Loaded Baked Potato Soup Recipes

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LOADED POTATO SOUP I



Loaded Potato Soup I image

Thick, creamy, potato-y soup! Top with bacon bits and additional grated Cheddar cheese for a flavor explosion!

Provided by Claire

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 30m

Yield 12

Number Of Ingredients 8

8 potatoes, peeled and cubed
½ cup butter
½ cup all-purpose flour
8 cups milk
¼ cup chopped onion
1 (8 ounce) container sour cream
½ cup shredded Cheddar cheese
salt and pepper to taste

Steps:

  • Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
  • While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
  • Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.

Nutrition Facts : Calories 338.3 calories, Carbohydrate 37.6 g, Cholesterol 46.6 mg, Fat 16.6 g, Fiber 3.3 g, Protein 10.7 g, SaturatedFat 10.4 g, Sodium 169.2 mg, Sugar 8.9 g

CROCK POT LOADED BAKED POTATO SOUP



Crock Pot Loaded Baked Potato Soup image

This Crock Pot Loaded Baked Potato Soup is the ultimate creamy comfort food! It is rich and filled with the delicious flavors of baked potatoes. You can add a variety of toppings to customize the soup just how you like it. This makes a nice big batch perfect for a family or serving a crowd.

Provided by Kimber

Categories     Dinner

Time 4h15m

Number Of Ingredients 9

2.5 lbs Russet potatoes
1 small onion (1/2 lb)
2 cups chicken broth
4 cloves garlic
1/2 tsp salt
1/2 tsp ground black pepper
8 oz cream cheese
4 oz shredded cheddar cheese (about 1 cup)
1.5 cups heavy cream

Steps:

  • Chop the potatoes into 2 in chunks and roughly chop the onion.
  • Add the potatoes, onion, chicken broth, garlic, salt, and pepper to the crock pot and cook on high for 4 hours or low for 6-8 hours.
  • Once it is done cooking open the lid and add the cream cheese, cheddar cheese, and cream. Use a potato masher to blend the soup together for a very slightly chunky loaded potato soup, or an immersion blender for a super smooth loaded potato soup.
  • Top with your choice of toppings and Enjoy!

Nutrition Facts : ServingSize 1.25 cup, Calories 520 kcal, Carbohydrate 49 g, Protein 13 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 110 mg, Sodium 262 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 9 g

LOADED POTATO SOUP



Loaded Potato Soup image

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

1 package (12 oz) bacon
1 1/2 cups chopped onion
6 cups Progresso™ chicken broth (from two 32-oz cartons)
2 lb baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup Gold Medal™ all-purpose flour
4 cups milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced cooked ham
1 container (8 oz) sour cream
2 1/2 cups shredded sharp Cheddar cheese (10 oz)
3/4 cup sliced green onions

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 RECIPE BY TASTY



Loaded Baked Potato Soup Recipe by Tasty image

Here's what you need: russet potato, olive oil, salt, pepper, onion, garlic, butter, flour, chicken broth, cream cheese, shredded cheese, bacon, fresh chive

Provided by Pierce Abernathy

Categories     Lunch

Yield 6 servings

Number Of Ingredients 13

4 lb russet potato, washed
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
1 onion, diced
3 cloves garlic
3 tablespoons butter
¼ cup flour
2 ½ cups chicken broth
8 oz cream cheese
shredded cheese
bacon, diced
fresh chive, chopped

Steps:

  • Preheat your oven to 425˚F (220˚C).
  • On a parchment paper-lined baking sheet, rub potatoes with salt, pepper, and olive oil.
  • Bake in preheated oven for 40-50 minutes.
  • Once cooled, peel and mash potatoes, and set aside.
  • Heat oil in large pot over a medium-high heat.
  • Add onion and garlic. Cook until translucent and garlic is fragant, about 5 minutes.
  • Add butter and melt.
  • Bring in flour and stir until mixture is lightly browned.
  • Add in the chicken broth and cream cheese. Stir until fully incorporated
  • Add in the mashed potatoes and combine.
  • Season with salt and pepper.
  • Garnish bowl with shredded cheese, bacon, and chives.
  • Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 90 grams, Fat 40 grams, Fiber 6 grams, Protein 9 grams, Sugar 9 grams

