FULLY-LOADED BAKED POTATO SOUP
The thickest and most delicious potato soup ever. I created this soup after having a similar soup at a restaurant. Incredible comfort food with ease! It's a very simple recipe to adjust to your taste. My family always asks for this soup in the winter. Garnish with chives, bacon crumbles, and Cheddar cheese.
Provided by Kristine Skaggs Frisone
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 657.8 calories, Carbohydrate 30.3 g, Cholesterol 146.9 mg, Fat 51.1 g, Fiber 2.1 g, Protein 20.8 g, SaturatedFat 30.6 g, Sodium 2029.8 mg, Sugar 2 g
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.
FULLY-LOADED CHEESY POTATO SOUP WITH GINA'S SPINACH SALAD
Provided by Patrick and Gina Neely : Food Network
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 37
Steps:
- Melt the butter in a large saucepan over medium heat. Add the garlic, carrots, celery and onions, and cook until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes. Sprinkle with salt and pepper. Gradually whisk in the stock, and then the milk and beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes.
- Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add 1 cup of the Cheddar, a handful at a time, stirring until melted and smooth after each addition. Add additional chicken stock if necessary to adjust the consistency. Sprinkle with hot sauce, Worcestershire, salt and pepper. Divide the soup among bowls and top with the remaining Cheddar, sour cream, bacon and chives. Serve with Gina's Spinach Salad with Spiced Pecans.
- For the pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
- For the salad: Whisk together the balsamic vinegar, Dijon mustard and shallots in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, salt and pepper.
- Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.
LOADED POTATO SOUP
Steps:
- Set a large Dutch oven over medium-high heat. Add the bacon and cook until crispy, 6 to 8 minutes; remove to a plate. When cool, crumble and set aside for garnish.
- Add the onions and garlic to the pot, and cook in the rendered bacon grease until softened, 4 to 5 minutes. Add the flour and some salt and pepper, and stir until combined. Cook for 3 minutes, so the raw flour taste cooks out. Add the chicken broth and heavy cream, whisking to remove any flour lumps. Add the potatoes and cook over medium heat until tender, about 10 minutes.
- With a potato masher, break up the cooked potatoes¿this will yield a thick and chunky consistency. Whisk in sour cream and then the shredded cheddar; let it melt through.
- Serve garnished with crispy crumbled bacon and sliced scallions.
LOADED BAKED POTATO CASSEROLE
This casserole combines all the irresistible features of a loaded spud, but is cooked and served family style for an extra-hearty side.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
- Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
- Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
- Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
- Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.
CROCK POT - STYLE LOADED BAKED POTATO SOUP
If you like loading your baked potatoes will all those delish dairy ingredients, then you'll love this soup recipe, too! Original recipe calls for only four slices of bacon, but I -- being a little piggy -- love the bacon, so we always use more like 8 to 12 slices. You decide which you prefer.
Provided by Debber
Categories Chowders
Time 5h15m
Yield 2 cup servings, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
- Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
- Stir in cream, cheese and chives.
- Top with sour cream (if used), sprinkle with bacon and more cheese.
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
THE ULTIMATE LOADED BAKED POTATO SOUP
Make and share this The Ultimate Loaded Baked Potato Soup recipe from Food.com.
Provided by TheFabChef
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Fry the bacon in the bottom of a large dutch oven or heavy bottomed pot.
- Once the bacon is done, remove and set a side (chopp for garnish once it cools).
- Add the onion and garlic to the bacon fat left in the pot and sautee until the onions are translucent (medium-low heat so that the garlic does not burn).
- Wisk the flour into the onions and garlic mixture while in the pot and cook for an additional few minutes to cook out the flour.
- Slowly wisk in the chicken broth and heavy whipping cream.
- Add in the potatoes. Bring it to a boil then reduce to a low heat and cook until the potatos are tender.
- Add salt and pepper to taste and blend everything together with a hand blender (or you can blend it in batches in a regular blender).
- Turn off the heat (makes sure the heat is off or the sour cream will curdle) and add the cheddar cheese and sour cream and mix it all together.
- Serve topped with the chopped bacon, cheddar cheese, sour cream and sliced scallions.
HG'S FULLY LOADED BAKED POTATO SOUP - WW POINTS = 2
From Hungry Girl - "Imagine taking a loaded baked potato and turning it into a bowl of creamy, thick soup. Here it is!" PER SERVING (1/5th of recipe, about 1 cup with toppings): 130 calories, 1g fat, 564mg sodium, 22g carbs, 2g fiber, 2.5g sugars, 7.5g protein -- POINTS. value 2* HG Tip! Feel free to load up your baked potato soup with even more potato toppings like salsa, chopped tomato, and spinach. Yum!
Provided by senseicheryl
Categories Potato
Time 25m
Yield 5 1 cup servings, 5 serving(s)
Number Of Ingredients 17
Steps:
- Pierce potato with a fork in multiple places, and then place it on a paper towel or microwave-safe plate. Microwave for 8 - 10 minutes, until potato is soft. Once cool enough to handle, remove and discard the skin (either by peeling skin off or cutting potato open and scooping out the insides). Mash the potato pulp with a fork and set aside.
- Bring a medium pot sprayed with nonstick spray to medium-high heat. Add chopped onion and minced garlic and cook for 1 - 2 minutes, until onion has softened. Add broth and soymilk. Slowly add the flour, continuously stirring until it has completely dissolved.
- Add mashed potato and stir until fully blended. Add all other ingredients for soup, but not for topping (cheese, sour cream, bacon, garlic powder, onion powder, salt, and pepper). Mix well, reduce heat, and simmer for 2 minutes.
- Divide soup among five bowls. (Or pour about 1 cup into a bowl now, and refrigerate the rest for another day.) Top each bowl with 1 teaspoons each of cheese, sour cream, and scallions. Sprinkle each bowl with 1/2 teaspoons bacon bits. Enjoy!
FULLY-LOADED BAKED POTATO SOUP
Turn your favorite side dish into a tasty soup with Fully-Loaded Baked Potato Soup! This delicious loaded baked potato soup is creamy and cheesy.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Prick potatoes with fork. Bake 50 min. to 1 hour or until tender; cool. Cut potatoes lengthwise in half; scoop out centers into bowl. Discard potato skins.
- Melt butter in large saucepan on medium heat. Add 1/4 cup onions; cook 2 to 3 min. or until tender. Stir in flour, dill weed and pepper. Add milk; cook and stir 12 to 15 min. or until thickened and bubbly. Add potatoes and 1 cup cheese; stir until cheese melts.
- Serve soup topped with remaining cheese, remaining onions and bacon.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 60 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
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