Anyone have a really good Baked Potato Soup Recipe?!
Answers: One that is creamy and also has nice chunks of potato in it...maybe with bacon and cheese topping?
BAKED POTATO SOUP
5 lbs. potatoes, baked
2/3 stick butter
1 med. onion, chopped
2 boxes Knorr dry leek soup mix
3 tbsp. fresh or freeze dried chopped chives
2 tbsp. fresh or dried parsley
1/2 tsp. black pepper
3 tbsp. chicken flavored instant bouillon
1 1/2 to 2 c. half and half
Minced green onions
Bacon bits
Cheddar cheese, grated
6 c. water
Saute onion in butter until soft. Using wire whisk, stir soup mix into 6 cup cold water. Add soup mixture, chives, parsley, black pepper, and bouillon to the onions. Bring to boil over medium high heat. Reduce heat and simmer, stirring occasionally for 10 minutes. Cube the baked potatoes, skins on, reserving about 1 cup. Put the reserved potatoes and 2 cups of the soup mixture into a blender and blend a few seconds. Add the remainder of the potatoes and the blended mixture to the soup. At this point, if you wish, you can freeze 1/2 of the recipe for later use (approximately 6 cups is half). With the remainder of the soup, add the 1 1/2 cups to 2 cups half and half and heat slowly being careful not to allow the soup to boil. If you have a big appetite do not freeze any and add 3 to 4 cups half and half. Serve topped with minced green onions, bacon bits, and grated cheese. Hard rolls or crunchy French bread is a good accompaniment.
A baked potato soup with butter, green onions, bacon, cheddar cheese sour cream, and seasonings.
INGREDIENTS:
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
PREPARATION:
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.
the first or second one might work
This is my go-to recipe for Baked Potato Soup - I think it's the best I've tried so far! You can add 1/3 cup of flour if you'd like it a little thicker. If you have the time, bake the potatoes in the oven instead of in the microwave - they taste better to me that way.
Baked Potato Soup V
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
well i gave this one the other day
it is pretty simple
peel and cut your potatos as if you were making mashed
in pan cover with with water and a little salt
boil til cooked and add a couple cups of milk
add diced onion and diced bacon or ham
and start mashing the potatoes til you get the consistency you want, add salt and pepper to taste and then add velveeta cheese from a block, make it as cheesy as you want. Be careful it can burn easy. When you mash you can mash just enough to make it creamy with big chunks or keep mashing so you have little chunks. Hope this helps!
i have different types like these:
Bacon Baked Potato Soup
Ingredients -
3/4 cup chopped Leek, washed well and drained
4 large Garlic cloves, chopped coarse
1 tablespoon Olive Oil
1 (1/2 pound) russet Pre-Baked Potato
2 1/2 cups Chicken Broth
3 tablespoons Heavy Cream
1 1/2 tablespoons minced Fresh Chives, Bacon Bits, and Sour Cream
Preparation:
In a heavy saucepan cook the leek and the garlic with salt and pepper to taste in the oil over moderately low heat, stirring, until the leek just begins to soften, add the potato, peeled and cut into 1-inch pieces, and the broth and the heavy cream, and simmer the mixture, covered, for about 10 minutes. At this point you can also add some grated cheddar cheese into the soup if you like. When serving, add a dollop of sour cream on top and in the center of the soup. Garnish with bacon bits and chives.
Creamy Garlic Potato Soup
Ingredients -
4 (12 ounces) 99% Fat-Free Chicken Broth
2 (12 ounces) Evaporated Skim Milk
5 pounds Russet Potatoes, peeled and cubed
5 1/2 cups chopped Yellow or White Onion
8 slices cooked, crumbled Bacon
1 slice Ham Steak, chopped into 1/2" pieces
2 teaspoons diced Garlic
3 Bay Leaves
1 teaspoon Celery Seed
1 pint Whipping Cream
1/3 cup chopped Fresh Parsley
For garnish:
shredded Sharp Cheddar Cheese
chopped Green Onion
Preparation:
Saute the onions and garlic in butter or margarine over medium heat until translucent. Scrape them into the soup kettle, and turn on the heat to medium. Pour in the chicken broth and evaporated milk. Put in the potato pieces, bacon, ham pieces, bay leaves, celery seed and whipping cream. Bring to boil, and simmer until the potato is tender. Mash a dozen or so potato chunks against the side of the kettle and stir the pot to thicken the soup (you can mash more to make it thicker). Throw in the parlsey and stir, and return pot to simmer. Cut up some good rich bread, ladle the soup into your bowl. Sprinkle cheese and green onion on top to taste.
