Does anyone have a really good baked potato soup idea?

Question

I love potatoes. I have been dying to make baked potato soup but my family does not have any recipies for that. I am looking to make it for dinner tonight. Could someone please give a great recipie?

Answer 1

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
DIRECTIONS
Prick 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

Hi !! This is the one I use and we love it.

Hard Rock Cafe Potato Soup

Ease of Cooking: Beginner

Notes:
Yes, its another great soup recipe for baked potato soup.

Ingredients:
8 Slices Bacon fried crisp
1 C. diced yellow onion
2/3 C. Flour
6 C. chicken broth
4 C. diced peeled baked potato
2 C. heavy cream
1/4 C. chopped fresh parsley
1 1/2 Tsp. Granulated garlic
1 1/2 Tsp. Dried basil
1 1/2 Tsp. Tabasco
1 1/2 Tsp. coarse black pepper
1 C. grated cheddar cheese
1/4 C. Diced green onion


Preparation:
Chop bacon. Set aside. Cook onions in drippings over medium high heat until transparent. Add flour stirring to prevent lumps. Cook for 3-5 minutes until mixture just begins to turn golden. Add broth (it helps if it is warm) gradually, stirring constantly with whisk until thickened. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, Tabasco, and black pepper. Simmer 10 minutes. DO NOT BOIL. Add cheese and green onion. Stir until cheese melts.
This can be made ahead up to the point of adding the cheese and onion. Reheat the soup very slowly and gently. Be careful that it does not boil. Then add the cheese and green onion. Of course if there is any leftover it reheats beautifully. I have never tried freezing it.

Answer 3

Mushroom and potato soup

4 to 5 baking potatoes (russet),chopped (leave the skins on, do not peel them off)
2 cups of mushrooms, sliced in 1/2
1 large yellow onion, chopped
3 to 4 cloves of garlic, chopped
3 to 4 cups beef broth
11/2 cups of cream, or milk
2 to 3 tablesoons dried Oregano
2 Tablespoons of dried Sage
salt/pepper to taste
1 cup red/ or white wine(optional)

Roast 1/2 the chopped potatoes in the oven with a little oilive oil, salt, pepper, sage and dried Oregano

In a large pot, saute the other potatoes, 3/4 of the mushrooms, the onion, and garlic in some oilive oil, adding a pinch of salt a little at time.

After about 3 minutes, when your veges start browning, add your beef broth, and wine, stir, cover, and on a medium heat let cook for about 1/2 an hour, or when very soft, and cooked through.

Blend the soup until almost a puree, then add your cream, or milk, check the seasoning, you will probably need to add more salt and pepper.

Stir, and let the milk or cream cook into the soup, on a LOW heat. Do not cover again, you dont want the cream to break up. After about 10 minutes, add the last 1/4 of your chopped mushrooms and the roasted potatoes, let cook on the stove another 5 minutes. The 1/4 of mushrooms and the roasted potatoes will give your soup a bite, and add more flavor.

Enjoy with some garlic toast, or croutons. Potatoes and mushrooms are hearty and filling.
You can add chunks of beef, or chicken to this also, if you like

Answer 4

Machine Shed Baked Potato Soup
A Machine Shed Restaurant Favorite

INGREDIENTS
2 1/2 Lb. Baby Red Potatoes
1 Jumbo Yellow Onion, diced
1/2 Lb. Raw Bacon, diced
3 Stalks Celery, diced
1 Qt. Water
1/4 C. chicken base
1 Qt. Milk
1 tsp. Salt
1 tsp. Black Pepper
3/4 C. Flour
1/4 C. Chopped Parsley
1 1/4 sticks margarine
1 C. whipping cream
for garnish:
Shredded Colby cheese,
fried bacon bits
chopped green onions

PROCEDURE
Boil potatoes in water to cover for 10 minutes. Drain; set aside.
Sauté bacon, onions and celery over medium-high heat until celery is tender in large, heavy pot.
Drain bacon grease and return bacon, onions and celery to pot.
Add milk, water, chicken base, salt and pepper.
Heat over medium-high heat until very hot but do not let soup boil.
Melt margarine in heavy, large saucepan over low heat.
Stir in flour to make a roux.
Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions.
Serves 10-12
!

Answer 5

1 tablespoon butter 1 cup milk
1 cup chopped sweet onion one-half cup sour cream
6 already baked med. potatoes quarter tsp. salt
2 14 oz cans chicken broth eighth tsp black pepper

optional--bacon bits and or shredded cheddar cheese

Melt butter over med. heat in 4 and a half soup pot. Add onion. Raise heat to med-high,cook for two minutes.
Cut potatoes in half.
Add broth to pot, raise heat to high and bring to boil, reduce heat to medium.
Remove skins from potatoes, cut into bite size pieces and add to pot.
Add milk and sour cream, and stir well. Do not let boil.
Add salt and pepper
Cook 3 to 5 minutes more until heated through.
Serve at once, garnishing with bacon bits or cheese if desired.

Makes 4 servings.

Note: Use the leftover potato skins from the baked potatoes to make potato skins, Sprinkle the hollowed out skins with your favorite cheese, chopped green onions and bacon bits. Bake at 375 until the cheese melts. Serve with sour cream.
Or top with cheese and broccoli or cheese and salsa.

Answer 6

Baked Potato Soup

1 1/2 lb baking potatoes
1/4 lb butter
2 cup diced yellow onion
1/3 cup flour
5 cup water
1/4 cup low-sodium chicken base
1 cup instant potato flakes
3/4 tsp dried basil
1/2 tsp Tabasco sauce
1 cup heavy cream
1 cup milk
Salt to taste
Freshly-ground white pepper to taste

Preheat oven to 400 degrees. Prick washed potatoes and bake until a fork pierces to the center easily. Remove potatoes from oven and allow to fully cool. Remove skin and cut potatoes into 1/2-inch cubes. Set aside.
Melt butter in a large saucepan. Add onions and saute over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn. Add flour to onions and butter and cook 4 to 5 minutes, stirring well until flour is absorbed.
In a separate container, combine water, chicken base, potato flakes and seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat and continue cooking until the soup begins to gently simmer. Add milk and cream, stirring until smooth and lightly thickened.
Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes and stir to combine. Remove from heat and serve. Top each serving with grated Cheddar cheese, sliced scallions and bacon pieces.

Answer 7

This recipe is called Cheesy Potato and Corn Soup. You start out with 4 lg. potatoes ,unpeeled and diced and you boil them in 4 c. water or chicken broth. Add a bay leaf or two if you have any. Then you saute 1 c. chopped onion and 1 t.cumin seeds in 1 T.butter. Add this mix to potatoes after they have had time to become tender. Then add a can of whole kernal corn if you like corn,if not leave it out. Then mix 2 T. white flour with 1 c. heavy cream or milk . Whisk this into the soup mix for thickening. Then add 1-2c. shredded cheese and stir till melted. You can add chives and parsley if you like. This is a good and quick soup. Really hearty.

Answer 8

i think of the cream of potato with hen would be positive...according to probability throw the peas in besides and allow cook dinner an hour....the left overs could make a great base for a soup the next day,,,,