CHEF JOHN'S HAM AND POTATO SOUP
You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.
- Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
- Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.
- With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 42.3 g, Cholesterol 74.7 mg, Fat 24.9 g, Fiber 4.1 g, Protein 15.8 g, SaturatedFat 12.7 g, Sodium 863.6 mg, Sugar 2.2 g
BAKED POTATO SOUP I
Thick and creamy. Uses leftover baked potatoes.
Provided by Sherry Haupt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
- In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
- Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
Nutrition Facts : Calories 747.9 calories, Carbohydrate 49.7 g, Cholesterol 84.5 mg, Fat 49.3 g, Fiber 2.3 g, Protein 27.2 g, SaturatedFat 19.6 g, Sodium 1335.2 mg, Sugar 15.8 g
ALMOST-FAMOUS BAKED POTATO SOUP
For a place with a carb-forward name, Panera Bread sells a lot of soup: nearly 250 million cups per year. Broccoli Cheddar has been the chain's perennial best seller, and the creamy Baked Potato Soup has never been far behind. The company has taken the potato soup off most menus permanently, and although we're not sure why it disappeared, we have a fix: Our test kitchen chefs created this version you can make at home.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 4 to 6 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate.
- Reduce the heat to medium and add the onion, scallion whites and a big pinch of salt to the pot. Cook, stirring occasionally, until the onion is soft but not browned, about 8 minutes. Add the flour, celery seeds and white pepper; stir until combined.
- Add the potatoes, 3 1/2 cups water and 1 teaspoon salt to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender but not falling apart, about 10 minutes.
- Remove the pot from the heat and transfer 1/2 cup of the potatoes to a blender. Add the half-and-half, cream cheese and parmesan and blend until very smooth. Gently stir the mixture into the pot along with the scallion greens, hot sauce and half of the bacon. Bring to a gentle simmer over medium heat; season with salt.
- Divide the soup among bowls. Top with cheddar cheese, the remaining bacon and chives.
BAKED POTATO SOUP
Make and share this Baked Potato Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h47m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Bake potatoes at 350 degrees for 65-75 minutes or until tender; cool completely.
- Peel and cube potatoes.
- In a large saucepan, melt butter; stir in flour, salt and pepper until smooth.
- Gradually add milk.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from the heat; whisk in sour cream.
- Add potatoes and green onions; mix well.
- Ladle into serving bowls; top with bacon and cheddar cheese.
- Enjoy.
BAKED POTATO SOUP
Make and share this Baked Potato Soup recipe from Food.com.
Provided by Theresa Thunderbird
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in large saucepan over medium heat.
- Add onion; cook, stirring occasionally for 1-2 minutes or until tender.
- Stir in flour.
- Gradually stir in broth and evaporated milk.
- Scoop potato pulp from one potato; mash.
- Add pulp to broth mixture.
- Cook over medium heat, stirring occasionally,until mixture just comes to a boil Dice remaining potato skin and potato (es) add to soup.
- Heath though.
- Season with salt and pepper.
- Top each serving with bacon,cheese and green onion.
- VARIATION: For a different twist to this recipe,omit the bacon,cheddar cheese and green onion.
- Cook 2 tablespoons of shredded carrot with the onion and add 1/4 teaspoon dried dill weed to the soup when adding the broth.
- Proceed as above.
Nutrition Facts : Calories 432.6, Fat 27.7, SaturatedFat 16, Cholesterol 78.2, Sodium 698.1, Carbohydrate 31.1, Fiber 1.7, Sugar 1.5, Protein 15.5
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.
UNCLE JOHN'S BAKED POTATO SOUP
My uncle makes a lot of excellent, rich dishes. This is a soup adaptation of his twice-baked potatoes. Not for dieters, but an excellent, creamy soup for a cold day.
Provided by Skys Mom
Categories < 4 Hours
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Bake potatoes until tender.
- Melt butter slowly in pan, blend in flour, making a roux.
- Gradually add milk, stirring constantly, then add salt and pepper to taste.
- Scoop out potatoes and set aside.
- Chop half of the potato peels to use in soup.
- When milk is very hot, whisk in potatoes, onions, and potato peels.
- Whisk well and add sour cream. Heat thoroughly.
- Add cheese a little at a time until all is melted. Serve with crumbled bacon.
Nutrition Facts : Calories 561.7, Fat 40, SaturatedFat 25.1, Cholesterol 116.2, Sodium 437.4, Carbohydrate 33.5, Fiber 1.8, Sugar 1.1, Protein 18.5
BIG JOHN'S BAKED ESCARGOT
Make and share this Big John's Baked Escargot recipe from Food.com.
Provided by Big John
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse escargot in a colander in order to remove any sand and set aside.
- Grind spices together in a mortar until fine.
- Clean mushrooms and completely remove stems, making sure to create a place for escargot.
- Place in a large skillet with 1 tablespoon of the butter and sauté over medium heat for 10 minutes, stirring often.
- Remove from heat and place mushroom caps on escargot dishes stem side up.
- Heat oven to 350 degrees F.
- Chop half of the mushroom stems up and place in small sauce pan with remaining butter, garlic and spices, discard the rest.
- Cook over medium heat for 3 minutes.
- Place one escargot on each mushroom cap.
- Spoon butter mixture over escargots and sprinkle with parmesan.
- Place escargot dishes onto a cookie sheet and bake in oven for 15 minutes or until cheese is browned and sauce is bubbling.
- Use bread for cleaning up the sauce.
Nutrition Facts : Calories 448.1, Fat 21.6, SaturatedFat 12.3, Cholesterol 67, Sodium 865.2, Carbohydrate 44.8, Fiber 3.5, Sugar 2.1, Protein 19.9
UNCLE JOHN'S BAKED BEANS
I bring this to every cookout and it never fails that I'm asked for the recipe. I never have any to bring home.
Provided by Bliss
Categories Beans
Time 2h10m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Pour beans into casserole dish and stir in ketchup, onions, Worcestershire, brown sugar, cayenne, Tabasco, salt and pepper.
- Cover top of beans with strips of bacon if desired.
- Sprinkle additional brown sugar on top.
- Bake at 350°F for 2 hours.
- Serves 4-6.
Nutrition Facts : Calories 411.4, Fat 4.2, SaturatedFat 1.6, Cholesterol 17.7, Sodium 1362, Carbohydrate 86.8, Fiber 14.6, Sugar 33, Protein 13.9
TWICE BAKED POTATO SOUP
Make and share this Twice Baked Potato Soup recipe from Food.com.
Provided by jtrautwein89
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 425. Prick potatoes wih a fork, and bale for 30 minutes or until potatoes are tender.
- Remove the potatoes to a bowl and cover. Let potatoes stand for 10 minutes. Remove the skin and mash.
- Heat butter in a 3 quart saucepan. Add onion and cook until tender. Stir in broth and 5 cups mashed potatoes.
- Place 1/3 cup broth mixture in blender. Cover and blend ucntil smooth. Pour the mixture into bowl. Repeat the blending process with the remaining broth mixture.
- Return all pureed mixture to saucepan. Stir in the cream and chives and cook for 5 minutes, or until the mixture is hot/.
- Spoon 1/4 cup remaining potato into each bowl.
- Divide the broth mixture among the bowls.
- Top with bacon, cheese and sour cream.
Nutrition Facts : Calories 892.6, Fat 43.4, SaturatedFat 20.4, Cholesterol 81.3, Sodium 1442.8, Carbohydrate 103, Fiber 12.4, Sugar 6.1, Protein 25
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