categories Soup
Time 1h
Number Of Ingredients 15
Steps:
- Prepare the ingredients first. Dice cold bacon and onion into small pieces. (Note that bacon is easier to cut when it's cold.) Peel and dice potatoes and measure remaining ingredients.You can dice and prepare green onion and dill when ready to add to the soup.
- Preheat a Dutch oven over medium heat and melt butter in it.
- Add diced bacon and cook it until about half way cooked. Add yellow onion and sauté until onion and bacon are fully cooked.
- Add pressed garlic and sauté until fragrant.
- Add the cubed potatoes and cook for about 5 minutes.
- Pour in chicken stock (enough to just cover the potatoes) and stir well. Bring the soup to simmer on medium-high heat and then reduce heat to medium-low.
- Season with salt, pepper, garlic powder and add bay leaf. Cover and cook until the potatoes are mostly tender. Take the lid off and cook until potatoes are completely tender. Make sure to stir often.
- Stir in dill weed, green onion, sour cream, cheese, and heavy cream. Mix well and cook for a few more minutes and serve!
Nutrition Facts : Calories 744 kcal, Carbohydrate 67 g, Protein 19 g, Fat 46 g, SaturatedFat 22 g, Cholesterol 111 mg, Sodium 1024 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
LOADED BAKED POTATO SOUP
Loaded Baked Potato Soup sprinkled with your favorite toppings is a nutritious dinner the whole family will enjoy!
Provided by Lauren Keating
Categories Entrée
Time 40m
Number Of Ingredients 8
Steps:
- Add the broth and potatoes to a saucepan. Bring to a boil, then simmer for 20 minutes, or until the potatoes are very soft.
- Use an immersion blender to puree the soup. If you don't have a blender, use a potato masher to break down the potatoes as much as you can. The soup should look like a very thin puree.
- In a small bowl, whisk together the flour and water. Stir into the soup and return to a boil. Boil for 3-4 minutes, or until thickened.
- Remove the soup from the heat and stir in the cream.
- Season generously with salt and pepper to taste.
- Top with crumbled bacon, sliced green onions, and shredded cheddar cheese.
Nutrition Facts : Calories 231 calories, Sugar 1.8 g, Sodium 451 mg, Fat 15.3 g, SaturatedFat 6.2 g, TransFat 0.2 g, Carbohydrate 16.3 g, Fiber 1.1 g, Protein 7.3 g, Cholesterol 30.9 mg
POTATO SOUP
Potato Soup in the slow cooker or instant pot is the best way to make simple creamy potato soup, and with no milk or cream!
Provided by April Woods
Categories Soup
Time 6h20m
Number Of Ingredients 7
Steps:
- Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
- Stir well, top with your choice of garnishes & enjoy!
- Add potatoes, onion, garlic, seasoning, and chicken stock to instant pot. Cover and set to 'sealing'.
- Cook on manual (high pressure) for 5 minutes, then natural pressure release for about 10 minutes.
- Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
- Stir well, top with your choice of garnishes & enjoy!
- Bring chicken stock to a simmer in a large stock pot. Add potatoes, onion, garlic, and seasoning.
- Simmer about 15 minutes, until potatoes are fork tender.
- Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
- Stir well, top with your choice of garnishes & enjoy!
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
BAKED POTATO SOUP
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
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
CREAMY POTATO SOUP RECIPE
This Easy Potato Soup recipe is the real deal. Shared with me from the granddaughter of an Idaho potato farmer, this homemade soup is creamy, thick, and luxurious, even without the optional cheesy garnish. It is truly the best potato soup I've ever had. And it only takes about 30 minutes to make!
Provided by Karen
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Boil the veggies. Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. I like a fairly small dice, about 1/2 inch. Place in a stock pot or 3 quart pot. If you have not quite 4 cups of potatoes, or more like 5 cups, don't sweat it that's fine.
- Peel the carrots and dice about the same size as the potatoes. Add to the pot.
- Smash and mince 1 clove of garlic and add to the pot.
- Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.)
- Add a heaping tablespoon of Better Than Bouillon Base. The Roasted Chicken flavor is great, but I also love the Turkey base, it has really rich flavor. If you don't have Better than Bouillon, you can use a couple teaspoons of bouillon granules or cubes. Those are much saltier than the paste so be careful.
- Chop about 1/4 cup fresh parsley, or use 1 tablespoon dried parsley. Add it to the pot.
- Add 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.
- Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.
- Make the white sauce (bechamel). Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.
- Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux (roux=butter/flour mixture) every time you add more. See photos. It should take a few minutes to add all the milk.* If you dump it in all at once, you will have flour chunks in your soup. Don't be like that.
- Once all the milk is added, keep stirring often so the bottom doesn't scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.
- Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.
- Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
- Store leftovers in the fridge for up to 5 days. Don't freeze this soup! The potatoes absorb tons of moisture, making the white sauce separate, and then it gets grainy on you. No thanks. Time to invite a friend over for soup and stories. I mean shouldn't that be a thing anyway?
Nutrition Facts : Calories 273 kcal, Carbohydrate 27 g, Protein 7 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 43 mg, Sodium 759 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 5 g, ServingSize 1 serving
BAKED POTATO SOUP
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 10 servings
Number Of Ingredients 10
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.
More about "favorite baked potato soup food"
THE BEST POTATO SOUP! | GIMME SOME OVEN
From gimmesomeoven.com
4.9/5 (509)Total Time 35 minsServings 6-8
- Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot. (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease. Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.)
- Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and sauté for an extra 1-2 minutes, stirring occasionally, until fragrant. Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally. Then stir in the stock until combined, followed by the milk and potatoes.
- Continue cooking until the mixture just reaches a simmer, before it begins to boil. Then reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, being sure to stir the soup every few minutes so that the bottom does not burn. (The smaller you dice your potatoes, the faster your soup will cook.)
- Once the potatoes are nice and soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and season with extra salt and pepper, if needed.
PERFECT POTATO SOUP RECIPE - HOW TO MAKE POTATO SOUP
From thepioneerwoman.com
5/5 (36)Category Main Dish, SoupServings 12Total Time 30 mins
- Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered.
BAKED POTATO SOUP RECIPE | MYRECIPES
From myrecipes.com
4/5 (74)Calories 329 per servingServings 8
- Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
- Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
- Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.
BAKED POTATO SOUP - THE COZY COOK
From thecozycook.com
Ratings 53Calories 482 per servingCategory Soup
- Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.
- Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over low heat, rotating occasionally. They’ll overlap at first but will shrink down as they cook. Remove and set aside once crisp. Leave 2 Tablespoons of drippings in the pot.
BEST LOADED BAKED POTATO SOUP RECIPE - HOW TO ... - …
From delish.com
4.2/5 (4)Category Super Bowl, Soup
- Add in milk and flour. Whisk constantly, until slightly thick, about 5 minutes, then add potatoes and season generously with salt and pepper.
BAKED POTATO SOUP RECIPE - POPSUGAR FOOD
From popsugar.com
3.5/5 (13)Category Other, Soups/StewsAuthor Lauren HendricksonTotal Time 50 mins
AMERICA'S BEST BAKED POTATO SOUP RECIPE | …
From cdkitchen.com
5/5 (20)Total Time 1 hr 45 minsServings 12Calories 258 per serving
BAKED POTATO SOUP - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (7)Total Time 25 minsCategory SoupCalories 434 per serving
- Add the bacon to a large dutch oven on medium heat and cook until crisp, then remove from the pan and add in the onions cooking until translucent, about 3 minutes.
- Add the potatoes and garlic to the pan and cook for two minutes then add in the chicken broth and bring to a boil then lower to a simmer and cook for 15 minutes.
- In a medium saucepan add the butter and flour and whisk together until melted and smooth for 1 minute then slowly add the heavy cream, salt and pepper while whisking until smooth.
