Baked Potato Soup My Way Recipes

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.

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.

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.

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.

Steps:

• Melt butter in large saucepan over medium heat.
• Add onion; cook, stirring occasionally for 1-2 minutes or until tender.
• Stir in flour.
• Gradually stir in broth and evaporated milk.
• Scoop potato pulp from one potato; mash.
• Add pulp to broth mixture.
• Cook over medium heat, stirring occasionally,until mixture just comes to a boil Dice remaining potato skin and potato (es) add to soup.
• Heath though.
• Season with salt and pepper.
• Top each serving with bacon,cheese and green onion.
• VARIATION: For a different twist to this recipe,omit the bacon,cheddar cheese and green onion.
• Cook 2 tablespoons of shredded carrot with the onion and add 1/4 teaspoon dried dill weed to the soup when adding the broth.
• Proceed as above.

Steps:

• Cook bacon and reserve.
• Cook vegetables in remaining bacon drippings over medium heat until transparent, and tender, about 5 minutes.
• Add flour, stirring to prevent lumps; cook for 3 to 5 minutes, until mixture just begins to turn golden.
• Add chicken stock gradually, whisking to prevent lumps. Cook until liquid thickens.
• Reduce heat to simmer and add potatoes, 1/2 & 1/2, chopped bacon, salt, pepper sauce and black pepper.
• Simmer for 10 minutes; do not allow to boil.
• Add cheese and green onion and heat until cheese melts.
• Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.

Steps:

• Cook bacon in large saucepan until crisp. Remove bacon. Drain drippings. Reserve 3 Tablespoons.
• Add potatoes, 1 cup of onion, carrot and celery to reserved drippings. Cook covered over low heat, stirring occasionally, until potatoes are tender.
• Stir in milk, salt and pepper. Bring to a boil.
• In a bowl, mix sour cream, flour and paprika. Slowly stir 1 cup of hot mixture into sour cream mixture. Stir until creamy. Add the rest to hot mixture. Cook and stir until soup bubbles.
• Serve with bacon and green onion served on top.

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

Steps:

• Wash potatoes thoroughly and microwave until tender.
• If you would like you can always bake in a 400 degree oven for one hour or until done.
• As the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown.
• Add in your flour to make a roux.
• Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil.
• Reduce your heat and simmer for about 5 minutes.
• Take your cooled potatoes and peel off the skin and chop up into desired pieces.
• Add in your chopped up potatoes and the heavy whipping cream to your soup and bring it back to a boil.
• Reduce heat and simmer for about 15 minutes or until it is thick.
• Garnish with cheddar cheese, crumbled bacon and green onions.
• ENJOY!