FULLY LOADED BAKED POTATO SOUP
Craving comfort? Make Guy Fieri's easy fully-loaded baked potato soup from Guy's Big Bite, and top it with your favorite fixin's - bacon, cheese, sour cream and chives.
Provided by Guy Fieri
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
- Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
- Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
- Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
- Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.
LOADED BAKED POTATO SOUP
Everyone who has tried this soup loves it. It is a good soup for veggie haters. Baking the potatoes first gives them the perfect texture for this thick creamy soup. You won't be disappointed. I always serve this with crackers and top the soup with a bit more shredded Cheddar, crumbled bacon, and a dollop of sour cream.
Provided by xtal420
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
- Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
- Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 50 g, Cholesterol 93.2 mg, Fat 29.6 g, Fiber 4.2 g, Protein 22.5 g, SaturatedFat 17.2 g, Sodium 817.3 mg, Sugar 11.6 g
FULLY-LOADED BAKED POTATO SOUP
The thickest and most delicious potato soup ever. I created this soup after having a similar soup at a restaurant. Incredible comfort food with ease! It's a very simple recipe to adjust to your taste. My family always asks for this soup in the winter. Garnish with chives, bacon crumbles, and Cheddar cheese.
Provided by Kristine Skaggs Frisone
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove from skillet and crumble. Reserve drippings.
- Place potatoes in a pot; cover with water. Bring to a boil. Reduce heat to medium-low. Cook, covered, until tender, 15 to 20 minutes. Drain.
- Melt butter in a large skillet over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat; add the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through, about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.
Nutrition Facts : Calories 657.8 calories, Carbohydrate 30.3 g, Cholesterol 146.9 mg, Fat 51.1 g, Fiber 2.1 g, Protein 20.8 g, SaturatedFat 30.6 g, Sodium 2029.8 mg, Sugar 2 g
SIMPLY SENSATIONAL LOADED "NO-BAKE" POTATO SOUP #5FIX
5-Ingredient Fix Contest Entry. If you've got one pot, five ingredients, and 20 minutes you can have a satisfying bowl of soup that the whole family will love! This comforting soup is creamy, cheesy and full of potatoes! It tastes just like a loaded baked potato, but thanks to Simply Potatoes Diced Potatoes with Onion, no baking is required! The secret to the flavor is real bacon bits and sour cream mixed right into the soup and extra to put on top, of course! The best part is that there are no ingredients that require chopping or prepping! Simply sensational...Simply Potatoes!
Provided by CalmBliss
Categories One Dish Meal
Time 25m
Yield 4 Bowls, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the cheddar cheese soup and milk over medium heat. Stir frequently, until the soup is smooth.
- Add one package of Simply Potatoes Diced Potatoes with Onion to the soup and mix well. Add 1/4 cup of real bacon bits and 1/2 cup of sour cream and combine thoroughly.
- Allow the soup to simmer over medium-low heat until it is heated through.
- Ladle the soup into serving bowls and top each with 1 tablespoon of real bacon bits and 1 tablespoon of sour cream.
SIMPLY POTATOES POTATO SOUP #5FIX
5-Ingredient Fix Contest Entry. This recipe is a simple easy & economical way to feed a family & its delicious!!
Provided by y_tetterton
Categories Potato
Time 3h5m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put all ingredients except milk and butter in crock pot. Cover & cook on simmer for 1 hr on stove. Stir in last 2 ingredients the last 30 minutes before serving. Add salt & pepper to taste. Garnish with shredded cheese, sour cream & bacon.
Nutrition Facts : Calories 274.1, Fat 21.1, SaturatedFat 12.2, Cholesterol 58.8, Sodium 526.2, Carbohydrate 12.6, Fiber 0.2, Sugar 4, Protein 8.8
SIMPLY POTATO SOUFFLé #5FIX
5-Ingredient Fix Contest Entry. The potatoes in the soufflé help them to prevent them from falling. They are light, creamy, and taste divine. Special enough for a fancy dinner, but easy enough to fix for a weekday meal. With Simply Potatoes, they are easy to fold together. Surprisingly effortless and delicious!
Provided by Bibliobethica
Categories Potato
Time 45m
Yield 12 soufflés, 12 serving(s)
Number Of Ingredients 5
Steps:
- Crisp the prosciutto in a 350° oven for 10 minutes. Let cool then crumble into small pieces.
- Set oven to 375°.
- Separate the egg whites and yolks. Whip the 3 egg whites until stiff.
- Mix together the Simply Potatoes, 1 egg yolk, prosciutto, and white cheddar cheese. Fold in the egg whites.
- Put the mixture into a greased mini-cheesecake pan. Sprinkle 2 t. of chives on top.
- Bake for 25-30 minutes. Let cool for 5 minutes, then remove from pan. Sprinkle the remaining chives on top.
Nutrition Facts : Calories 32.7, Fat 2.4, SaturatedFat 1.2, Cholesterol 50.4, Sodium 40.5, Carbohydrate 0.1, Sugar 0.1, Protein 2.5
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