Baked Potato Soup, anyone have any recipes??

Question

Looking for baked potato soup recipe. Would love one for the slowcooker but any would be great, so post your receipes.

Also if there are any that don't include bacon please post them. Can't wait to try some!

Answer 1

This is WONDERFUL soup. Have made it several times, and always does well!

9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream

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DIRECTIONS:
***** potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

Answer 2

BAKED POTATO SOUP

5 lbs. potatoes, baked
2/3 stick butter
1 med. onion, chopped
2 boxes Knorr dry leek soup mix
3 tbsp. fresh or freeze dried chopped chives
2 tbsp. fresh or dried parsley
1/2 tsp. black pepper
3 tbsp. chicken flavored instant bouillon
1 1/2 to 2 c. half and half
Minced green onions
Bacon bits
Cheddar cheese, grated
6 c. water

Saute onion in butter until soft. Using wire whisk, stir soup mix into 6 cup cold water. Add soup mixture, chives, parsley, black pepper, and bouillon to the onions. Bring to boil over medium high heat. Reduce heat and simmer, stirring occasionally for 10 minutes. Cube the baked potatoes, skins on, reserving about 1 cup. Put the reserved potatoes and 2 cups of the soup mixture into a blender and blend a few seconds. Add the remainder of the potatoes and the blended mixture to the soup. At this point, if you wish, you can freeze 1/2 of the recipe for later use (approximately 6 cups is half). With the remainder of the soup, add the 1 1/2 cups to 2 cups half and half and heat slowly being careful not to allow the soup to boil. If you have a big appetite do not freeze any and add 3 to 4 cups half and half. Serve topped with minced green onions, bacon bits, and grated cheese. Hard rolls or crunchy French bread is a good accompaniment.

Answer 3

How about this?

Leftover Baked Potato Soup
Recipe courtesy Alton Brown
Show: Good Eats
Episode: This Spuds for you too

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: : 4 servings

3 tablespoons butter
1 1/2 cups finely diced leeks
1 1/2 tablespoons minced garlic
6 cups chicken stock, hot
4 large leftover baked potatoes, halved. pulp scooped out and put through a ricer
1 1/2 cups buttermilk
1/2 cup sour cream
1/2 cup freshly grated Parmesan
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons Sherry vinegar
1/4 cup minced chives

In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine.

In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry vinegar.

Ladle into bowls and garnish with chives.

Answer 4

Baked Potato Soup with Bacon:

1 pound baking potatoes, cubed
2 cups 2% low-fat milk
2 teaspoons reduced-calorie margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sliced green onions
4 teaspoons bottled real bacon bits

Place potato cubes in a medium saucepan; cover with water, and bring to a boil. Cook 15 minutes or until very tender; drain. Return potatoes to pan, and mash to desired consistency. Add milk, margarine, salt, and pepper; stir well. Cook over medium heat until thoroughly heated, stirring frequently.

Ladle soup into individual bowls; top with green onions and bacon bits.

Yield: 2 servings (serving size: 2 cups soup, 2 tablespoons green onions, and 2 teaspoons bacon bits)

Answer 5

4 lg baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 tsp salt
1/2 tsp pepper
1 1/2 (6oz) shredded cheddar cheese, divided
4 green onions, chopped and divided
1 (8oz) sour cream
Wash potatoes; ***** several times with fork. Bake at 400 degrees for 1 hour or until done; let cool slightly. Cut potatoes in half length wise; scoop out and reserve pulp. Discard shells.
Melt butter in a dutch oven over low heat; add flour, stirring until smooth. Cook stirring constantly, until thick and bubbly.
Stir in potato, salt, pepper, 1 cup cheese, and 2 TBS green onion; cook until heated (do not boil). Stir in sour cream;cook just until heated (do not boil) Serve with remaining cheese and green onions. If you prefer thinner soup, stir in a little milk.

Answer 6

Creamy Cauliflower and Potato Soup

6 cups cauliflower, separated into flowerets
3 med. potatoes, peeled & diced
6 cups vegetable broth
2 Tbsp. butter
2 ribs celery, diced
1 medium yellow onion, diced
1 carrot, sliced thin
1 cup half & half
salt & pepper, to taste
shredded cheese (cheddar, pepper jack, etc...)

In soup pot, bring vegetable broth to a boil and add cauliflower and potatoes. Reduce heat and simmer until cauliflower and potatoes are tender.

Meanwhile, saute garlic, onion, celery & carrots in the butter until tender.

When potato/cauliflower mixture is tender, mash with a potato masher or slotted spoon into smaller pieces. Let mixture remain lumpy. Add the vegetable mixture, half & half, salt, and pepper. Heat soup through and serve. Garnish with shredded cheese.

Answer 7

Here are 8 recipes listed at AllRecipes.com... my favorite recipe source.

http://search.allrecipes.com/recipe/quick.aspx?q1=Baked+Potato+Soup&lnkid=65&image1.x=11&image1.y=5

Answer 8

BAKED POTATO SOUP

INGREDIENTS:
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

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DIRECTIONS:
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Answer 9

I GOT MY RECIPE YEARS AGO FROM BETTY CROCKER AND I HAVE MADE IT IN THE CROCK POT TOO ON LOW SETTING OF COURSE! SO GO TO THIS WEB SITE AND LOOK AND THE ONLY BACON WOULD BE AS A GARNISH FOR ME!

Answer 10

omg i havet had potato soup in years!! i know what i'm having for dinner now!!