LOADED BAKED POTATO SOUP
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
Time 6h35m
Yield 10 servings.
Number Of Ingredients 15
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.
SLOW COOKER LOADED POTATO SOUP RECIPE BY TASTY
Here's what you need: potato, onion, chicken broth, salt, pepper, butter, flour, heavy cream, sour cream, shredded cheese, bacon, scallion
Provided by Tasty
Categories Lunch
Yield 6 servings
Number Of Ingredients 12
Steps:
- Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker.
- Set it to low for 6 hours or high for 4 hours.
- In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened.
- When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes.
- Serve with shredded cheese, bacon and chopped scallions.
- Enjoy!
Nutrition Facts : Calories 863 calories, Carbohydrate 70 grams, Fat 64 grams, Fiber 2 grams, Protein 4 grams, Sugar 10 grams
LOADED BAKED POTATO SOUP RECIPE BY TASTY
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
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
LOADED BAKED POTATO SOUP
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
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
FULLY-LOADED BAKED POTATO SOUP
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
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 HASSELBACK POTATO RECIPE BY TASTY
Here's what you need: chopsticks, medium potatoes, butter, salt, pepper, cheddar cheeses, sour cream, bacon, green onion
Provided by Alvin Zhou
Categories Sides
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F (220°C).
- Lay 2 chopsticks about 2-3 inches apart on a cutting board.
- Place a potato lengthwise between the chopsticks, making sure the potato touches the cutting board.
- Make ¼-inch slices across the potato, making sure you do not cut through the bottom of the potato. The chopsticks will help serve as a bumper of sorts to prevent this from happening. Repeat with the second potato.
- Transfer the potatoes to a baking sheet lined with parchment paper, then brush the butter evenly on both of the potatoes.
- Sprinkle a bit of salt and pepper on top of the potatoes, then bake for about 30 minutes until the slices of each potato have started to separate and crisp up. To have a better separation between the slices, pull the slices apart before they are baked.
- Remove the potatoes and lower the oven heat to 350°F (180°C).
- Place a square of cheddar cheese in between the slits in the potatoes, then return to the oven and bake for about 10 minutes, until the cheese is melted and starting to bubble.
- Garnish each potato with a dollop of sour cream, bacon, and green onions.
- Serve and enjoy!
Nutrition Facts : Calories 974 calories, Carbohydrate 42 grams, Fat 69 grams, Fiber 3 grams, Protein 46 grams, Sugar 12 grams
THE ULTIMATE LOADED BAKED POTATO SOUP
Make and share this The Ultimate Loaded Baked Potato Soup recipe from Food.com.
Provided by TheFabChef
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
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