BAKED POTATO SOUP I



Baked Potato Soup I image

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

12 slices bacon
⅔ cup margarine
⅔ cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 ¼ cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

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



Loaded Baked Potato Soup image

The only thing that beats the comforting flavor of this thick and hearty loaded baked potato soup is possibly the idea that it simmers on its own all day in a slow cooker. -Barbara Bleigh, Colonial Heights, Virginia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h35m

Yield 10 servings.

Number Of Ingredients 15

2 large onions, chopped
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups water, divided
4 cups chicken broth
2 medium potatoes, peeled and diced
1-1/2 cups mashed potato flakes
1/2 pound sliced bacon, cooked and crumbled
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 cup half-and-half cream
1/2 cup shredded cheddar cheese
2 green onions, sliced

Steps:

  • In a large skillet, saute onions in butter until tender. Stir in flour. Gradually stir in 1 cup water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5-qt. slow cooker., Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in cream; heat through. Garnish with cheese and green onions.

Nutrition Facts : Calories 212 calories, Fat 11g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 723mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

FULLY-LOADED BAKED POTATO SOUP



Fully-Loaded Baked Potato Soup image

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

6 strips bacon
5 Yukon Gold potatoes, cut into eighths
½ cup butter
1 small sweet onion, diced
2 cloves garlic, minced
3 tablespoons flour
1 teaspoon salt
1 teaspoon ground black pepper
1 pint half-and-half
3 (15 ounce) cans chicken broth
1 (8 ounce) container sour cream
2 cups shredded Cheddar cheese
1 teaspoon dried parsley

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



Loaded Potato Soup image

Provided by Nancy Fuller

Categories     appetizer

Time 55m

Yield 8 servings

Number Of Ingredients 11

6 slices bacon, chopped
2 medium yellow onions, chopped
2 cloves garlic, minced
3 tablespoons flour
Kosher salt and freshly ground black pepper
4 cups chicken broth
1 cup heavy cream
3 pounds russet potatoes, chopped
1 cup sour cream
3 cups shredded cheddar
4 scallions, sliced, for garnish

Steps:

  • Set a large Dutch oven over medium-high heat. Add the bacon and cook until crispy, 6 to 8 minutes; remove to a plate. When cool, crumble and set aside for garnish.
  • Add the onions and garlic to the pot, and cook in the rendered bacon grease until softened, 4 to 5 minutes. Add the flour and some salt and pepper, and stir until combined. Cook for 3 minutes, so the raw flour taste cooks out. Add the chicken broth and heavy cream, whisking to remove any flour lumps. Add the potatoes and cook over medium heat until tender, about 10 minutes.
  • With a potato masher, break up the cooked potatoes¿this will yield a thick and chunky consistency. Whisk in sour cream and then the shredded cheddar; let it melt through.
  • Serve garnished with crispy crumbled bacon and sliced scallions.

LOADED BAKED POTATO SOUP



Loaded Baked Potato Soup image

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

8 large red potatoes
1 (12 ounce) package bacon
½ gallon milk
1 cup heavy whipping cream
1 (8 ounce) container sour cream
1 (8 ounce) package processed cheese (such as Velveeta®), cubed
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon onion salt
ground black pepper to taste

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

LOADED BAKED POTATO SOUP



Loaded Baked Potato Soup image

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

4 slices bacon, diced
5 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups milk, or more, as needed
3 russet potatoes, peeled and cubed
2 green onions, thinly sliced
1 cup shredded cheddar cheese
1/2 cup sour cream
Kosher salt and freshly ground black pepper, to taste

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.

