Baked Potato And Greens Soup Recipes

FAVORITE BAKED POTATO SOUP

Steps:

• Preheat oven to 350°. Pierce potatoes several times with a fork; place on a baking sheet. Bake until tender, 65-75 minutes. Cool completely., Peel and cube potatoes. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in potatoes; heat through., Remove from heat; stir in sour cream and green onions. Top servings with cheese and bacon.

BAKED POTATO SOUP I

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.

BAKED POTATO SOUP III

Steps:

• Bake potatoes 1 hour in a 400 degree F (200 degree C) oven. Scoop out the inside of the potatoes and set aside. Reserve the skins for another recipe or discard.
• Melt the butter in a large skillet over medium low heat. Stir in the flour to make a roux. Cook about 1 minute, stirring constantly. Gradually pour in the milk while stirring until all the milk has been added. Bring heat to medium and keep stirring until the soup mixture starts to get thick.
• Add the potatoes, green onions, salt, ground black pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes, allowing the flavors to blend. Stirring well, mix in the sour cream until well blended with the soup. Serve immediately.

BAKED POTATO AND GREENS SOUP

Steps:

• Preheat soup pot and saute the onions in the olive oil over medium-high heat until good and brown, about 12 minutes.
• Slice the baked potatoes in half lengthwise. Slice into 3/4" chunks. Three of the halves may be reserved, sliced in half, dredged in cornmeal with spices, then pan-fried into a sort of french fry crouton, if desired.
• Once the onions are browned, add the garlic, fennel, thyme, sage, black pepper, and salt. Cook for 2 more minutes, then add the wine to deglaze the pan. Add the chunks of potatoes and the broth, cover and lower the heat to bring to a low boil. Mix in the kale. Cover and cook for 15-20 minutes more.
• Use a potato masher to mush up about half of the soup (do not use an immersion blender here as it will make the potatoes pasty). Add the soy milk and mix. If it's too thick, add a little water or vegetable broth.
• Ladle into bowls and top with potato croutons if desired.