QUICK MICROWAVE-BAKED POTATO SOUP
Get delicious loaded baked potato flavor with our Quick Microwave-Baked Potato Soup. Our Quick Microwave-Baked Potato Soup is creamy, easy and cheesy.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth, milk and onion powder. 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 soup topped with reserved bacon, cheese, onions and sour cream.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 490 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 5 g, Protein 13 g
MICROWAVE POTATO
If you're someone who enjoys a fully loaded (or plain) baked potato, but never wants to wait an hour for the spud to cook, this recipe is for you. It yields a moist, steamy, fluffy potato with crispy skin in a fraction of the time, plus you don't need to turn on the oven.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Poke the potato 4 to 5 times on each side with a fork. Wet a clean sheet of paper towel with water and wring out any excess moisture. Wrap the damp paper towel around the potato and place on a microwave-safe plate. Microwave on high for 5 minutes. Remove the paper towel and flip the potato over.
- Drizzle the potato with olive oil and sprinkle with salt and pepper. Microwave on high, uncovered, 3 minutes more (see Cook's Note). Use a fork to test for doneness. If the potato is not done, cook in 1-minute intervals until the fork can easily pierce the flesh. Serve with the butter and more salt and pepper.
MICROWAVE SCALLOPED POTATOES
Make and share this Microwave Scalloped Potatoes recipe from Food.com.
Provided by Miss Diggy
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine milk and soup in a microwave safe 2 quart casserole dish.
- Add in all other ingredients, stirring to coat.
- Cover and microwave on high for 10 minutes.
- Stir and then microwave for another 12 minutes, or until potatoes are tender.
LOW FAT POTATO AND LEEK SOUP IN MICROWAVE
From my Panasonic Genius Cookbook - 1200w Microwave. Original recipe suggested cream, I use skim evap. milk to make it low fat. This is so quick and easy and I make it each winter now.
Provided by Ninna
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes, leeks, thyme, pepper and salt into a 4ltr (8 1/2 pts) casserole dish.
- Cover and cook on full power 8-10 minutes.
- Stir in 2 cups of chicken stock, cover and cook full power 15 minutes.
- Blend with stick blender, add milk and re-heat and serve with fresh chives.
Nutrition Facts : Calories 269.4, Fat 1.9, SaturatedFat 0.6, Cholesterol 6.2, Sodium 264.3, Carbohydrate 51.6, Fiber 5.3, Sugar 12, Protein 12.5
MICROWAVE POTATO CHEESE SOUP
Thats right, you cook it in the microwave! This came from a newspaper around 1994 and I'm still making it today. It is SUPER easy and delicious. We like to add steamed broccoli to ours when served. Enjoy.
Provided by kindcook
Categories Potato
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- In a 2-3-quart mircowave-safe bowl cook butter/margarine on high for 1 minute.
- Add onion; cook on high for 3 minutes.
- Add potatos, water, and bouillon cubes; cook on high for 15 minutes.
- Using ladle transfer soup into electric blender.
- Holding lid on securely, blend until smooth.
- After blended, return to bowl, add cheese then stir in until melted.
- Serve immediately, add steamed broccoli florets as desired.
MICROWAVE WISCONSIN CHEESY POTATO SOUP
Make and share this Microwave Wisconsin Cheesy Potato Soup recipe from Food.com.
Provided by littleturtle
Categories Potato
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes in microwave on high until tender; let cool.
- Place butter and onions in large bowl.
- Cook in microwave on high until tender, about 2 minutes.
- Stir in flour.
- Add bouillon and water.
- Stir well.
- Return to microwave and cook on high for 2 minutes until mixture is heated.
- Scoop out potatoes, leaving pieces in chunks.
- Add potatoes, evaporated milk, cheese and seasonings to hot mixture.
- Return to microwave and cook on high 2 1/2 to 4 minutes until cheese is melted and soup is hot.
Nutrition Facts : Calories 309.2, Fat 13.4, SaturatedFat 8.3, Cholesterol 42, Sodium 500.2, Carbohydrate 37, Fiber 2.8, Sugar 2.1, Protein 11.3
MICROWAVE BAKED POTATO CHOWDER
Easy, Hearty and oh so good!
Provided by Nan Richardson
Categories Cream Soups
Time 45m
Number Of Ingredients 12
Steps:
- 1. Slice potatoes in half lengthwise; place in large MICROWAVE SAFE baking dish. Pour 1/2 cup of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baking dish from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove from microwave. Coarsely mash potatoes, set aside.
- 2. Meanwhile, whisk cream cheese until smooth. Slowly add remaining 3 cups milk, whisking until smooth. Add cream cheese mixture and butter to baking dish. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot.
- 3. Slice green onions. Carefully remove baking dish from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper and mix until cheese is melted. Serve with toppings, if desired.
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