Baked Potato Soup With Bacon Green Onion Broccoli Cheddar Recipe 435

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.

POTATO, BROCCOLI, AND CHEDDAR SOUP

Steps:

• Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. Season with salt, pepper, and lemon juice.
• Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.

BROCCOLI CHEDDAR BAKED POTATO RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
• Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
• Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
• In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well.
• Scoop the potato mixture back into the potatoes and top with cheddar cheese.
• Bake an additional 15 minutes until the cheese is melted.
• Serve warm with sour cream and chives.
• Enjoy!

BAKED POTATO SOUP WITH BACON, GREEN ONION, BROCCOLI & CHEDDAR RECIPE - (4.3/5)

Steps:

• Melt the butter in the bottom of a large pot over medium-high heat. Add flour and whisk to combine until thickened. Whisking continuously, slowly pour in the milk and whisk until mixture is smooth. Be sure to get the corners of the pan. Add all of the remaining ingredients and lower the heat to medium. Stir occasionally until the cheese is melted and the soup is warmed through. Be sure to scrape bottom of the pot as you stir so the soup doesn't burn. Serve when warm and enjoy! Additional notes: • This soup can be cut in 1/2 and there would still be plenty for 4 people. • When cutting potatoes, I'd recommend cutting even smaller than what you see in my photo, especially b/c they're already cooked. • Slice bacon in pieces before cooking so you don't have to crumble later and get messy. You can put in a tablespoon or so of bacon fat into the soup when heating. • On pre-baking your potatoes: Since this recipe uses potatoes that are already baked, you might want to toss a few in the oven the night before to bake them off ahead of time. Baked, they'll keep in the fridge for a week (easily), so dinner can be ready to go any night of the week! • Microwave frozen broccoli for 2 min. before putting into soup w/remaining ingredients.

BROCCOLI AND BACON SOUP

Steps:

• Melt the butter in a large pan, then add the onion and sweat over a medium heat until soft, but not browned.
• Roughly chop half the bacon and add it to the pan along with the potato. Stir to coat everything then add the stock, boil and simmer for 10 minutes.
• Add the chopped broccoli stalk, but not the flower yet. Continue to cook for a further 5 minutes, until the potato is soft.
• Add the rest of the broccoli and simmer for 10 minutes. Stir through the milk and return to a simmer.
• Blend the soup until smooth and season to taste. To serve, grill the remainder of the bacon until crispy and crumble it on top.

BAKED POTATO SOUP WITH BACON

Steps:

• Melt butter in large saucepan or Dutch oven on medium heat. Add yellow onions and celery; cook and stir 5 min. or until crisp-tender. Add next 4 ingredients; bring just to boil, stirring constantly. Lightly crush potatoes with back of spoon. Simmer on medium-low heat 5 min., stirring frequently.
• Reserve 1 Tbsp. green onions and 2 Tbsp. each bacon and cheese. Add remaining green onions, bacon and cheese to soup; cook 5 min. or until cheese is melted, stirring constantly.
• Serve topped with reserved green onions, bacon, cheese and sour cream.

BROCCOLI AND BACON SOUP

Steps:

• Boil broccoli in the chicken stock in a 2 quart saucepan until fork tender.
• Take off the heat and cool, then add hollandaise mix (right out of the package) and onion before blending in a blender. Blend to a texture for your tastes.
• Add salt, pepper and thyme.
• Add bacon, heavy cream and simmer until the soup thickens.

CREAM OF BROCCOLI, BACON & POTATO SOUP

Steps:

• Cook bacon in large saucepan on medium heat until crisp. Remove bacon from pan, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
• Add onions to reserved drippings; cook and stir 8 min. or until tender. Add broth, water and potatoes; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or just until potatoes are tender. Stir in broccoli; cook 5 min. or until tender. Stir in 1/4 cup each cheese and dressing.
• Blend soup, in batches, in blender until smooth. Ladle into 4 bowls. Crumble bacon; sprinkle over soup. Top with remaining cheese and dressing.

CHEESY POTATO SOUP WITH BACON

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 BACON SOUP

Steps:

• 1. Cook potatoes and onion in chicken broth along with just enough water to cover potatoes and onions.
• 2. Cook until tender. Once tender, I used a potato masher to mash a few to make the soup kinda thick. (Don't mash ALL the potatoes because you still want chunks of potato in the soup!)
• 3. Add cubes of cream cheese. Remove from heat until cheese is melted. Return to low/medium heat.
• 4. Add half the bacon, soups, butter, and spices.
• 5. Cook for another 10 or so minutes. This is when you can add the optional milk if you want a thinner soup.
• 6. Garnish with shredded cheddar cheese and bacon pieces. I also used a little green onion to garnish. ***I added a small handful of shredded cheddar cheese to the soup when adding the bacon, soups, butter & spices... just because we love the cheddar taste! ****