MICROWAVE POTATO SOUP
Lately, Mom's been doing quite a bit of my cooking thanks to being sick, dizzy, and nauseated. Other than canned chicken noodle, grilled cheese, and other "easy on the tummy" foods, potato soup is one of those things I'm enjoying because it's not spicy. This microwave recipe is relatively fast and pretty good. It's very basic and is a great "starter" recipe to be altered in any way.
Provided by Redneck Epicurean
Categories Low Protein
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Microwave potatoes, onion and water on high 8 to 10 minutes until potatoes are tender.
- Cover and let rest 5 minutes. Mash potatoes with a fork into large pieces. This does help thicken the soup.
- Add remaining ingredients except cheese and cook on high 5 to 8 minutes to serving temperature.
- Garnish with cheese and bacon or chives.
Nutrition Facts : Calories 418.7, Fat 26.8, SaturatedFat 16.7, Cholesterol 82.4, Sodium 720.7, Carbohydrate 37.8, Fiber 4, Sugar 3.2, Protein 8.9
MICROWAVE-BAKED SMASHED POTATO SOUP
Potatoes get awesome baked potato flavor from a quick trip to the microwave. After that, they're smashed and loaded into a soup with bacon and cheese.
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. chives for topping. Stir remaining bacon, cheese and chives into soup.
- Serve soup topped with reserved bacon, cheese, chives and sour cream.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 500 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 4 g, Protein 13 g
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
BAKED POTATO SOUP
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Wash the potatoes and prick them several times with a fork. Wrap them individually in foil and bake until they are soft when squeezed, about 1 hour (see Cook's Note). Let the potatoes cool slightly.
- While the potatoes bake, cook the bacon in a small skillet, in a microwave or on an indoor grill until crisp. Drain the bacon on paper towels and, when cool enough to handle, crumble into small pieces. Set aside.
- In a large heavy saucepan, melt the butter over low heat. Add the flour, stirring constantly for 1 minute until smooth. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture is thick and bubbling, 5 to 10 minutes. Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Add the Cheddar, salt, pepper, green onions and reserved bacon. Cook over low heat just until heated through, then stir in the sour cream. Garnish with shredded Cheddar, crumbled bacon and chopped green onions and serve with more sour cream on the side.
QUICK BAKED POTATOES
Make and share this Quick Baked Potatoes recipe from Food.com.
Provided by Andi Longmeadow Farm
Categories Low Protein
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees Rinse potatoes, and pierce several times with tines of a fork.
- Place on a microwave-safe plate; cover with damp paper towels.
- Microwave at HIGH 8 to 10 minutes.
- Place potatoes in a large jelly-roll pan. Drizzle with olive oil, and sprinkle evenly with sea salt, turning to coat.
- Bake at 450° for 20 minutes or until tender, turning after 10 minutes. Serve with butter and pepper and toppings!
Nutrition Facts : Calories 359.7, Fat 11.9, SaturatedFat 3.9, Cholesterol 12.1, Sodium 5916.9, Carbohydrate 58.9, Fiber 6.3, Sugar 4.9, Protein 7.1
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
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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