loaded baked potato soup recipe from LongHorn Steakhouse?

Answer 1

I wish I had that recipie, that soup is to die for.

Try this site, it may be similar

found this too


* Exported from MasterCook *

Baked-Potato Soup

Recipe By :Cooking Light Magazine. Jan/Feb 1999. Page: 110.
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons butter or margarine
1 cup onion -- chopped
1/2 cup celery -- diced
2 garlic cloves -- minced
1 bay leaf
1 1/2 cups 1% low-fat milk
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 Loaded Baked Potatoes -- (4 stuffed halves), chopped
16 ounces fat-free, less-sodium chicken broth
1/4 cup green onions -- thinly sliced

1. Melt butter in a Dutch oven over medium heat. Add onion and celery; saute 3 minutes. Add garlic and bay leaf; saute 2 minutes. Add milk, thyme, salt, pepper, chopped loaded potatoes, and broth; bring to a boil. Reduce heat; simmer 10 minutes. Ladle soup into 4 bowls; top each serving with 1 tablespoon green onions. Yield: 4 servings (serving size: 1-1/4 cups).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 77 Calories; 3g Fat (33.7% calories from fat); 4g Protein; 9g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 214mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.

NOTES : The loaded Baked Potato recipe can be found in the Jan/Feb 1999 issue.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Loaded Baked Potatoes

Recipe By :Cooking Light Magazine. Jan/Feb 1999. Page: 110.
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large potato -- baking, (about 12 ounces each)
1/2 cup 1% low-fat milk
1/3 cup low calorie cream cheese -- softened (3 ounces)(1/3-less-fat)
1/2 cup feta cheese -- crumbled (2 ounces)
2 tablespoons minced fresh or 2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup green onions -- thinly sliced
2 bacon slices -- cooked and crumbled




1. Preheat oven to 400 degrees.

2. Pierce potatoes with a fork; bake at 400 degrees for 1 hour or until tender. Cool slightly. Cut each potato in half lengthwise; scoop out pulp into a large bowl, leaving a 1/4- inch-thick shell. Mash pulp with a potato masher. Add milk and cream cheese to mashed potato; stir with a whisk. Add feta cheese, oregano, salt, and pepper; stir well. Spoon potato mixture into shells. Place on a baking sheet; bake at 400 degrees for 15 minutes or until thoroughly heated. Sprinkle each serving with 1-1/2 teaspoons green onions; top with bacon. Yield: 8 servings (serving size: 1 potato half).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 111 Calories; 5g Fat (37.3% calories from fat); 5g Protein; 13g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 341mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : This simple-but-delicious dish does double duty as the basis of our Baked-Potato Soup. Just make sure to save half of the recipe (or four stuffed potato halves) for the soup.

The Baked-Potato Soup recipe is in the Jan/Feb 1999 issue.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Answer 2

Longhorn Steakhouse Nutrition

Answer 3

For the best answers, search on this site https://shorturl.im/av4Yk

I love this recipe. Its just what you asked for! * 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 1. 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). 2. 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

Loaded Baked Potato Soup

2 cups chicken broth
3 med. potatoes - peeled, cubed
2 green onions - trimmed, sliced
1/2 rib celery - minced
1/4 med. carrot - grated
2 tsp. distilled white vinegar
1 tsp. salt
1 1/2 cups milk mixed with 2 Tbls. all-purpose flour
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
2-6 strips cooked bacon - crumbled

-Bring first 7 ingredients to boil in a saucepan over medium-high heat.
-Cover and simmer over medium-low heat for 20 minutes, stirring occasionally.
-Whisk milk/flour mixture into saucepan; stir in cheese and bacon.
-Simmer, uncovered, 5-8 minutes, or until thick, stirring constantly.

Loaded Baked Potato Soup

2 quarts whole milk
1/2 cup butter
1/2 onion, diced
5 baked potatoes
2/3 cup flour
1/2 cup cooked crumbled bacon (I cheat sometimes and use the REAL bacon pieces in the bag)
1 1/2 cups sour cream
1 garlic clove, minced
salt & fresh ground pepper
Garnish
diced green onions
grated cheddar cheese
crumbled bacon
sour cream

Peel and cut the baked potatoes into medium sized chunks. (This can be done a day in advance to save time).
Place butter and onions in a large pot.
Cook till onions are semi-clear.
Reserve 2 cups of milk and pour the rest in the pot with the onions.
Warm milk and while it is heating mix remaining milk with the flour, wisking till smooth.
Wisk the milk/flour mixture into the heated milk, continuing to wisk till well blended and smooth (minus the onions of course).
When milk has thickened add the potatoes, bacon, salt, pepper, and garlic.
Finally mix in the sour cream just till melted inches.
Garnish as desired.
Cook time does not include time to bake potatoes.

Answer 5

Have you tried allrecipes.com I use that web site all the time.

Answer 6

Yes, I have the recipe.