Allens Loaded Potato Soup Recipes

Steps:

• 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.

Steps:

• Dice unpeeled red potatoes into 1/2 inch cubes.
• Place in large saucepan; cover with water and bring to a boil.
• Let boil for 10 minutes or until 3/4 cooked.
• In a separate pan, combine melted margarine and flour, mixing until smooth.
• Place over low heat and gradually add half-and-half, stirring constantly.
• Continue to stir until smooth and liquid begins to thicken.
• Add melted Velveeta.
• Stir well.
• Drain potatoes and add to cream mixture.
• Stir in pepper, garlic powder and hot pepper sauce.
• Cover and cook over low heat for 30 minutes, stirring occasionally.
• Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.

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.

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.

Steps:

• Place potatoes and onion in water until covered and boil until potatoes are tender. Drain and set aside. Melt butter in Large pot over medium heat. Whisk in flour until smooth, then gradually stir in milk. Bring to a boil, and simmer for about 5 minutes until slightly thickened. Add potatoes and onions that you set aside. Stir in sour cream and cheddar cheese. Season with salt and pepper. Once your cheese and sour cream has melted remove from heat and serve.

Steps:

• In a 4-qt. large, heavy pot combine potatoes, onion, carrots, celery, broth, water and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables are tender. Meanwhile, cook bacon until crisp.
• Stir together flour and melted butter; stir into soup mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.
• Stir in whipping cream; heat through. Ladle into bowls. Sprinkle with cheese, bacon and green onions. Serve.

Steps:

• Place potatoes and salt in a large saucepan with water to cover. Bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside.
• In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent.
• Combine potatoes, vegetable mixture, cream of potato soup and milk in a large pot over low heat. Simmer 15 minutes, adjusting milk to desired thickness. Serve.

Steps:

• In large soup pot, fry bacon to crisp. Set aside bacon. Reserve grease in the pot (about 1 tablespoon; discard excess).
• Add butter to the bacon grease.
• Cook the onion, celery, carrot, and leek in the butter/grease mixture until fairly tender.
• In a small bowl, mix the flour, salt, pepper, paprika, dried mustard, and thyme. Add to the tender vegetables/butter/grease mixture in the pot. Stir constantly for 1-2 minutes.
• Add milk. Stir constantly until thickened (about 5 minutes).
• Add potatoes and stock. Add enough stock so that it covers the vegetables and has some extra liquid.
• Simmer gently until the vegetables are all tender. Stir frequently to avoid the milk/etc from sticking.
• When vegetables are tender, remove about a third to half of the soup (or however much you like it, depending on how smooth you like your soup) and blend until smooth. Return to pot. Stir.
• Remove from heat. Add cheese. Stir to melt.
• Adjust salt & seasonings.
• Serve. Garnish each bowl with bacon and a dollop of sour cream and a sprinkle of chives.

Steps:

• In a large saucepan on med-high, add shredded potato, cream of chicken soup, chicken broth, grated sharp cheddar cheese and 1/2 cup of Bacon Bits.
• Cook on med-high until soup starts to boil.
• Reduce heat to Low and simmer for 20 minutes.
• Serve into soup bowls and garnish with remaining bacon bits.
• Optional Garnish: Parsley Flakes.

Steps:

• 1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.