BAKED POTATO SOUP



Baked Potato Soup image

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

6 slices bacon (chopped)
1 small onion (diced)
2 tablespoons flour
2 cloves garlic (minced)
3 cups chicken broth (low sodium)
½ teaspoon salt
¼ teaspoon pepper
3 cups mashed potatoes
1 ¼ cups sharp cheddar cheese (shredded and divided)
½ cup buttermilk
⅓ cup sour cream (plus extra for garnish)
2 green onions (finely chopped)

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

LOADED BAKED POTATO SOUP



Loaded Baked Potato Soup image

I got this recipe from my mom. It's a great cold weather comfort food. So yummy! I make this when my family is craving Panera Bread's baked potato soup. I'm not claiming that it's exactly the same, but it's close enough for us! The recipe calls for baking the potatoes, but most of the time I choose the faster way of cooking them in the microwave. I also use red potatoes most of the time as well.

Provided by SchnauzerMama

Categories     < 60 Mins

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 10

3 -4 large baking potatoes
2/3 cup butter
2/3 cup flour
1 teaspoon salt
3/4 teaspoon white pepper
6 cups milk
1 cup shredded cheddar cheese
1 cup sour cream
1/4 cup green onion, sliced
10 slices bacon, cooked and crumbled

Steps:

  • Bake potatoes at 350 degrees for 65-75 minutes or until tender.
  • Cool completely.
  • Peel and cube potatoes. (If you're pressed for time you can also cube the uncooked potatoes and cook them in a covered dish in the microwave with 1/2 C water for approximately 15 minutes)
  • In a large pot, melt butter.
  • Stir in flour, salt and pepper until smooth.
  • Gradually stir in milk.
  • Bring to a boil, cook and stir for 2 minutes or until thickened.
  • Remove from heat.
  • Add cheese.
  • Stir in sour cream.
  • Add potatoes and green onions.
  • Garnish with bacon.

Nutrition Facts : Calories 499.4, Fat 37.1, SaturatedFat 21.7, Cholesterol 102.9, Sodium 712.5, Carbohydrate 29.2, Fiber 1.4, Sugar 1.7, Protein 13.6

LOADED POTATO SOUP



Loaded Potato Soup image

Easy recipe for creamy Loaded Potato Soup. Chunks of potatoes in a cheesy soup base with sour cream and bacon is pure comfort food!

Provided by Valentina Ablaev

Categories     Easy

Time 30m

Number Of Ingredients 14

4 large potatoes (peeled and cubed)
½ tsp salt
8 oz bacon (bite-sized pieces)
4 Tbsp unsalted butter
½ med onion (finely chopped)
2 garlic cloves (minced)
¼ cup all-purpose flour
2 1/2 cups whole milk
2 1/2 cups chicken broth
1 cup mild or sharp cheddar cheese (shredded)
¾ cup sour cream
1 tsp salt (or to taste)
¼ tsp pepper (or to taste)
green onions (to serve)

Steps:

  • Place sliced potatoes into a stockpot and completely cover with 1" of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain.
  • Meanwhile, saute bacon in a dutch oven until crispy then transfer to a plate, reserving 1 Tbsp bacon grease in the pot.
  • Add 4 Tbsp butter and chopped onions then sautee until tender. Add garlic and cook another minute until fragrant.
  • Quickly whisk in the flour. Slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly then bring to a soft boil.
  • Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste.
  • Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half half of your cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings.

Nutrition Facts : Calories 428 kcal, Carbohydrate 30 g, Protein 22 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 65 mg, Sodium 1632 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

BAKED POTATO SOUP



Baked Potato Soup image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 10

4 large baking potatoes
6 bacon slices, plus crumbled cooked bacon, for serving
2/3 cup (11 tablespoons) butter
2/3 cup all-purpose flour
8 cups milk
5 ounces Cheddar, shredded, plus more for serving
2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 green onions (scallions), finely chopped, plus more for serving
8 ounces sour cream, plus more for serving

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.

FULLY LOADED BAKED POTATO SOUP



Fully Loaded Baked Potato Soup image

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

4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives

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.

