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Baked Potato Soup Recipe

Baked Potato Soup Recipe



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Ingredients

  • 4 baking potatoes (about 2 1/2 pounds)
  • 2/3 cup all-purpose flour
  • 6 cups 2% reduced-fat milk
  • 1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup reduced-fat sour cream
  • 3/4 cup chopped green onions, divided
  • 6 bacon slices, cooked and crumbled

Directions

  • Preheat oven to 400°.
  • Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
  • Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
  • Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

Makes 8 Servings


Recipe Summary

  • 4 baking potatoes (about 2 1/2 pounds)
  • ⅔ cup all-purpose flour (about 3 ounces)
  • 6 cups 2% reduced-fat milk
  • 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup reduced-fat sour cream
  • ¾ cup chopped green onions, divided
  • 6 bacon slices, cooked and crumbled
  • Cracked black pepper (optional)

Pierce potatoes with a fork bake at 400° for 1 hour or until tender. Cool. Peel potatoes coarsely mash.

Lightly spoon flour into dry measuring cups level with a knife. Place flour in a large Dutch oven gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.


Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 245
  • Calories from Fat 54
  • Total Fat 6.1g 9 %
  • Saturated Fat 3.2g 16 %
  • Trans Fat 0.0g 0 %
  • Protein 17g 33 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 18mg 6 %
  • Sodium 467mg 19 % Potassium 0 0 % -->
  • Total Carbohydrates 33g 11 %
  • Dietary Fiber 3.0g 12 %
  • Sugars 12g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Comments

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Made today. Very easy to make but pretty thick when it's done. Just added 1/4 cup 2% and its Delicious. Thank you

will this soup be on the thick side that's what i am looking for. It seems simple enough for an older man to make that burns water when he boils so ill give this a shot

Hi there! This should be on the thicker side! Enjoy!

How do you suggest making this lower sodium?

Hi there! If you would like to make this low sodium, the Test Kitchen suggests removing the bacon in this recipe as well as reducing the amount of cheese. Enjoy!

What can you use in place of the celery soup as it is not gluten free?

The easiest way to make this recipe gluten-free is to use a gluten-free cream of celery soup. Brands like Healthy Valley, Pacific Foods, and Amy's all make a gluten-free version. You should be able to find these in your local grocery or health foods store. :)

can you adjust recipe from serving 30, to serve 6

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Recipe Summary

  • ¼ cup butter
  • ½ cup chopped sweet onion
  • 1 garlic clove, minced
  • ¼ cup all-purpose flour
  • 1 extra-large chicken bouillon cube
  • 1 (24-oz.) package frozen steam-and-mash potatoes
  • 2 cups milk
  • ½ teaspoon pepper
  • Toppings: cooked and crumbled bacon, shredded sharp Cheddar cheese, sliced green onions

Melt butter in a Dutch oven over medium heat add onion and garlic, and cook, stirring often, 5 to 10 minutes or until golden.

Sprinkle onion mixture with flour, and stir until coated. Stir in bouillon cube and 3 cups water. Bring to a boil over medium heat, stirring often. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.

Meanwhile, microwave potatoes according to package directions. (Do not add butter or milk.) Stir potatoes, milk, and pepper into onion mixture. Cook over medium heat, stirring occasionally, 10 minutes or until thickened. Serve with desired toppings.

The Sandwich: Combine 1/4 cup mayonnaise 2 Tbsp. reduced-fat refrigerated pesto sauce and 1/3 lb. peeled, cooked, and chopped shrimp. Spoon onto 6 toasted French bread slices. Sprinkle with grated Parmesan cheese. Bake at 400° for 10 minutes or until browned and bubbly.


Baked Potato Soup Recipe - Recipes

What's better than a fully-loaded, totally-topped, perfectly-packed baked potato? Not much – unless you can re-create everything you love about a baked potato and turn it into soup! This Baked Potato Soup recipe from our friends at Green Giant™ Fresh is perfect for fall and winter months when you're craving more comforting meals. When it's cold outside, there's just something about a big bowl of soup that makes you feel extra cozy and toasty.

With flu season on the horizon, we suggest reaching for red potatoes! Did you know that red potatoes have higher levels of antioxidants than russet or white potatoes? This is actually due to their red skin! So, even tho this recipe recommends removing the skin, we suggest leaving the skin on and incorporating red potatoes into more of your recipes.

We topped this potato soup with crispy caramelized onions, sharp cheddar cheese, flavorful green onions, and tangy sour cream for the full loaded baked potato experience. This comforting soup warms you from the inside out so save this recipe for those extra-cold winter nights!

Here's a quick tip: use your microwave! Place potatoes inside of a paper bag before microwaving to help produce a tastier, more moist potato, by trapping the potatoes natural moisture in the bag while cooking. Simply poke potatoes a few times, as you normally would when baking, and microwave in the paper bag until fork-tender. Easy-peasy!


Usually, your russet potatoes will do the trick for your baked potato soup. But if you want to make it thicker, adding some thickening agents like flour or cornstarch will do the trick. You can start off with just a tablespoon of these, and adjust as you go to get the desired thickness.

Make the cold nights better with this flavorsome loaded baked potato soup! Creamy, thick, and hearty - it is far from your usual soup dish. Serve it hot with bacon, cheddar cheese, and chives for garnish or pair it with your favorite type of bread.


Step 1

Make a Roux: Make Roux in skillet before making soup. Heat butter over medium heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on whisking. Cook until you smell a toasty aroma (be careful not to burn the mixture). Cover and set aside to cool.

Make the soup base: Boil potatoes in water to cover until aldente (DO NOT OVERCOOK!). Drain, cover and set aside. Cook bacon until crisp. Remove bacon from skillet, place on paper towel to drain, and then crumble set aside. Sauté celery and onions in bacon drippings set aside. In 6 quart pot, combine water, chicken stock, celery, onion and black pepper. Bring to a simmer. Add Half & Half, whipping cream and salt, stirring while you add. Add Roux. Cook over low heat mixture until Roux is totally integrated. Add potatoes to soup. Cook 10 minutes at low simmer. While soup is cooking, melt cheese in microwave. Add cheese to soup and stir in well. Add garnish, as desired, after dishing into soup bowl.


Bake potatoes and set aside to cool. Fry bacon and set aside to drain well, then crumble. In a 3 1/2 qt. sauce pan, melt butter over medium heat. Add flour and whisk for 1 to 2 minutes until smooth and creamy. Add broth slowly, add milk and cook until thick, about 10 minutes. DO NOT BOIL. Add potatoes cut up in chunks, pepper, salt, onion, bacon, and cheese. Simmer until heated. Add sour cream.

Serve the soup with toppings just like a baked potato. Put extra green onions, sour cream, bacon, and cheddar cheese on top. If serving this to company you might want to double the recipe. Enjoy!


If your potato soup won’t be the main star of the show, then we suggest serving it with something like grilled chicken for a meal that your guests will feast on. However, we believe the best way to appreciate this soup’s delicious and rich taste is to enjoy it all on its own. Have your guests dip into this creamy creation with just a simple side of bread to really bring out its flavor.

When you've got some excess potatoes lying around the kitchen, then make better use of them by creating a delicious meal for everyone to enjoy. Without a doubt, this potato soup recipe is a must-try for anyone looking for something new to create.


Recipe Summary

  • 3 ½ cups peeled and diced potatoes
  • ⅓ cup diced celery
  • ⅓ cup finely chopped onion
  • ¾ cup diced cooked ham
  • 3 ¼ cups water
  • 2 tablespoons chicken bouillon granules
  • ½ teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.