Amys Loaded Baked Potato Soup Recipes

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.

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.

Steps:

• In a large pot, sautee onion, carrot, and celery in the butter and olive oil, until tender.
• Pour in chicken stock, and simmer about 10 minutes.
• In another small pot, pour in milk, half & half, and flour. Bring to a slow boil, stirring constantly until thickened.
• Put in garlic powder & pepper, and stir to incorporate.
• Pour in cheeses slowly, stirring until melted.
• Pour all into bigger pot with the chicken stock.
• Slowly add potatoes and bacon bits.
• Add tabasco sauce (optional).
• Stir until all mixed.
• Simmer about 15 minutes.
• Add fresh parsley, and stir.
• Serve.