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.
LOADED POTATO SOUP I
Thick, creamy, potato-y soup! Top with bacon bits and additional grated Cheddar cheese for a flavor explosion!
Provided by Claire
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
- While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
- Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.
Nutrition Facts : Calories 338.3 calories, Carbohydrate 37.6 g, Cholesterol 46.6 mg, Fat 16.6 g, Fiber 3.3 g, Protein 10.7 g, SaturatedFat 10.4 g, Sodium 169.2 mg, Sugar 8.9 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
After searching for a loaded potato soup recipe that used real cheese instead of the processed stuff, I finally found one but it lacked flavor. After using it as a starting point and making several changes, I came up with this version that my family loves. It takes a bit of work to make it, but it is well worth it. It makes a large pot, but it's even better as leftovers. I hope you enjoy it, too!
Provided by mudpies4all
Categories Chowders
Time 1h30m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 12
Steps:
- 1. Boil potatoes until tender but still firm, drain, and set aside.
- 2. While potatoes boil, heat stock pot or dutch oven over medium heat, add diced bacon, and cook until bacon is nearly crisp.
- 3. Add onion and cook until translucent (or lightly browned, if using dried onions). Remove bacon and onion to a small dish.
- 4. Add butter to bacon drippings in pan. (If you're feeling virtuous you can clean the bacon drippings out of the pan and just use the butter, but it really does add something wonderful to the flavor if you leave it in.) When butter is melted, gradually whisk in flour and a bit of the milk to form a roux. Cook while whisking constantly until lightly browned and free of lumps,.
- 5. Add remaining milk, water, chicken bouillion, and garlic salt. Cook over medium heat for 15-20 minutes, or until slightly thickened.
- 6. Add cooked potatoes to broth.Cook additional 15-20 minutes.
- 7. Remove from heat and cool slightly. Mix in sour cream, bacon, and cheddar cheese. (If you add the dairy while the soup is too hot, it will curdle.) Season with salt and pepper, to taste.
- 8. Serve immediately or transfer to crock pot on warm to serve later in the day. I serve it with additional cheese, bacon bits, and scallions for garnish.
Nutrition Facts : Calories 357.3, Fat 20.5, SaturatedFat 12.3, Cholesterol 58.3, Sodium 250.7, Carbohydrate 34, Fiber 3.4, Sugar 2.1, Protein 10.5
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.
LOADED POTATO SOUP
All the flavors of a baked potato topped with the works in one quick and easy Loaded Potato Soup recipe. You have just got to try this one today!
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.
- Reserve 2 Tbsp. each bacon and cheese, and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
- Serve topped with sour cream and reserved ingredients.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 530 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 4 g, Protein 13 g
LOADED BAKED POTATO SOUP
Everyone who has tried this soup loves it. It is a good soup for veggie haters. Baking the potatoes first gives them the perfect texture for this thick creamy soup. You won't be disappointed. I always serve this with crackers and top the soup with a bit more shredded Cheddar, crumbled bacon, and a dollop of sour cream.
Provided by xtal420
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
- Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
- Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 50 g, Cholesterol 93.2 mg, Fat 29.6 g, Fiber 4.2 g, Protein 22.5 g, SaturatedFat 17.2 g, Sodium 817.3 mg, Sugar 11.6 g
THE ULTIMATE LOADED BAKED POTATO SOUP
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
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 POTATO SOUP #SP5
Official Contest Entry: Simply Potatoes 5Fix. This quick and super easy soup has all the elements of your favorite restaurant's loaded baked potato! It's a great comfort food for a chilly day and it's filling, too.
Provided by bloomingidiot
Categories Potato
Time 27m
Yield 4 1 cup servings, 4 serving(s)
Number Of Ingredients 5
Steps:
- Put hash browns and chicken broth in a 2 quart saucepan.
- Bring to a boil, then reduce heat and let simmer uncovered for 20 minutes.
- Add cheese (save a pinch for topping soup if desired) and stir until melted.
- Remove from heat and add sour cream - stir to blend.
- Ladle into individual soup bowls and top with reserved cheese (if desired) and green onions. Enjoy!
Nutrition Facts : Calories 106.2, Fat 8.2, SaturatedFat 4.8, Cholesterol 22.3, Sodium 473.5, Carbohydrate 1.5, Fiber 0.2, Sugar 1.1, Protein 6.4
LOADED POTATO SOUP!!
Make and share this Loaded Potato Soup!! recipe from Food.com.
Provided by tchat85
Categories Chowders
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in oven at 350 until crisp set aside (keep drippings).
- Boil potatoes and onions in chicken stock until tender.
- In a separate pan put bacon grease and butter mix with flour to form a roux.
- When roux is cooked to remove flour taste add milk slowly and stir to thicken.
- While thickening the milk mash half of the potatoes add bacon crumbles and continue to cook on low heat.
- When milk mixture is thickened add to potatoes and stir to incorporate.
- Season to taste add about 3 dollops of sour cream and a handful of cheddar cheese.
- Top with green onions, sour cream and bacon.
Nutrition Facts : Calories 1062.8, Fat 77.8, SaturatedFat 30.9, Cholesterol 134.8, Sodium 1885.3, Carbohydrate 60.2, Fiber 5.5, Sugar 4.6, Protein 30.2
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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