Baked Potato Soup Like Cheddars Recipe 38

BOB EVAN'S CHEDDAR BAKED POTATO SOUP

Steps:

• Add soup, 1/2 can broth, 1 can milk and stir.
• Add cheese and milk.
• Stir in corn starth to the rest of broth, then add to soup.
• Add spices and butter.
• Bring to a boil, reduce heat and simmer for 15-20 minutes.
• Add boiled potatoes and simmer 15 minutes more.
• Top with chives and bacon bits.
• *For best results, chill soup and reheat.

CHEDDAR CHEESE BAKED POTATO SOUP

Steps:

• Microwave the baking potato for 7 to 8 minutes on high. Carefully remove from microwave using oven mitts. It will be HOT! Set aside until cool enough to touch.
• When potato is cool, cut into 1/2-inch cubes.
• Add Cheese soup, chicken stock, and bacon pieces to a medium pan. Bring to a simmer, stirring occasionally over medium high heat. Add potato and continue to heat soup for 5 minutes.
• Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions.

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.

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 (LIKE CHEDDARS) RECIPE - (3.8/5)

Steps:

• Make a Roux: Make Roux in skillet before making soup. Heat butter over medium heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on whisking. Cook until you smell a toasty aroma (be careful not to burn the mixture). Cover and set aside to cool. Make the soup base: Boil potatoes in water to cover until aldente (DO NOT OVERCOOK!). Drain, cover and set aside. Cook bacon until crisp. Remove bacon from skillet, place on paper towel to drain, and then crumble; set aside. Sauté celery and onions in bacon drippings; set aside. In 6 quart pot, combine water, chicken stock, celery, onion and black pepper. Bring to a simmer. Add Half & Half, whipping cream and salt, stirring while you add. Add Roux. Cook over low heat mixture until Roux is totally integrated. Add potatoes to soup. Cook 10 minutes at low simmer. While soup is cooking, melt cheese in microwave. Add cheese to soup and stir in well. Add garnish, as desired, after dishing into soup bowl.