LOADED POTATO SOUP II
A real crowd pleaser! Great served with Mexican cornbread! Add 2 cups cubed processed cheese, if you like. Top with bacon, cheddar, ham or green onions.
Provided by STKA
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Place potatoes and salt in a large saucepan with water to cover. Bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside.
- In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent.
- Combine potatoes, vegetable mixture, cream of potato soup and milk in a large pot over low heat. Simmer 15 minutes, adjusting milk to desired thickness. Serve.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 41.9 g, Cholesterol 10.5 mg, Fat 4 g, Fiber 4.4 g, Protein 4.8 g, SaturatedFat 2.3 g, Sodium 668.2 mg, Sugar 4.2 g
LOADED POTATO SOUP
Very rich potato soup recipe. Nice change from the regular potato soups recipes. You can top with green onions, bacon or addition cheddar cheese.
Provided by Beth 8
Categories Low Protein
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes and onion in water until covered and boil until potatoes are tender. Drain and set aside. Melt butter in Large pot over medium heat. Whisk in flour until smooth, then gradually stir in milk. Bring to a boil, and simmer for about 5 minutes until slightly thickened. Add potatoes and onions that you set aside. Stir in sour cream and cheddar cheese. Season with salt and pepper. Once your cheese and sour cream has melted remove from heat and serve.
Nutrition Facts : Calories 490.7, Fat 19.7, SaturatedFat 12.2, Cholesterol 56.8, Sodium 192.6, Carbohydrate 66.5, Fiber 7, Sugar 2.6, Protein 14
LOADED POTATO SOUP
Steps:
- Set a large Dutch oven over medium-high heat. Add the bacon and cook until crispy, 6 to 8 minutes; remove to a plate. When cool, crumble and set aside for garnish.
- Add the onions and garlic to the pot, and cook in the rendered bacon grease until softened, 4 to 5 minutes. Add the flour and some salt and pepper, and stir until combined. Cook for 3 minutes, so the raw flour taste cooks out. Add the chicken broth and heavy cream, whisking to remove any flour lumps. Add the potatoes and cook over medium heat until tender, about 10 minutes.
- With a potato masher, break up the cooked potatoes¿this will yield a thick and chunky consistency. Whisk in sour cream and then the shredded cheddar; let it melt through.
- Serve garnished with crispy crumbled bacon and sliced scallions.
CROCK POT - STYLE LOADED BAKED POTATO SOUP
If you like loading your baked potatoes will all those delish dairy ingredients, then you'll love this soup recipe, too! Original recipe calls for only four slices of bacon, but I -- being a little piggy -- love the bacon, so we always use more like 8 to 12 slices. You decide which you prefer.
Provided by Debber
Categories Chowders
Time 5h15m
Yield 2 cup servings, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
- Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
- Stir in cream, cheese and chives.
- Top with sour cream (if used), sprinkle with bacon and more cheese.
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