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.
PERFECT POTATO SOUP
Say goodbye to ho-hum potato soup! Easy to prepare with ingredients you probably have on hand. Garnish with a pat of butter if desired. Best served with warm, crisp bread.
Provided by Marilee Wilson Mack
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.
- Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.
- Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.
- Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes.
- Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 46.8 g, Cholesterol 54.8 mg, Fat 18.7 g, Fiber 5.7 g, Protein 10.7 g, SaturatedFat 10.6 g, Sodium 1157 mg, Sugar 3.1 g
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
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
Make and share this Loaded Potato Soup recipe from Food.com.
Provided by KathyP53
Categories Potato
Time 5h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Layer sliced potatoes in a lightly greased 6 quart slow cooker; top with chopped onions.
- Stir together chicken broth, salt, and pepper; pour over potatoes and onion. Broth will not completely cover potatoes and onion. Cover and cook on HIGH 3-5 hours or until potatoes are tender.
- Mash mixture with a potato masher; stir in half and half. Cover and cook on HIGH 20 more minutes or until mixture is thoroughly heated.
- Ladle into bowls, and serve with toppings of shredded Cheddar, crumbled bacon, green onion slices.
Nutrition Facts : Calories 274.4, Fat 7.8, SaturatedFat 4.6, Cholesterol 22.4, Sodium 656.1, Carbohydrate 43.6, Fiber 5.2, Sugar 2.5, Protein 8.6
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.
SUPER EASY LOADED POTATO SOUP
I invented this recipe when I had a bad tooth and needed something easy to fix and eat as well as delicious. My family has loved this soup.
Provided by roblyn30
Categories Lunch/Snacks
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Peel and chop potatoes into cubes.
- Put potatoes into a large pot.
- Add 32 oz container of chicken stock.
- Add water until the potatoes are covered with liquid.
- Add the whole yellow onion and minced garlic.
- Clean the green onions removing the tips from each end.
- Add the whole green onions to the pot.
- Cook the bacon in the microwave.
- Add the whole slices of bacon.
- Bring the pot of ingredients to a soft boil stirring occasionally.
- Once the potatoes are cooked (can easily cut a potato with a fork), remove the yellow and green onions and bacon from the pot.
- Add one or two sticks of butter, 8 oz sour cream, cream of chicken soup and 1 cup heavy cream.
- Stir until blended.
- Add bag of shredded cheese.
- Stir until blended.
- Add salt, parsley, paprika, and peppers. Add more to taste.
- Serve with a little sour cream, shredded cheese, or crumbled bacon on top.
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
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
COOKING LIGHT LOADED POTATO SOUP
I made this with regular potatoes and left the skins on. I didn't use low-fat milk or reduced-fat sour cream (I don't care for either one). I did use turkey bacon instead of regular bacon (it's what I had). This is quick to prepare, and very flavorful--difficult to stop eating. Absolutely love it. Recipe courtesy of October 2010 Cooking Light
Provided by AmyZoe
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pierce potatoes with a fork.
- Microwave on high 13 minutes or until tender.
- Cut in half and cool slightly.
- While potatoes cook, heat oil in a saucepan over medium-high heat.
- Add onion and saute 3 minutes.
- Add broth.
- Combine flour and 1/2 cup milk.
- Add to pan with 1 1/2 cups milk.
- Bring to a boil and stir often.
- Cook 1 minute.
- Remove from heat and stir in sour cream, salt, and pepper.
- Arrange bacon on a paper towel on microwave-safe plate.
- Cover with a paper towel and microwave on high for 4 minutes.
- Crumble bacon.
- Discard potato skins.
- Coarsely mash potatoes into soup.
- Top with cheese, green onions, and bacon.
Nutrition Facts : Calories 335.5, Fat 11.4, SaturatedFat 5.2, Cholesterol 26, Sodium 498.6, Carbohydrate 47.2, Fiber 4.2, Sugar 10.1, Protein 12.5
PERFECT LOADED POTATO SOUP
Make and share this Perfect Loaded Potato Soup recipe from Food.com.
Provided by StephanieZ
Categories < 4 Hours
Time 1h20m
Yield 5 quarts, 10 serving(s)
Number Of Ingredients 17
Steps:
- In large soup pot, fry bacon to crisp. Set aside bacon. Reserve grease in the pot (about 1 tablespoon; discard excess).
- Add butter to the bacon grease.
- Cook the onion, celery, carrot, and leek in the butter/grease mixture until fairly tender.
- In a small bowl, mix the flour, salt, pepper, paprika, dried mustard, and thyme. Add to the tender vegetables/butter/grease mixture in the pot. Stir constantly for 1-2 minutes.
- Add milk. Stir constantly until thickened (about 5 minutes).
- Add potatoes and stock. Add enough stock so that it covers the vegetables and has some extra liquid.
- Simmer gently until the vegetables are all tender. Stir frequently to avoid the milk/etc from sticking.
- When vegetables are tender, remove about a third to half of the soup (or however much you like it, depending on how smooth you like your soup) and blend until smooth. Return to pot. Stir.
- Remove from heat. Add cheese. Stir to melt.
- Adjust salt & seasonings.
- Serve. Garnish each bowl with bacon and a dollop of sour cream and a sprinkle of chives.
Nutrition Facts : Calories 318.2, Fat 10.8, SaturatedFat 5.7, Cholesterol 26.3, Sodium 387.5, Carbohydrate 48.8, Fiber 6.2, Sugar 4.3, Protein 8.1
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