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.
FULLY LOADED BAKED POTATO SOUP
Craving comfort? Make Guy Fieri's easy fully-loaded baked potato soup from Guy's Big Bite, and top it with your favorite fixin's - bacon, cheese, sour cream and chives.
Provided by Guy Fieri
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
- Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
- Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
- Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
- Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.
BAKED POTATO SOUP
If we're being honest, a baked potato isn't really about the potato. It's about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn't skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings - including potato skins - are added. It's potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and serve it with a side salad (though it's plenty hearty all on its own).
Provided by Ali Slagle
Categories dinner, lunch, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large soup pot or Dutch oven over medium heat, cook the bacon (if using) until crisp, 12 to 13 minutes. Transfer the bacon to a paper-towel lined plate or cutting board. Return the pot with just 3 tablespoons of the bacon fat to the stove. (If there's not enough fat, supplement with butter to total 3 tablespoons.) If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat.
- Over medium-low heat, sauté the white parts of the scallions and the garlic until golden brown, 2 to 3 minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk and 2 teaspoons salt, and bring to a boil over medium-high heat (resist the urge to heat it faster as this can lead to curdling). Once at a boil, lower the heat and simmer covered until the potatoes are tender, 10 to 15 minutes.
- As soup simmers, prepare the potato skins: Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden-brown, about 3 minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne and garlic powder. Crumble and set aside.
- Once the potatoes are tender, take the pot off the heat, and purée the mixture with an immersion blender if you'd like a smooth soup. (Mash with a potato masher if you'd like a chunkier soup.) Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and Cheddar and the green parts of the scallions. Top with potato peels (eat any extra as chips, dipped in ketchup and mustard).
Nutrition Facts : @context http, Calories 774, UnsaturatedFat 16 grams, Carbohydrate 65 grams, Fat 49 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 27 grams, Sodium 1664 milligrams, Sugar 22 grams, TransFat 1 gram
BAKED POTATO SOUP
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 10 servings
Number Of Ingredients 10
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.
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
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