BAKED POTATO SOUP
If we're being honest, a baked potato isn't really about the potato. It's about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn't skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings - including potato skins - are added. It's potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and serve it with a side salad (though it's plenty hearty all on its own).
Provided by Ali Slagle
Categories dinner, lunch, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large soup pot or Dutch oven over medium heat, cook the bacon (if using) until crisp, 12 to 13 minutes. Transfer the bacon to a paper-towel lined plate or cutting board. Return the pot with just 3 tablespoons of the bacon fat to the stove. (If there's not enough fat, supplement with butter to total 3 tablespoons.) If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat.
- Over medium-low heat, sauté the white parts of the scallions and the garlic until golden brown, 2 to 3 minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk and 2 teaspoons salt, and bring to a boil over medium-high heat (resist the urge to heat it faster as this can lead to curdling). Once at a boil, lower the heat and simmer covered until the potatoes are tender, 10 to 15 minutes.
- As soup simmers, prepare the potato skins: Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden-brown, about 3 minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne and garlic powder. Crumble and set aside.
- Once the potatoes are tender, take the pot off the heat, and purée the mixture with an immersion blender if you'd like a smooth soup. (Mash with a potato masher if you'd like a chunkier soup.) Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and Cheddar and the green parts of the scallions. Top with potato peels (eat any extra as chips, dipped in ketchup and mustard).
Nutrition Facts : @context http, Calories 774, UnsaturatedFat 16 grams, Carbohydrate 65 grams, Fat 49 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 27 grams, Sodium 1664 milligrams, Sugar 22 grams, TransFat 1 gram
BEST EVER POTATO SOUP
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
PERFECT POTATO SOUP
Provided by Ree Drummond : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
- Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
- Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
- Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.
HOMEMADE POTATO SOUP
This yummy meal is great for cold days or just days when you want a comfort food! This recipe comes from my Mammaw....I love you Mammaw!
Provided by Danibelle
Categories One Dish Meal
Time 45m
Yield 1 Large Pot, 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Start by boiling potatoes until fork tender.
- When potatoes are done, strain out the water and add butter.
- When butter is melted, add flour. Stir gently to make a paste between butter and flour. The paste will coat the potatoes.
- Add Milk.
- Gently stir. Allow the pot to boil. When it reaches boil, turn down to simmer.
- Simmer on low till soup thickens.
- Salt and Pepper to taste.
SPICY POTATO SOUP
A substantial winter soup by Gary Rhodes that packs a bit of a punch
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course, Starter, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins.
- Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them.
UNBELIEVABLY EASY POTATO SOUP
Don't let the sparse ingredient list fool you. This is a recipe that's so easy to make yet so delicious that everyone inhales it. My mother was raised on this soup and she served it often to us. My grown daughters now demand it when they are home. To this day, entering the house on a cold day and smelling this soup is the most comforting, delicious aroma imaginable. It's also non-fat if you use skim milk. (But I like half-and-half, myself!)
Provided by Vina7737
Categories Potato
Time 30m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Peel and cube potatoes.
- Put in a saucepan along with the onions and celery.
- Add water, but don't quite cover the vegetables.
- Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
- Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
- Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
- (It will take a lot of salt!).
POTATO SOUP
I got this potato soup recipe from my mother in law. We absolutely love it and it is very simple.You can, of course, decrease the cheese amount. I also add broccoli, carrots, corn, peas or any combination of those when I am in the mood. Very delicious, yet simple, soup.
Provided by msouth
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
- In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
- Add half the milk and stir until lumps are out of flour mixture.
- Add remaining milk and on med-high heat, heat to a boil.
- Stir almost constantly or it will scorch.
- After boiling, turn heat off and add remaining ingredients.
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