Scrumptious Baked Potato Soup Recipes

Steps:

• Melt butter in large heavy bottomed saucepan over medium heat.
• Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until tender.
• Stir in flour.
• Gradually stir in broth and heavy cream.
• Scoop potato pulp from one potato; mash. Add pulp to broth mixture.
• Cook over medium heat, stirring occasionally, until mixture just comes to a boil.
• Dice remaining potato skin and potato(es); add to soup. Heat through.
• Season with salt and pepper. Top each serving with bacon, cheese and green onion.

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.

Steps:

• In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
• Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
• In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.