- When the potatoes are fork tender, turn off the heat, using an immersion blender blend the soup to your desired consistency then mix in the cream sauce and bacon (reserving some bacon for the topping) and serve topped with sour cream, green onions, cheddar cheese and bacon.
THE BEST POTATO SOUP - I AM A FOOD BLOG
From iamafoodblog.com
5/5 (2)Total Time 35 minsCategory SoupCalories 265 per serving
- In a large heavy bottomed pot, melt the butter over medium heat. When melted, stir in the onions and garlic and sauté until soft, but not brown. Sprinkle on the flour and stir to coat everything evenly. Lightly cook for 1-2 minutes, while stirring.
- Slowly stream in the chicken stock and milk, while whisking. Add the diced potatoes and bring to a simmer until the potatoes are fork tender and cooked through 10-15 minutes.
- Turn the heat off and carefully scoop out half of the potatoes, blend, then mix back into the soup.
- Take a ladleful of the hot soup and place in a bowl. Whisk the miso into the bowl until completely melted and mixed in, then stir the melted miso and soup back into the pot.
LOADED BAKED POTATO SOUP - THE LITTLE POTATO COMPANY
From littlepotatoes.com
3.6/5 Estimated Reading Time 2 minsCategory MainTotal Time 35 mins
- In a large pot, cook bacon until crisp. Remove with a slotted spoon to a bowl lined with paper towel. Reserve bacon fat.
- Add in potatoes, cover, and reduce heat to medium-low. Simmer, stirring often, for 20 to 25 minutes until potatoes are tender.
EASY BAKED POTATO SOUP - SALT & LAVENDER
From saltandlavender.com
4.9/5 (43)Total Time 55 minsCategory SoupCalories 520 per serving
- Cut up the bacon and add it to a soup pot (I use kitchen shears to make this job easy). Fry the bacon over medium-high heat until it's nice and crispy (about 10 minutes).
- Meanwhile, prep your onion and potatoes. You can peel the potatoes like I did, or scrub them and leave them unpeeled if you prefer.
- Once the bacon is done, take it out of the pot and set it aside. I like to leave about half the bacon fat in the pot, about 2 tablespoons or so (it's fine to eyeball it). Discard the rest of the bacon fat or reserve it to use in another recipe.
LOADED BAKED POTATO SOUP RECIPE (VIDEO ... - THE COOKIE ...
From thecookierookie.com
Ratings 12Calories 542 per servingCategory Soup
- Heat oven to 425°F. Clean the baking potatoes and pierce each with a fork. Cover in foil and bake for 1 hour or until tender when pierced with a fork. Remove from the oven and cool to touch. Peel the potatoes. Roughly mash two of the potatoes, and dice the other two potatoes. Set the potatoes aside.
- While the potatoes cook, place the sliced bacon in a large skillet and turn the heat to medium-high. Cook the bacon until just crisp and transfer to a paper-towel lined plate. Reserve 2 tablespoons of the bacon grease and save the rest for later use. (Be sure to refrigerate the excess bacon grease, if any.)
- Add 4 tablespoons butter to the bacon grease and turn the heat to low. When grease/butter mixture is just hot, add the diced carrots and cook (covered) for 3 minutes. Cover and stir every 1 minute. Add the onions, cover and cook for and additional 3 minutes, stirring every minute.
- When the carrots are tender, turn the heat to low, remove the lid and add the minced garlic. Cook 1 more minute.
LOADED BAKED POTATO SOUP - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (6)Total Time 35 minsCategory SoupCalories 467 per serving
- Gradually add milk and turn heat up to medium. Add minced garlic. Bring to a boil, cook and stir 2 minutes until thick.
THE BEST LOADED BAKED POTATO SOUP | YELLOWBLISSROAD.COM
From yellowblissroad.com
4.8/5 (14)Calories 572 per servingCategory Soup
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion and cook, stirring often, for 4-5 minutes. Stir in garlic and cook for one minute more. Whisk in flour and cook until golden, about 2 minutes.
