Carnations Baked Potato Soup Recipes

CARNATION'S BAKED POTATO SOUP

Steps:

• Melt butter in large saucepan over medium heat.
• Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender.
• Stir in flour.
• Gradually stir in broth and evaporated milk.
• Scoop potato pulp from 1 potato (reserving the skin); mash.
• Add pulp to broth mixture.
• Cook over medium heat, stirring occasionally, until mixture comes just to a boil.
• Dice remaining potato skin and potato; add to soup; heat through.
• Spoon into bowls.
• Sprinkle each with your desired toppings.

FULLY-LOADED BAKED POTATO SOUP

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.

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.