BAKED POTATO SOUP I
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
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
BAKED POTATO CHEDDAR SOUP
A few simple kitchen staples makes for an impressive soup. Use a better-quality yellow cheddar cheese; it adds greater depth of color and flavor to this dish. -Kristin Reynolds, Van Buren, Arkansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted., Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese and onions and, if desired, bacon.
Nutrition Facts : Calories 392 calories, Fat 15g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 469mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 3g fiber), Protein 14g protein.
CHEDDAR CHEESE BAKED POTATO SOUP
Steps:
- Microwave the baking potato for 7 to 8 minutes on high. Carefully remove from microwave using oven mitts. It will be HOT! Set aside until cool enough to touch.
- When potato is cool, cut into 1/2-inch cubes.
- Add Cheese soup, chicken stock, and bacon pieces to a medium pan. Bring to a simmer, stirring occasionally over medium high heat. Add potato and continue to heat soup for 5 minutes.
- Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions.
BOB EVAN'S CHEDDAR BAKED POTATO SOUP
I used to go to Bob Evans Restaurants when I was little. This was my favorite soup. I had to look all over for the copycat recipe. It's pretty close!
Provided by TishT
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Add soup, 1/2 can broth, 1 can milk and stir.
- Add cheese and milk.
- Stir in corn starth to the rest of broth, then add to soup.
- Add spices and butter.
- Bring to a boil, reduce heat and simmer for 15-20 minutes.
- Add boiled potatoes and simmer 15 minutes more.
- Top with chives and bacon bits.
- *For best results, chill soup and reheat.
Nutrition Facts : Calories 744.8, Fat 40.6, SaturatedFat 25.2, Cholesterol 123, Sodium 1325.7, Carbohydrate 62, Fiber 6, Sugar 13.7, Protein 34.1
EASY BAKED POTATO SOUP
I came up with this comforting soup when I was crunched for time and wanted to use up leftover baked potatoes. Since then, it has become a mealtime staple. Its wonderful aroma always gets cheers from my husband when he arrives home from work. -Julie Smithouser, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons drippings., Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, Liquid Smoke if desired and reserved potatoes to the drippings. , Cook, uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon.
Nutrition Facts : Calories 261 calories, Fat 16g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 618mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
BAKED POTATO CHEDDAR SOUP
After a couple tries, my husband finally says this is the soup! I think it is the garlic that won him over.:) This soup can be seasoned to your taste with any number of spices!
Provided by PAchefRebecca
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, melt butter and add flour.
- Cook for 2 minutes.
- Whisk in milk, stirring constantly, bring mixture to a boil to thicken.
- Add potatoes, garlic, onions.
- Simmer for 10 minutes Add in cheese, sour cream, salt, pepper, old bay, and bacon.
- Heat til cheese is melted and serve!
- Enjoy!
BAKED POTATO SOUP
I found our favorite soup in an unexpected place-a children's cookbook! This creamy comfort food is not only delicious but also scaled down to make a small amount that's perfect for my husband and me. -Linda Mumm, Davenport, Iowa
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion.
Nutrition Facts : Calories 277 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 1061mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 11g protein.
FAVORITE BAKED POTATO SOUP
My husband and I enjoyed a delicious baked potato soup at a restaurant while on vacation and I came home determined to duplicate the flavor. It took me five years to get the taste right! -Joann Goetz, Genoa, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 469 calories, Fat 28g fat (17g saturated fat), Cholesterol 86mg cholesterol, Sodium 563mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 14g protein.
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