- Gradually whisk in milk and heavy cream, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Gradually pour in the chicken broth and whisk until combined. Stir in potatoes and bring the mixture to a simmer (do not boil).
- Reduce heat to low and simmer until potatoes are tender, about 15-20 minutes, stirring often to keep the bottom from burning.
BAKED POTATO SOUP - MODERN HONEY
From modernhoney.com
5/5 (1)Category SoupCuisine AmericanTotal Time 55 mins
- Heat a large, heavy-bottomed pot over medium heat. Add 2 Tablespoons of butter and onion and cook for 8-10 minutes, stirring often, until the onions start to become soft and golden in color. Add garlic and cook for 1 minute.
- Add cubed potatoes and chicken broth. Reduce heat to medium-low and cover. Let simmer for about 25 minutes, or until the potatoes are tender. The time will depend on how large the pieces of potato are. You may need to reduce the heat to low.
- Meanwhile, heat another pot over medium heat. Add 2 Tablespoons of butter. Using a whisk, add flour and continually whisk to form a paste. Stir in whole milk, heavy cream, salt, and pepper. Continue to whisk often as the mixture begins to thicken. Let it cook for at least 10-15 minutes, or until the mixture begins to coat the back of a spoon. Stir in sour cream until it is completely incorporated.
- Add cream mixture to the potatoes in a pot and stir. Stir in the cheese and let melt and thicken. Taste for seasonings.
20 POTATO SOUP RECIPES FOR WEIGHT LOSS THIS FALL — EAT ...
From eatthis.com
- The Classic: Baked Potato Soup. Salty bacon, sautéed scallions, and fresh garlic flavor this creamy white soup. The recipe recommends russet potatoes, but any leftover cooked potato will do.
- Creamy Potato Soup. This creamy potato soup is similar to the Baked Potato Soup with the same flavor profile, but more of a smooth, silky variety. The Girl Who Ate Everything shared this recipe with ETNT to allow our readers to make an easy slow cooker version of potato soup that can have other veggies added for a nutrition boost.
- Potato and Kale Soup. Need to feel like you are getting your greens? This soup from The Almond Eater has tons of kale, red potatoes, and carrots nestled with cuts of Italian-seasoned chicken.
- Loaded Cauliflower Potato Soup. The blogger roasted the veggies for this soup before adding the pot to quickly simmer. This adds an intense flavor and richness.
- Thai Sweet Potato Soup. Who said potato soup has to be boring? Bright orange sweet potatoes are the star of this dish, while ginger, curry, and lemongrass give it a warm flavor.
- Instant Pot Creamy Potato Soup. Cooking Classy brought us this version of the classic, updated to use a handy instant pot. Easy meal alert! Get the recipe from Cooking Classy.
- Skinny Crock Pot Potato Cheddar Soup. Big chunks of red potatoes are the star in this easy soup. Let this cook in your slow cooker and add the milk and cheese at the very end for a simple hot, healthy meal.
- Creamy Thai Carrot Sweet Potato Soup. Sweet potatoes, veggies, and fragrant red curry make up the base of this smooth soup. The secret ingredient that sets it apart is a little bit of almond butter.
- German Potato Soup. Bacon seared in a pan with caramelized leeks, garlic and celeriac make the authentically-German full flavor base for this delicious soup.
- Potato Leek Soup. Once Upon a Chef's Jenn Segal created this French-inspired version of potato soup as a base for many different versions. If you are unfamiliar with using leeks in recipes, there is a clear explanation and pictures to go along with each step of the process.
FINALLY THE BEST POTATO SOUP RECIPE | FULLY LOADED
From divascancook.com
5/5 (11)Category Dinner, SoupCuisine American, SouthernTotal Time 50 mins
POTATO SOUP {THE BEST!} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.9/5 (10)Total Time 35 minsCategory Main Course, SoupCalories 361 per serving
BEST SOUP RECIPES - SPOON FORK BACON
From spoonforkbacon.com
Ratings 11User Interaction Count 11
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