Spicy Hot Potato Soup
Ingredients -
2 slices Bacon
1 cup chopped Carrots
1 cup chopped Poblano Chilies
1 cup chopped Onion
2 tablespoons seeded and minced Jalapeno Pepper
3 cloves Garlic, minced
1/2 teaspoon Ground Cumin
5 cups diced peeled Baking Potatoes
2 (14 1/2 ounces) cans Fat-Free Chicken Broth
1/2 teaspoon Salt
1/3 cup Flour
2 1/2 cups Skim Milk
5 ounces grated Jalapeno Cheddar
2 ounces Light Cheddar
2/3 cup chopped Green Onion
Preparation:
In large pot, cook bacon until crisp. Transfer to paper towel and set aside. Discard all but 1 tablespoon fat from pot.
Add carrots, poblanos, onion, jalapenos, garlic and cumin; sauté until golden brown. Add potatoes, chicken broth and salt. Bring to boil. Reduce heat to maintain gentle simmer, cover pot and cook for 25 minutes, or until potatoes are tender.
In bowl, gradually whisk milk into flour until mixture is smooth. Slowly whisk milk mixture into soup. Cook over medium heat, stirring occasionally, until soup is thickened, about 12 minutes.
Remove pot from heat. Add cheeses, stirring until melted.
Crumble reserved bacon. Ladle soup into bowls and top with bacon and green onion
but i prefer the 1st one, the bacon one.
i hope this helped!!!
Baked Potato Soup
6 servings
Prep: 20 minutes
Bake: 40 minutes
Ingredients
2 large baking potatoes (8 ounces each)
3 tablespoons thinly sliced green onion
1/3 cup butter or margarine
1/3 cup all-purpose flour
2 teaspoons snipped fresh dill
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups milk
3/4 cup shredded American cheese (3 ounces)
3 tablespoons thinly sliced green onion
4 slices bacon, crisp-cooked, drained and crumbled
Directions
1. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender. Let cool. Cut potatoes in half lengthwise; gently scoop out each potato. Discard potato skins.
2. In a large saucepan cook 3 tablespoons green onion in butter until tender; stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add the potato pulp and 1/2 cup of the shredded cheese; stir until cheese melts. Ladle into bowls. Garnish each serving with the remaining shredded cheese, 3 tablespoons green onion, and bacon. Makes 6 servings.
Make-Ahead Tip: Bake potatoes ahead. Remove pulp and place in storage container. Cover and refrigerate up to 24 hours ahead. To serve, add potato pulp to soup after mixture is thickened and bubbly; heat through. Add cheese and stir until cheese is melted.
BAKED POTATO SOUP
4 lg. potatoes
1 stick butter
3/4 c. flour
1 1/2 qt. milk
4 green onions, chopped
1 c. sour cream
3/4 c. crisp, cooked, well drained and crumbled bacon bits
8 oz. shredded cheddar
Heat oven to 350 degrees. Bake potatoes until fork tender (or bake in microwave save time). Melt butter in large saucepan or Dutch oven, add milk, then add flour slowly (to avoid lumping), whisk constantly.
Whisk in salt and pepper and simmer over low heat, stir constantly. Cut potatoes in half, scoop out meat and set aside. Chop half of skins discard rest. When milk is very hot, whisk in potatoes. Add onion and potato skins. Whisk well and add remaining ingredients. Reserve small amount of onion and bacon to garnish top of soup when ready to serve.
1 medium bulb garlic, 1/4" cut off top
6 large baking potatoes (3 lbs.), rinsed, pierced once w/ fork
4 1/2 cups chicken broth
1/2 teaspoon ground pepper
Accompaniments: crumbled cooked turkey, bacon, shredded low-fat cheese, low-fat sour cream, minced scallions
Heat oven to 400°F. Wrap whole garlic bulb tightly in foil. Put garlic and potatoes in oven. Bake garlic 45 minutes or until soft when squeezed. Remove and let cool. Continue baking potatoes until tender when pierced, about 15 minutes. Unwrap garlic and squeeze pulp from bulb into a 4-quart pot. Peel 3 of the hot potatoes, add to garlic in pot and mash until nearly smooth. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook until hot, stirring occasionally. Meanwhile, cut remaining potatoes (with skin) in 3/4" pieces. Stir into soup and cook until heated through. Serve with some or all accompaniments.