I am looking for a recipe for loaded Potato soup,A easy but delicious recipe.?!
Answers:
Loaded Potato Soup
INGREDIENTS (Nutrition)
8 potatoes, peeled and cubed
1/2 cup butter
1/2 cup all-purpose flour
8 cups milk
1/4 cup chopped onion
1 (8 ounce) container sour cream
1/2 cup shredded Cheddar cheese
salt and pepper to taste
DIRECTIONS
Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft!.
While the potatoes are cooking, melt the butter in a large pot over medium-high heat!. Whisk in flour until smooth, then gradually stir in the milk!. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened!.
Stir in the potatoes and onion, and cook for 5 more minutes!. Stir in the sour cream and Cheddar cheese until melted and well blended!. Season with salt and pepper!.Www@FoodAQ@Com
INGREDIENTS (Nutrition)
8 potatoes, peeled and cubed
1/2 cup butter
1/2 cup all-purpose flour
8 cups milk
1/4 cup chopped onion
1 (8 ounce) container sour cream
1/2 cup shredded Cheddar cheese
salt and pepper to taste
DIRECTIONS
Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft!.
While the potatoes are cooking, melt the butter in a large pot over medium-high heat!. Whisk in flour until smooth, then gradually stir in the milk!. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened!.
Stir in the potatoes and onion, and cook for 5 more minutes!. Stir in the sour cream and Cheddar cheese until melted and well blended!. Season with salt and pepper!.Www@FoodAQ@Com
Baked Potato Soup
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
In a large saucepan, cook bacon until crisp!. Drain, reserving 1 tablespoon drippings!. Set bacon aside!. Saute onion and garlic in the drippings until tender!. Stir in flour, salt, basil and pepper; mix well!. Gradually add broth!. Bring to boil; boil and stir for 2 minutes!. Add the potatoes, cream and hot pepper sauce; heat through but do not boil!. Garnish with bacon, cheese and parsley!.Www@FoodAQ@Com
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
In a large saucepan, cook bacon until crisp!. Drain, reserving 1 tablespoon drippings!. Set bacon aside!. Saute onion and garlic in the drippings until tender!. Stir in flour, salt, basil and pepper; mix well!. Gradually add broth!. Bring to boil; boil and stir for 2 minutes!. Add the potatoes, cream and hot pepper sauce; heat through but do not boil!. Garnish with bacon, cheese and parsley!.Www@FoodAQ@Com
Baked Potato Soup
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, cooked and cubed
4 green onions
1 pound bacon, cut and cooked
8 ounces Velveeta
1 cup sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
1 bunch green onions, sliced
In a soup kettle melt the better!. Stir in flour, heat and stir until smooth!. Gradually add milk, stirring constantly until thickened!. I find it easier to have the milk warmed to prevent burning the milk on the bottom while it tries to warm up the rest of the milk!. Add potatoes and bacon!. Bring to boil stirring constantly!. Reduce heat and simmer for 10 minutes!. Add remaining ingredients and stir until cheese is melted!. To serve, ladle into bowls and top with extra shredded cheese and sliced green onions!.
TO FREEZE!.!.!.!.!.Omit potatoes (they will become gritty when you unthaw) cool and put in bags!. Freeze!. When ready to use reheat and add potatoes!.Www@FoodAQ@Com
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, cooked and cubed
4 green onions
1 pound bacon, cut and cooked
8 ounces Velveeta
1 cup sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
1 bunch green onions, sliced
In a soup kettle melt the better!. Stir in flour, heat and stir until smooth!. Gradually add milk, stirring constantly until thickened!. I find it easier to have the milk warmed to prevent burning the milk on the bottom while it tries to warm up the rest of the milk!. Add potatoes and bacon!. Bring to boil stirring constantly!. Reduce heat and simmer for 10 minutes!. Add remaining ingredients and stir until cheese is melted!. To serve, ladle into bowls and top with extra shredded cheese and sliced green onions!.
TO FREEZE!.!.!.!.!.Omit potatoes (they will become gritty when you unthaw) cool and put in bags!. Freeze!. When ready to use reheat and add potatoes!.Www@FoodAQ@Com
Here's two really good ones:
Loaded Baked Potato Soup
1!.5 tbsp!. olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
5 medium-sized creamer potatoes (roughly 2!.5 lbs!.), diced
3 cups chicken stock
1/2 cup plain yogurt (Greek-style Yogurt is perfect here)
Toppings:
1 cup chopped spinach
6 slices bacon, cooked til crisp
6 oz!. shredded cheddar cheese
1 – 2 jalapeno or serrano peppers, thinly sliced
1/2 cup sour cream or plain yogurt
More topping ideas:
Green onions
Chives
Diced tomato
Fresh salsa
Sauteed or steamed Broccoli
Sauteed mushrooms
Anything you like to put on your baked potato goes!
