ALMOST-FAMOUS BAKED POTATO SOUP
For a place with a carb-forward name, Panera Bread sells a lot of soup: nearly 250 million cups per year. Broccoli Cheddar has been the chain's perennial best seller, and the creamy Baked Potato Soup has never been far behind. The company has taken the potato soup off most menus permanently, and although we're not sure why it disappeared, we have a fix: Our test kitchen chefs created this version you can make at home.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 4 to 6 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate.
- Reduce the heat to medium and add the onion, scallion whites and a big pinch of salt to the pot. Cook, stirring occasionally, until the onion is soft but not browned, about 8 minutes. Add the flour, celery seeds and white pepper; stir until combined.
- Add the potatoes, 3 1/2 cups water and 1 teaspoon salt to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender but not falling apart, about 10 minutes.
- Remove the pot from the heat and transfer 1/2 cup of the potatoes to a blender. Add the half-and-half, cream cheese and parmesan and blend until very smooth. Gently stir the mixture into the pot along with the scallion greens, hot sauce and half of the bacon. Bring to a gentle simmer over medium heat; season with salt.
- Divide the soup among bowls. Top with cheddar cheese, the remaining bacon and chives.
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.
LOADED POTATO SOUP
A rich broth. Baked potato toppings. Indulgent spoonfuls. What more could you want in a Loaded Potato Soup? This soup is a time-tested recipe that helps you put comfort food on the table in just 40 minutes total. Once your potato soup is thick and bubbly, top it with bacon, cheese and green onions for a restaurant-worthy meal right at your kitchen table.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 15
Number Of Ingredients 13
Steps:
- In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
- In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
- Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
- Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
Nutrition Facts : Calories 362, Carbohydrate 20 g, Fat 2 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 863 mg
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
BEST EVER POTATO SOUP
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
RESTAURANT-QUALITY BAKED POTATO SOUP
This is a great baked potato soup. It tastes so good you will think you are in a restaurant and not in your own kitchen.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h45m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
- Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
- Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.
Nutrition Facts : Calories 491.8 calories, Carbohydrate 36.3 g, Cholesterol 66.5 mg, Fat 29.2 g, Fiber 3.7 g, Protein 21 g, SaturatedFat 11.1 g, Sodium 1418.5 mg, Sugar 3.3 g
BUTTERED POTATOES
Baking meatloaf was sending an aroma of goodness through the oven door, that followed like a wave to the family room. "Oh boy", my Dad, (who is 89) said, "Now, that smells good!" My Dad is not a man the gives compliments easily, nor is he the gushy type. But he is a hard working man, even at the age of 89 that appreciates (abate quietly) the finer things of life. The comfort of meatloaf begs to have a comforting, but a simply prepared side dish that will fill the stomach and bring happiness ever so quietly, to your soul. Late in the Fall we had dug potatoes, (even though it was still quite warm out for our State) and I had put them in the dark, cool basement to carry us through the winter and early Spring months. I went down to the basement and grabbed a few little potatoes and quickly went about making this very simple, but very heart warming potato dish, of course to feed my Dad as well as my family. Sometimes, there is nothing more satisfying then the normal, simple potato. I have used this recipe for probably 40 years, and to this day, it is as good tasting and filling as it was years ago.
Provided by Andi Longmeadow Farm
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash potatoes, peel, and quarter.
- To cook heat 1 inch of salted water to boiling, and add potatoes. Cover and reduce heat to medium and cook potatoes until tender, 20 to 25 minutes.
- In small saucepan, heat the rest of the ingredients to boiling and keep warmed on low heat to wait for potatoes to cook.
- Drain potatoes in colander and put into a serving dish.
- Stir in lemon butter and mix throughly with potatoes.
Nutrition Facts : Calories 379.1, Fat 6.2, SaturatedFat 3.8, Cholesterol 15.3, Sodium 367.1, Carbohydrate 74.5, Fiber 9.4, Sugar 3.4, Protein 8.7
BUTTERMILK POTATO SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Place potatoes in a medium saucepan, cover with cold water, and add salt. (If using more than one variety, use a different saucepan for each to accommodate varying cooking times.) Bring to a boil, and reduce to a simmer; cook until fork-tender, 10 to 20 minutes.
- While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes.
- Drain potatoes, and let cool briefly. For a decorative touch, use a paring knife to remove a band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper, and garnish with dill. Serve immediately.
BUTTERED POTATO SOUP (KLAPSAKKAA)
Make and share this Buttered Potato Soup (Klapsakkaa) recipe from Food.com.
Provided by morgainegeiser
Categories Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, beat potatoes and milk with a whisk until smooth.
- Stir in half and half.
- Stir over medium heat until soup barely comes to a boil.
- Add salt and pepper to taste.
- Sprinkle top with a dash of allspice.
- Ladle into individual bowls or mugs.
- Garnish with parsley and 1/2 teaspoon butter.
- Serve immediately.
Nutrition Facts : Calories 217.5, Fat 13.6, SaturatedFat 8.4, Cholesterol 45.5, Sodium 257.2, Carbohydrate 17.6, Fiber 0.8, Sugar 0.9, Protein 6.8
BAKED POTATO SOUP
I found our favorite soup in an unexpected place-a children's cookbook! This creamy comfort food is not only delicious but also scaled down to make a small amount that's perfect for my husband and me. -Linda Mumm, Davenport, Iowa
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion.
Nutrition Facts : Calories 277 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 1061mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 11g protein.
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