Sues Cream Of Baked Potato Soup Recipes

SUE'S CREAM OF BAKED POTATO SOUP

Steps:

• Scrub and pierce potatoes. Bake at 400° for 50-60 minutes or until tender., Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Set aside bacon., Saute onion in drippings until tender. Add garlic; cook 1 minutes longer. Stir in the broth, soup and evaporated milk. Bring to a gentle boil. Remove pulp from potatoes; stir into soup mixture. Discard potato shells., Cool slightly. In a blender, process half of the soup until smooth. Return to pan. Add the process cheese, 2% milk, butter, basil and pepper; cook and stir until cheese is melted. Sprinkle servings with cheddar cheese and bacon.

BAKED POTATO SOUP II

Steps:

• Microwave potatoes until done.
• While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
• Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.

LOADED BAKED POTATO SOUP

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 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.

LOADED BAKED POTATO SOUP

Steps:

• In a large dutch oven over medium heat, cook bacon until crisp, about 3 minutes. Using a slotted spoon, move bacon to paper towel-lined plate. When it cools a bit, crumble it.
• Add chopped potato skins to pot and cook until browned and crisp, about 8 minutes. Transfer to plate with the bacon.
• Add chopped onion to the pot and cook over medium heat until softened, 5-7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
• Stir in the flour and cook for another minute, before whisking in the broth and making sure to scrape up any brown bits on the bottom of the pot, until smooth. Stir in the potatoes, mustard powder, and thyme and bring the mixture to a simmer. Then, reduce the heat to medium-low, cover the pot, and continue cooking until the potatoes are nice and tender. This will likely take about 7-8 minutes.
• Remove the sprig of thyme and put half the soup into a blender and blend until nice and smooth. Return blended soup to pot and whisk in half-and-half.
• Put yogurt in a separate, small bowl and then stir in 1/2 cup of the hot soup (this will temper it) before whisking mixture into the pot of soup.
• Stir in the cheese and sprinkle with salt and pepper to taste.
• Serve in bowls, topped with bacon, potato skins, and chives.

THE ULTIMATE LOADED BAKED POTATO SOUP

Steps:

• Fry the bacon in the bottom of a large dutch oven or heavy bottomed pot.
• Once the bacon is done, remove and set a side (chopp for garnish once it cools).
• Add the onion and garlic to the bacon fat left in the pot and sautee until the onions are translucent (medium-low heat so that the garlic does not burn).
• Wisk the flour into the onions and garlic mixture while in the pot and cook for an additional few minutes to cook out the flour.
• Slowly wisk in the chicken broth and heavy whipping cream.
• Add in the potatoes. Bring it to a boil then reduce to a low heat and cook until the potatos are tender.
• Add salt and pepper to taste and blend everything together with a hand blender (or you can blend it in batches in a regular blender).
• Turn off the heat (makes sure the heat is off or the sour cream will curdle) and add the cheddar cheese and sour cream and mix it all together.
• Serve topped with the chopped bacon, cheddar cheese, sour cream and sliced scallions.