BAKED POTATO SOUP
If we're being honest, a baked potato isn't really about the potato. It's about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn't skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings - including potato skins - are added. It's potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and serve it with a side salad (though it's plenty hearty all on its own).
Provided by Ali Slagle
Categories dinner, lunch, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large soup pot or Dutch oven over medium heat, cook the bacon (if using) until crisp, 12 to 13 minutes. Transfer the bacon to a paper-towel lined plate or cutting board. Return the pot with just 3 tablespoons of the bacon fat to the stove. (If there's not enough fat, supplement with butter to total 3 tablespoons.) If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat.
- Over medium-low heat, sauté the white parts of the scallions and the garlic until golden brown, 2 to 3 minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk and 2 teaspoons salt, and bring to a boil over medium-high heat (resist the urge to heat it faster as this can lead to curdling). Once at a boil, lower the heat and simmer covered until the potatoes are tender, 10 to 15 minutes.
- As soup simmers, prepare the potato skins: Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden-brown, about 3 minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne and garlic powder. Crumble and set aside.
- Once the potatoes are tender, take the pot off the heat, and purée the mixture with an immersion blender if you'd like a smooth soup. (Mash with a potato masher if you'd like a chunkier soup.) Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and Cheddar and the green parts of the scallions. Top with potato peels (eat any extra as chips, dipped in ketchup and mustard).
Nutrition Facts : @context http, Calories 774, UnsaturatedFat 16 grams, Carbohydrate 65 grams, Fat 49 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 27 grams, Sodium 1664 milligrams, Sugar 22 grams, TransFat 1 gram
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
LOADED POTATO SOUP
A rich broth. Baked potato toppings. Indulgent spoonfuls. What more could you want in a Loaded Potato Soup? This soup is a time-tested recipe that helps you put comfort food on the table in just 40 minutes total. Once your potato soup is thick and bubbly, top it with bacon, cheese and green onions for a restaurant-worthy meal right at your kitchen table.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 15
Number Of Ingredients 13
Steps:
- In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
- In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
- Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
- Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
Nutrition Facts : Calories 362, Carbohydrate 20 g, Fat 2 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 863 mg
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
BAKED POTATO SOUP
I found our favorite soup in an unexpected place-a children's cookbook! This creamy comfort food is not only delicious but also scaled down to make a small amount that's perfect for my husband and me. -Linda Mumm, Davenport, Iowa
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion.
Nutrition Facts : Calories 277 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 1061mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 11g protein.
BAKED POTATO SOUP III
This potato soup is easy and great. Even the kids like it! It's got potatoes, cheese, bacon, scallions, cheese and sour cream. Rich and delicious.
Provided by Carol
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 621.3 calories, Carbohydrate 45.2 g, Cholesterol 115.2 mg, Fat 41.3 g, Fiber 2.2 g, Protein 18.9 g, SaturatedFat 26 g, Sodium 710.4 mg, Sugar 13.6 g
BAKED POTATO SOUP V
The last recipe you'll ever have to get for Baked Potato Soup. It's thick soup and could be served with just a salad. Everyone in the family will love this one.
Provided by TLNATION
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
- In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 34.8 g, Cholesterol 75.8 mg, Fat 27.2 g, Fiber 1.9 g, Protein 15.4 g, SaturatedFat 16.6 g, Sodium 721.7 mg, Sugar 7.6 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
LOADED BAKED POTATO SOUP
All the flavors of a loaded baked potato comes together in this comforting soup!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with green onion, cheese and bacon, if desired.
THE BEST BAKED POTATO SOUP EVER!
This really is the best baked potato soup I have ever tasted. I've had this recipe for quite a while now and I thought it was time to share with you guys!
Provided by Jeanette G
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Wash potatoes thoroughly and microwave until tender.
- If you would like you can always bake in a 400 degree oven for one hour or until done.
- As the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown.
- Add in your flour to make a roux.
- Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil.
- Reduce your heat and simmer for about 5 minutes.
- Take your cooled potatoes and peel off the skin and chop up into desired pieces.
- Add in your chopped up potatoes and the heavy whipping cream to your soup and bring it back to a boil.
