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.
CHEDDAR POTATO SOUP WITH BACON
Cheese, bacon and made in under 45 minutes - our cheddar-potato soup with bacon recipe has all the ingredients to satisfy your winter comfort meal needs.
Categories Gourmet Soup/Stew Cheese Potato Super Bowl Quick & Easy Lunch Cheddar Bacon White Wine Winter Simmer Sugar Conscious
Yield Makes about 5 cups
Number Of Ingredients 9
Steps:
- Chop bacon and in a large heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
- While bacon is cooking, chop onion. Peel potatoes and cut into 1/2-inch cubes. Cook onion in reserved fat over moderate heat, stirring occasionally, until softened. In a measuring cup stir together flour and water and add to onion with potatoes and broth. Simmer mixture 5 minutes, or until potatoes are just tender. Add wine and simmer 1 minute.
- Reduce heat to low and gradually stir in Cheddar (do not let boil).
- Divide soup among 4 bowls and sprinkle with bacon and chives.
EASY POTATO SOUP
Easy Potato Soup that's done in 45 minutes--it's creamy, buttery, cheesy comfort food! Top with bacon, scallions, and cheese.
Provided by Lucy Brewer
Categories Soups
Time 35m
Number Of Ingredients 8
Steps:
- Cook potatoes according to package directions.
- While potatoes are cooking, saute onion in a large Dutch oven. Add cooked potatoes to the onion. Add chicken stock, half-and-half, butter, and a teaspoon of salt to the pot. Bring to a simmer and cook for about 15 minutes, until butter is melted and soup thickens slightly.
- Using immersion blender, blend the soup until pureed as much as you like. Stir in sour cream until completely blended into soup. Add additional salt and pepper to taste.
- Serve with baked potato toppings: cheese, bacon, green onions.
Nutrition Facts : ServingSize 6 servings, Calories 683 kcal, Carbohydrate 40 g, Protein 13 g, SaturatedFat 30 g, Cholesterol 134 mg, Sodium 316 mg, Fiber 5 g, Sugar 4 g
CHEESY POTATO SOUP WITH BACON
Warm up with this rich and indulgent soup. Our Cheesy Potato Soup with Bacon feeds a crowd, freezes well, and it comes together in a single Dutch oven. Melted yellow Cheddar makes a great finishing touch. If you prefer to buy only one type of cheese, then add extra white Cheddar.
Provided by Karen Schroeder-Rankin
Categories Soup
Time 55m
Yield Serves 8
Number Of Ingredients 13
Steps:
- Chop scallions, separating green and white parts. Set aside.
- Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, 10 to 15 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, leaving 2 tablespoons of bacon drippings in Dutch oven.
- Add potatoes, onion, butter, garlic, and white scallion pieces to Dutch oven, and cook over medium until onions are slightly softened, 5 to 6 minutes. Add flour, salt, and pepper, and stir until all ingredients are coated. Cook, stirring constantly, 1 minute. Stir in broth until combined. Bring mixture to a boil. Then reduce heat to medium-low, and simmer until potatoes are tender, about 12 minutes.
- Using a potato masher, lightly mash mixture, leaving some whole pieces of potato. Add white Cheddar and cream, stirring until cheese melts. Keep warm.
- Ladle soup into bowls. Top servings with bacon, green scallion pieces, and yellow Cheddar.
POTATO AND HAM BONE SOUP RECIPE
Cold days of winter call for a soul warming soup. This potato soup is easy to make with russet potatoes and a leftover ham bone. Perfect meal for a cold evening.
Provided by Steve Gordon
Categories Soups
Time 1h30m
Number Of Ingredients 9
Steps:
- Dice the carrot.
- Dice the celery stalks.
- Dice the onion.
- Heat heavy stock pot over Medium heat.
- Add the butter.
- Add onions, carrots, celery
- Stir and cook until vegetables are tender.
- Add ham bone.
- Add water.
- Bring to a boil. Reduce heat and simmer for 1 hour.
- Remove ham bone. Set aside. Remove meat when cooled.
- Cube the potatoes into about 1 inch pieces.
- Add potatoes to pot. Cook about 15 minutes until potatoes are tender.
- Remove about half of the potatoes. Set aside.
- Add the milk.
- Use an Immersion Blender to puree potatoes left in the pot.
