Loaded Baked Potato Soup Recipe

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 …

Rating: 5/5(2)
Total Time: 1 hr
Category: Potato
Calories: 520 per serving
1. Fry the bacon in the bottom of a large dutch oven or heavy bottomed pot.
2. Once the bacon is done, remove and set a side (chopp for garnish once it cools).
3. 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).
4. 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.

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Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender. 2. In 6-quart Dutch oven, mix onion, broth and

Rating: 5/5(424)
Total Time: 40 mins
Category: Lunch
Calories: 362 per serving
1. 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.
2. In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
3. 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.
4. 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.

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Directions. In a large skillet, saute onions in butter until tender. Stir in flour. Gradually stir in 1 cup water. Bring to a boil; cook and stir for 2 minutes or until …

Rating: 4.3/5(10)
Category: Dinner, Lunch
Servings: 10
Total Time: 6 hrs 35 mins
1. In a large skillet, saute onions in butter until tender.
2. Stir in flour. Gradually stir in 1 cup water.
3. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Transfer to a 5-qt. slow cooker., Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water.

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Step 3. 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.

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In a large pot over medium-high heat, sauté butter and garlic. Add in milk and flour. Whisk constantly, until slightly thick, about 5 minutes, then add potatoes and season generously with salt

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Whisk in flour until smooth and lightly browned, about 1 minute. Whisking constantly, add milk and cook until thickened, about 2 to 3 minutes. Add potatoes, scallions, and ½ teaspoon salt and bring to boil. Reduce heat, cover, and simmer until potatoes are tender, about 15 to 20 minutes.

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Bake in preheated oven for 40-50 minutes. Once cooled, peel and mash potatoes, and set aside. Heat oil in large pot over a medium-high heat. Add onion and garlic. Cook until translucent and garlic is fragant, about 5 minutes. Add butter and melt. Bring in flour and stir until mixture is lightly browned. Add in the chicken broth and cream cheese.

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Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste.

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This healthy loaded baked potato soup recipe is inspired by the comforting flavor of fully loaded baked potatoes with bacon, Cheddar, sour cream and chives. To make a vegetarian version of this potato soup, omit the bacon and use “no-chicken” broth. Serve it with a green salad and crusty bread to clean up the bowl.

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Cook, stirring until vegetables are tender. Stir in the sliced green onion and flour until blended. Cook, stirring, for 2 minutes. Stir in chicken broth; cover and continue cooking, stirring frequently, until the mixture is thickened and vegetables are very tender. Stir in half-and-half, diced potatoes, salt, pepper, and cheese.

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In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic and onion and cook for 2 to 3 minutes, or until the onion is tender. Slowly whisk the flour into the pan and stir for 1 to 2 minutes. Slowly whisk in the milk and half-and-half. Keep whisking until smooth.

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Instructions. Set Instant Pot to Sauté, and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute. Add potatoes and broth, and secure lid. Set to Pressure Cook/Manual on High for 8 minutes. Follow manufacturer’s instructions to quick release, then remove lid.

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Loaded Baked Potato Soup Recipe Ingredients. Butter and Flour – To make a roux for the soup base.; Onion – One white or yellow onion, diced Garlic – 2 cloves, minced. You can use pre-minced in a jar, but fresh will have the best flavor.

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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.

Author: Nancy Fuller
Steps: 4
Difficulty: Easy

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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. Submit a Recipe Correction.

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In a 4- to 5-quart slow cooker, combine potatoes, chicken broth, butter, garlic salt, black pepper, and potato soup. Cover and cook on HIGH setting 4 hours or on LOW setting 8 hours, or until potatoes are tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in sour cream, 1 cup cheese, and chives.

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Instructions. Preheat oven to 425 degrees F. Scrub the potatoes and prick several times with a fork or the tip of a knife. Bake directly on the oven rack for about 45 minutes, or until tender. Let cool, then peel off just the outer layer of peeling and then cut into chunks.

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