- Reduce heat and simmer for about 15 minutes or until it is thick.
- Garnish with cheddar cheese, crumbled bacon and green onions.
- ENJOY!
BAKED POTATO SOUP
Baked Potato Soup takes all of the comforting goodness of a fully loaded baked potato and turns it into a belly warming soup!
Provided by Holly Nilsson
Categories Lunch Main Course Soup
Time 30m
Number Of Ingredients 12
Steps:
- Fry bacon in a large pot until crisp. Remove bacon and set aside leaving the drippings in the pot.
- Reduce heat to medium low and add diced onion to drippings. Cook until tender, about 5-7 minutes.
- Add garlic and flour, cook 1 minute while stirring. Whisk in chicken broth, bring to a boil over medium high heat and simmer for 5 minutes.
- Stir in mashed potatoes. Simmer an additional 5 minutes. Add the buttermilk and stir to combine allowing mixture to just come to a boil.
- Remove from heat and stir in 1 cup cheese, half of the bacon, and ⅓ cup sour cream.
- Garnish with a dollop of sour cream, reamining bacon, green onion and serve hot.
Nutrition Facts : Calories 528 kcal, Carbohydrate 45 g, Protein 19 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 72 mg, Sodium 1469 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
FAVORITE BAKED POTATO SOUP
My husband and I enjoyed a delicious baked potato soup at a restaurant while on vacation and I came home determined to duplicate the flavor. It took me five years to get the taste right! -Joann Goetz, Genoa, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 469 calories, Fat 28g fat (17g saturated fat), Cholesterol 86mg cholesterol, Sodium 563mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 14g protein.
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.
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.
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- Preheat the oven to 180ºC/gas 4. Wash the potatoes and dry well, then prick each one with a fork and wrap in foil.
- The exact time depends on the size of your potatoes, but to check, give them a quick squeeze, bearing in mind they’ll be hot: the potato should just give under your fingers.
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- Add in milk and flour. Whisk constantly, until slightly thick, about 5 minutes, then add potatoes and season generously with salt and pepper.
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- Wash and cut potatoes into 1" chunks. Boil in a pot of salted water for 10 minutes, or until fork tender. Drain, and mash until almost smooth.
- Meanwhile, cook bacon in a medium pot or dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to a paper towel lined plate, reserving 2 tablespoons of bacon grease in the pot.
- Add onions and garlic, cook for 5 minutes or until translucent. Add flour, and whisk to coat onions. Whisking constantly, add chicken broth, milk, and cream. Add bay leaf, increase heat to medium high. Once boiling, reduce heat and simmer for 10 minutes.
- Remove bay leaf. Add mashed potatoes, stirring to incorporate fully. Stir in cheddar cheese. Season with salt and pepper to taste.
LOADED BAKED POTATO SOUP RECIPE - EATINGWELL
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Ratings 10Calories 328 per servingCategory Healthy Bacon Recipes
- Heat oil in a large saucepan over medium heat. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan. Add onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes.
- Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth, but still a little chunky. Return the mashed potatoes to the pan along with sour cream, 1/4 cup cheese and pepper. Cook, stirring, until the cheese is melted and the soup is heated through, 1 to 2 minutes. Serve garnished with crumbled bacon, the remaining 1/4 cup cheese and chives (or scallion greens).
LOADED BAKED POTATO SOUP - I WASH YOU DRY
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5/5 (498)Calories 502 per servingCategory Soup
- Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender.* Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.
- Meanwhile, cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces.
- In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic and onion and cook for 2 to 3 minutes, or until the onion is tender. Slowly whisk the flour into the pan and stir for 1 to 2 minutes. Slowly whisk in the milk and half-and-half. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and whisk in the kosher salt, garlic salt and pepper. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.
- If you'd like to use cheeses and bacon as a garnish, reserve 1/4 cup of t each. Stir in the remaining cheeses, remaining bacon, and the sour cream. Remove the pot from the heat. Scoop potato chunks into the pan, breaking them into small pieces or leaving them chunky, depending on your preference. Serve hot, topped with your favorite garnishes, like cheese, bacon and chives.
BAKED POTATO SOUP RECIPE | MYRECIPES
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- Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
- Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
- Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.
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