Set a large, heavy-bottomed pot over medium heat!. Once it’s hot, add the oil, onion and garlic and cook for 5 minutes, or until the onions are just starting to become translucent!.
Add the diced potatoes and simmer for another couple of minutes, then add the chicken stock!. Let the stock come to a simmer, then reduce the heat to medium-low, cover and cook for 20 – 30 minutes, or until the potatoes are tender!. Remove from heat and stir in the yogurt!.
Transfer half of the soup to a blender (or use an immersion blender) to puree about half of the soup!. The potatoes should still be somewhat chunky, but also creamy!.
Serve immediately and top with your favorite toppings!.
*******************************
3 large russet potatoes, cleaned, skins pierced 3-4 times with a fork
2 slices of good bacon, cut into 1/2 pieces
1 1/2 T unsalted butter
1 small onion, chopped
2 cloves garlic, minced
1/4 c flour
2 c chicken broth or stock
12 oz fat-free evaporated milk
2 t seasoning salt
1/2 c cooked ham, chopped (optional)
4 green onions, chopped
1 c croutons (optional)
Microwave the potatoes until cooked through (every microwave is different, ours took about 14 minutes)!. Set the potatoes aside to cool!. Meanwhile, in a large soup pot cook the bacon over medium heat until crispy!. Remove bacon to a paper towel to drain!. Add butter & onion!. Cook until the onion is transparent, about 5 minutes!. Add the garlic & cook until just fragrant!. Add the flour & stir for 1 minute, do not allow the roux to brown!. Slowly add the evaporated milk & broth while stirring!. Scoop the pulp from one of the potatoes & mash it a bit!. Add it to the soup!. Bring the soup to a gentle boil, stirring occasionally!. Add the seasoning salt!. Dice the remaining two potatoes, skin & all (you can also dice the empty skin from the first potato)!. Add the diced potatoes, ham & bacon to the soup!. Heat through!. Serve with onions & croutons on top if you wish!.Www@FoodAQ@Com
Loaded Baked Potato Soup
1!.5 tbsp!. olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
5 medium-sized creamer potatoes (roughly 2!.5 lbs!.), diced
3 cups chicken stock
1/2 cup plain yogurt (Greek-style Yogurt is perfect here)
Toppings:
1 cup chopped spinach
6 slices bacon, cooked til crisp
6 oz!. shredded cheddar cheese
1 – 2 jalapeno or serrano peppers, thinly sliced
1/2 cup sour cream or plain yogurt
More topping ideas:
Green onions
Chives
Diced tomato
Fresh salsa
Sauteed or steamed Broccoli
Sauteed mushrooms
Anything you like to put on your baked potato goes!
Set a large, heavy-bottomed pot over medium heat!. Once it’s hot, add the oil, onion and garlic and cook for 5 minutes, or until the onions are just starting to become translucent!.
Add the diced potatoes and simmer for another couple of minutes, then add the chicken stock!. Let the stock come to a simmer, then reduce the heat to medium-low, cover and cook for 20 – 30 minutes, or until the potatoes are tender!. Remove from heat and stir in the yogurt!.
Transfer half of the soup to a blender (or use an immersion blender) to puree about half of the soup!. The potatoes should still be somewhat chunky, but also creamy!.
Serve immediately and top with your favorite toppings!.
*******************************
3 large russet potatoes, cleaned, skins pierced 3-4 times with a fork
2 slices of good bacon, cut into 1/2 pieces
1 1/2 T unsalted butter
1 small onion, chopped
2 cloves garlic, minced
1/4 c flour
2 c chicken broth or stock
12 oz fat-free evaporated milk
2 t seasoning salt
1/2 c cooked ham, chopped (optional)
4 green onions, chopped
1 c croutons (optional)
Microwave the potatoes until cooked through (every microwave is different, ours took about 14 minutes)!. Set the potatoes aside to cool!. Meanwhile, in a large soup pot cook the bacon over medium heat until crispy!. Remove bacon to a paper towel to drain!. Add butter & onion!. Cook until the onion is transparent, about 5 minutes!. Add the garlic & cook until just fragrant!. Add the flour & stir for 1 minute, do not allow the roux to brown!. Slowly add the evaporated milk & broth while stirring!. Scoop the pulp from one of the potatoes & mash it a bit!. Add it to the soup!. Bring the soup to a gentle boil, stirring occasionally!. Add the seasoning salt!. Dice the remaining two potatoes, skin & all (you can also dice the empty skin from the first potato)!. Add the diced potatoes, ham & bacon to the soup!. Heat through!. Serve with onions & croutons on top if you wish!.Www@FoodAQ@Com
Okay sorry it's not an exact recipe!. But this is how I make my baked potato soup!.
