My Favorite Loaded Potato Soup Food

LOADED POTATO SOUP

Loaded Potato Soup image

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

Ingredients

1 lb. baking potato es (about 3), cubed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
1 cup KRAFT Shredded Cheddar Cheese, divided
1 green onion sliced, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

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 POTATO SOUP

Loaded Potato Soup image

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

Ingredients

1 package (12 oz) bacon
1 1/2 cups chopped onion
6 cups Progresso™ chicken broth (from two 32-oz cartons)
2 lb baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup Gold Medal™ all-purpose flour
4 cups milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced cooked ham
1 container (8 oz) sour cream
2 1/2 cups shredded sharp Cheddar cheese (10 oz)
3/4 cup sliced green onions

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

MY FAVORITE LOADED POTATO SOUP

My Favorite Loaded Potato Soup image

Need a basic, creamy potato soup recipe? Then this one's for you. We loved that garlic and carrots were added. It provides not only flavor but a bit of contrast with the potato. Carrots add a touch of sweetness that pairs nicely with the creamy soup. This potato soup does get thick as it cooks. If you like a thicker soup, serve...

Provided by Megan Gonzalez

Categories Other Soups

Time 1h

Number Of Ingredients 13

Ingredients

1/2 stick butter
1 small onion, diced
2 medium carrots, diced about the same size as onion
2-3 clove garlic, minced (My family loves garlic so I add 3-4 cloves. Add however much you like.)
2 Tbsp all-purpose flour
8 medium russet potatoes, peeled and cubed
4 c milk, whole, 2% or 1%
2 chicken bouillon cubes
1 c half and half
1 1/2 tsp salt
1/2 tsp pepper
bacon bits, for garnish
grated cheddar cheese, for garnish

Steps:

1. In a large saucepan, melt the butter and saute the onion, garlic, and carrots until both are slightly tender (about 5 minutes).
2. Whisk in the flour and cook for 1 minute.
3. Add the milk and drop bouillon cube in to dissolve.
4. Add the potatoes. Cook over medium heat for 15 minutes until the potatoes are very soft and some of them have begun to dissolve into mush.
5. Add the half and half, salt, and pepper. (May need more salt; add to taste). Simmer on the stove over medium-low heat for 25 min or until nice and hot.
6. Serve soup sprinkled with bacon bits and grated cheese.

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Recipes; Loaded Potato Soup; Loaded Potato Soup. Rating: 4 stars. 151 Ratings. 5 star values: 72 4 star values: 47 3 star values: 19 2 star …
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Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

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