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2020-02-22 How to make Baked Potato Soup: This loaded baked potato soup recipe is perfect for an easy dinner meal. Simply add the ingredients in the slow cooker and let the slow cooker cook throughout the day. Create a roux or a thickening sauce to add to the soup and stir together. Let cook a little longer and enjoy this soup …
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2014-10-03 Bring the soup to a simmer and reduce the heat to low. Use a potato masher to mash the potatoes into the stock. Cook the potato soup for about 5 minutes, then use an immersion blender to purée about half of the soup if you want a slightly chunky soup, or purée all of it if you want a smoother soup.
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  • Preheat oven to 400F. Pierce potatoes with a fork and bake for about 1 hour directly on oven rack, or until fork tender.
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LOADED BAKED POTATO SOUP RECIPE — THE MOM 100
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  • Peel the potatoes and cut them into ¾-inch cubes. Place them in a medium pot and add the chicken broth, plus enough water to cover the potatoes. Bring the liquid to a simmer over medium high heat, and partially over the pot, and simmer, adjusting the heat as necessary, until they are almost tender, but still a bit firm in the middle, about 6 minutes. Reserve 1/2 cup of the cooking liquid, drain the potatoes and set them aside.
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  • 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.


THE BEST LOADED BAKED POTATO SOUP | YELLOWBLISSROAD.COM
2019-09-16 How to make Loaded Baked Potato Soup. If you’ve ever made soup, you can make this baked potato soup. It’s super simple with some basic steps, like sauteing and simmering. First, grab a large soup pot. My 5-quart cast iron dutch oven is my favorite piece of cookware in my kitchen and it’s perfect for this soup…
From yellowblissroad.com
4.8/5 (12)
Calories 572 per serving
Category Soup
  • Melt butter in a large stockpot or Dutch oven over medium heat. Add onion and cook, stirring often, for 4-5 minutes. Stir in garlic and cook for one minute more. Whisk in flour and cook until golden, about 2 minutes.
  • Gradually whisk in milk and heavy cream, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Gradually pour in the chicken broth and whisk until combined. Stir in potatoes and bring the mixture to a simmer (do not boil).
  • Reduce heat to low and simmer until potatoes are tender, about 15-20 minutes, stirring often to keep the bottom from burning.


LOADED BAKED POTATO SOUP RECIPE | RECIPES.NET
2020-09-09 Stir in the flour and cook for 1 minute, stirring constantly. Gradually pour in the chicken broth and cook, stirring constantly until thick and bubbling. Add in the diced potatoes and half and half. Continue to cook for 15 to 20 minutes until potatoes are tender. Then stir in the cheese and sour cream.
From recipes.net
Cuisine American
Total Time 40 mins
Category Soup
Calories 618 per serving


LOADED BAKED POTATO SOUP RECIPE - THE SPRUCE EATS
2019-08-11 Stir in half-and-half, diced potatoes, salt, pepper, and cheese. Continue cooking until cheese is melted. Blend about half of the soup in batches until smooth. Add the blended soup back to the pot and add sour cream. Cook, stirring constantly until soup is hot.
From thespruceeats.com
Calories 547
Saturated Fat 20g 101%
Cholesterol 112mg 37%
Total Fat 40g 51%


LOADED BAKED POTATO SOUP MADE SKINNY - NEWSBREAK
2021-10-24 1 small head of cauliflower, about 16 ounces, stem removed cut into florets. 3 slices bacon or turkey bacon if desired, see shopping tips. 1 (14.5oz) can reduced-sodium chicken broth, I used Swanson's. 1½ cups 2% reduced-fat milk. Salt and black pepper, to taste. 1 (5.3 oz) container nonfat...
From newsbreak.com


COPYCAT LONGHORN STEAKHOUSE LOADED POTATO SOUP BEST RECIPES
Longhorn Steakhouse Copycat Recipes Loaded Baked Potato Soup Longhorn Steakhouse Mac And Cheese Copykat Recipe There are 430 calories in 1 serving of Longhorn Steakhouse Loaded Baked Potato.Add stock, water, cornstarch, mashed potatoes, and spices to …
From foodrecipess.com


LOADED BAKED POTATO SOUP MADE SKINNY WITH WEIGHT WATCHERS ...

From skinnykitchen.com


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