- Add potato pieces and ham meat back to pot. Stir well.
- Add salt and pepper as needed.
- Serve warm.
- Enjoy!
SOUTHERN POTATO SOUP
This is a family recipe I'm ever so happy to share! At times I substitute precooked Hickory Smoked Bacon in place of Ham and serve w/what else? Potato rolls, or ever better- Hawaiian Bread Rolls ;) I've never actually measured any of this-I just do it! So, have fun w/it!
Provided by Tallie in Pacific NW
Categories < 60 Mins
Time 55m
Yield 2 cup, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot, on medium heat saute diced onion and ham in olive oil.
- Add diced potatoes and just enough water cover and onion powder, onion salt, salt, pepper, garlic salt and tarragon.
- Bring to a roaring boil and allow to continue to boil @ med-high heat until potatoes are soft, approx 25 min, stirring frquently.
- Once potatoes have softened; simmer on low heat and evaporated milk stirring frequently.
- Add cornstarch/water mixture to thicken.
- Enjoy!
Nutrition Facts : Calories 346.6, Fat 10.9, SaturatedFat 3.5, Cholesterol 12.3, Sodium 420.4, Carbohydrate 55.2, Fiber 6.6, Sugar 2.8, Protein 8.9
POTATO SOUP
Follow our easy, step-by-step, photo illustrated recipe to make this warm and filling Potato Soup. Made from scratch, using fresh potatoes, it's the perfect soup for a cold winter night. Make it as creamy as you'd like.
Provided by Steve Gordon
Categories Soups
Time 40m
Number Of Ingredients 8
Steps:
- Peel and cube potatoes into about one inch sized pieces. Set aside.
- Remove outer skin from onion, dice into small sections.
- Place medium sized sauce pot over Medium heat on stove top.
- Add Butter.
- Add onions. Saute onions until tender and translucent.
- Add cubed potatoes.
- Add evaporated milk.
- Add two cups whole milk, or more if needed, to cover potatoes.
- Bring mixture to a slight boil, then REDUCE heat to medium-low.
- Simmer mixture, uncovered, until potatoes are tender, stirring often. About 25 minutes.
- Add salt and pepper to taste, as desired.
- Use a hand blender or large spoon to mash up some of the potatoes. Do not over blend.
- To thicken the soup if needed, mix water and flour together in a small cup. Stir well to combine and make a slurry.
- Gradually add flour slurry to the potatoes, stirring well.
- Continue to cook for about five minutes until the mixture thickens.
- Serve warm.
- Enjoy.
HEARTY POTATO SOUP
This is an easy recipe that your family will love.
Provided by The Southern Lady Cooks
Categories Soup
Time 25m
Number Of Ingredients 9
Steps:
- Place potatoes, onion, celery, garlic, salt and pepper in a large pot and cover with water.
- Bring to a boil, cover and simmer until potatoes are tender. Do not drain.
- Add stick of butter. Pour evaporated milk into a bowl and whisk the flour into the milk. Add flour and milk mixture to your soup. Let simmer for about 10 minutes. Garnish with crisp bacon or shredded cheese.
BAKED POTATO SOUP
I got this from a Southern Living Crock-Pot cookbook. It's so creamy and delicious, just the way it ought to taste! It's a great meal for kids and husbands alike! (The cookbook used everything full fat and a 1/2 tsp. more salt; I've chosen to lighten it up a bit where I didn't see it would change the taste or texture.) Don't worry about overcooking it if you need to leave it longer than it says. I usually throw it together in the morning before work, leave the crockpot on high, and when I come home at 5pm to finish, it's still fine. You should regard the cooking time as minimum time needed.
Provided by Battle in Seattle
Categories Chowders
Time 6h21m
Yield 12 cups, 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 7 ingredients in a 5-quart slow-cooker.
- Cover and cook on high for six hours, or low for 8-10 hours--or, cook until potato is tender.
- Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
- Stir in half-n-half, cheese, and chives.
- In each individual bowl, top with a dallop of sour cream, if desired, and sprinkle with bacon and cheddar cheese before eating.
Nutrition Facts : Calories 357.8, Fat 10.2, SaturatedFat 5.5, Cholesterol 22.5, Sodium 857.8, Carbohydrate 55.3, Fiber 6.5, Sugar 4.8, Protein 13.6
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