I'm looking for a baked potato soup recipe, anyone have any good , easy ones?

Question

The recipe i'm looking for calls for green onion and bacon. ; )

Answer 1

ENJOY! GOOD LUCKK

Answer 2

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 3

INGREDIENTS
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 4

This is the best loaded potato soup I have ever made. I pretty much went out on my own and copied from some restaurants I've visited by trying to dupllicate the taste. i think I did failry well.

My Loaded Potato Soup
1 ¾ oz ham base
2 quarts chicken stock
8 oz yellow onion, diced
3 oz margarine
2 lb potatoes, cut to bite size
1 ½ tspn black pepper
2 cups milk
3 oz flour
3 oz margarine
1/2 C Sharp cheddar cheese, shredded
Bacon bits (optional)
Chopped scallions ( for garnish)

Preparation & Cooking Instructions
Combine chicken stock in sauce pan with ham base. Stir until lumps are gone. In separate stock pot: melt first margarine measurement; add onion and sauté until transparent. Add potato bite size pieces and pepper. Add chicken stock mix and stir until well mixed. Bring mixture to a boil.
In small pan, melt second margarine measure and add flour to create a roux. It should be light brown in color. When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening. Return to a boil. Slowly add the milk.
If the soup is too thin, make additional roux and add it to the soup. If you need to do this, be sure to cook the roux until a tan color. This will get rid of the raw flour taste. If the soup is too thick, thin it out with more milk.

Sprinkle each bowl with cheddar cheese & bacon bits, top with scallions.

Answer 5

Baked Potato Soup

The Works:

5 lbs. (10 each) Idaho Potatoes
2-3/4 qt. chicken stock
3/4 cup margarine
4-1/2 cups onions, diced
2 cups celery, diced
1-1/2 cups flour
2 cups shredded cheddar cheese
3/4 cup heavy cream
3/4 cup cooked, crumbled bacon
3/4 cup sour cream
Salt and white pepper, to taste
1 cup green onions, chopped

Get Cooking:

Bake Idaho Potatoes. Cool, peel and cut into large chunks. Bring chicken stock to a boil. Melt margarine in a non-reactive pot.

Add onions and celery; sauté about 5 minutes. Add flour, cook 8-10 minutes, stirring frequently. Stir in chicken stock, blending well. Bring to a boil.

Add Idaho Potatoes; reduce heat and simmer 25 minutes. Stir in cheddar cheese, cream and bacon, heat through. Remove soup from heat, stir in sour cream.

Season to taste with salt and pepper.

Garnish each serving with green onions, additional crumbled bacon and herbs, if desired.

Answer 6

go to recipies.com. they have everything