Peel and cut a few potatoes!. Cut up some bacon and start to fry it!. You wanty it kind fo crispy but not crunchy and fasll apart crispy!. This give good texture to the soup!. Remove the bacon and add the potatoes-chopped with some chopped onions and garlic!.
Add all that stuff to a large soup pot with some chicken broth or water and a chicken bullion cube!. Simmer until the potatoes are crisp tender!.
In another pan make a roux with equal parts butter-melted and flour!. Sprinkle on the flour and give a quick whisk!. Then cook on medium and let it bubble for 2-3 min!. Then add to the soup!.
Let the roux thicken the soup, add soem chopped green onions, and cook until the potatoes are tender!. Add a few real good dallops of sour cream!. Season to taste, and stir in a handfull of chedder cheese!. Season to taste!.
Serve topped with a little more cheese, and some feeeze dried chives or fresh choppe green onions!.Www@FoodAQ@Com
Peel and cut a few potatoes!. Cut up some bacon and start to fry it!. You wanty it kind fo crispy but not crunchy and fasll apart crispy!. This give good texture to the soup!. Remove the bacon and add the potatoes-chopped with some chopped onions and garlic!.
Add all that stuff to a large soup pot with some chicken broth or water and a chicken bullion cube!. Simmer until the potatoes are crisp tender!.
In another pan make a roux with equal parts butter-melted and flour!. Sprinkle on the flour and give a quick whisk!. Then cook on medium and let it bubble for 2-3 min!. Then add to the soup!.
Let the roux thicken the soup, add soem chopped green onions, and cook until the potatoes are tender!. Add a few real good dallops of sour cream!. Season to taste, and stir in a handfull of chedder cheese!. Season to taste!.
Serve topped with a little more cheese, and some feeeze dried chives or fresh choppe green onions!.Www@FoodAQ@Com
EASY:
Peel, dice, and boil 2-3 large russet potatoes!.
Sautee 1 large onion in a touch of oil!.
Drain potatoes and add softened onions!.
Add in 2 cans chicken stock and 1 cup heavy cream and 1 cup milk!.
Add in 1 cup water!.
Add in 2 clove chopped garlic, salt and pepper to taste, and heat to boil!.
Reduce heat to simmer, and simmer for another 20 mins!.
Move soup to a blender (divide it into 3 batches to blend), blend on high for 30 seconds per batch, and move to a new large pot!.
Add in crumbled (pre-cooked) bacon and 3-4 chopped green onions!.
Stir well!.
Serve with sour cream and shredded cheese garnish!.Www@FoodAQ@Com
Peel, dice, and boil 2-3 large russet potatoes!.
Sautee 1 large onion in a touch of oil!.
Drain potatoes and add softened onions!.
Add in 2 cans chicken stock and 1 cup heavy cream and 1 cup milk!.
Add in 1 cup water!.
Add in 2 clove chopped garlic, salt and pepper to taste, and heat to boil!.
Reduce heat to simmer, and simmer for another 20 mins!.
Move soup to a blender (divide it into 3 batches to blend), blend on high for 30 seconds per batch, and move to a new large pot!.
Add in crumbled (pre-cooked) bacon and 3-4 chopped green onions!.
Stir well!.
Serve with sour cream and shredded cheese garnish!.Www@FoodAQ@Com
The easiest one I know is take about 500g of mash potatoes
finely chop and fry in a little butter 1 medium onion use the pan your going to make the soup in,
add about 1litre of veg or chicken stock (you can use a cube) or half milk half stock, bring to the boil then simmer
grate in about 200g of strong cheddar
add more liquid if not thin enough
when cheese is melted your doneWww@FoodAQ@Com
finely chop and fry in a little butter 1 medium onion use the pan your going to make the soup in,
add about 1litre of veg or chicken stock (you can use a cube) or half milk half stock, bring to the boil then simmer
grate in about 200g of strong cheddar
add more liquid if not thin enough
when cheese is melted your doneWww@FoodAQ@Com