A baked potato soup with butter, green onions, bacon, cheddar cheese sour cream, and seasonings. Cook Time: 15 minutes Ingredients: 2/3 cup butter 2/3 cup flour 7 cups milk 4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups 4 green onions, thinly sliced 10 to 12 strips bacon, cooked, drained, and crumbled 1 1/4 cups shredded mild cheddar cheese 1 cup (8 ounces) sour cream 3/4 teaspoon salt 1/2 teaspoon pepper Preparation: In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately. This baked potato soup recipe serves 6 to 8. Shared by Coastieswife. --------------------------- Baked Potato Soup I SUBMITTED BY: Sherry Haupt PHOTO BY: rebecca "Thick and creamy. Uses leftover baked potatoes." INGREDIENTS (Nutrition) 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 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. ------------------------------------------------ Soup's On: Baked Potato Soup Thu, 11/29/2007 - 8:57am by partysugar 29 Comments - 55,931 Views -------------------------------------------------------------------------------- Cooking Light magazine recently highlighted a baked potato soup recipe and called it their "best soup ever." I had a bunch of potatoes leftover from Thanksgiving, so I decided to test out the recipe. The potatoes are baked before being added to the soup, creating a wonderful texture. The end result is a soup that tastes exactly like a baked potato in a bowl. Sour cream, cheddar cheese, green onions, and bacon provide the delicious flavor. Is it really the best potato soup ever? Make it and find out! To see how it's done, read more Baked Potato Soup Modified From Cooking Light magazine 2 tbsp. butter 1/4 of a large onion, chopped 1 clove garlic, minced 4 baking potatoes (about 2-1/2 lbs.)* 2/3 cup all-purpose flour (about 3 oz.) 6 cups milk (use 2 percent reduced fat if you prefer)** 1 cup (4 oz.) shredded extra-sharp cheddar cheese, divided (use reduced fat if you prefer) 1 tsp. salt 1/2 tsp. freshly ground black pepper 1 cup reduced-fat sour cream 3/4 cup chopped green onions, divided 6 bacon slices, cooked and crumbled Cracked black pepper (optional) Preheat oven to 400°F. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and garlic and sauté until soft, about 8 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Place flour into the vegetables; 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 tsp. 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 tsp. cheese, 1-1/2 teaspoons onions, and about 1 tbsp. bacon. Garnish with cracked pepper, if desired. Serves 8. *I used Yukon Gold because that is what I had in my kitchen. **I didn't have enough milk so I used 4 cups of milk, 1 cup of half and half, and 1 cup of chicken broth. ---------------------------- You can find many versions of cream-of-potato soup on the internet, ranging from those made with instant mashed potatoes flakes and dried onions, to gourmet creations that use Yukon Golds and heavy cream. The recipe below is my favorite for those nights when a cold wind is blowing outside, I haven’t planned something specific for dinner, and I’m low on fresh produce. I almost always have the ingredients handy in my pantry. This soup calls for including the vitamin-filled skin of the potato, and it tastes great even without any of the optional add-ons. It reheats and freezes well. Kids I know will eat this soup as long as the onion is diced small. I calculate that the basic recipe comes to about $1.15 per generous serving, if you bought a bulk bag of russets and are using canned broth. In our house, the stock is usually homemade with vegetable trimmings and a chicken carcass, so I count that as free! If I have celery on hand, I will dice a stalk or two along with the onion. The fresh garlic is the most extravagant ingredient — you could experiment with minced garlic in a jar or garlic powder to bring the cost down even more. Serve along with cornbread, a salad, or some home-canned fruit and you’re set. Hearty Baked Potato Soup 3 large russet potatoes, cleaned, skins pierced 3-4 times with a fork 1/4 cup butter or margarine 1 small yellow onion, chopped 2 cloves garlic, minced 1/4 cup flour 2 cups chicken broth (or one 14-ounce can) 12 ounces evaporated milk (I use the fat-free kind) 2 tsp seasoned salt Optional toppings: shredded cheese, diced ham or crumbled bacon, chives or scallions, Tabasco sauce, croutons Microwave the potatoes 8-9 minutes until baked through. Set aside to cool slightly. Melt the butter in a soup pot over medium-high heat and add onion. Cook 6-7 minutes until softened. Add minced garlic and cook 30 seconds, until fragrant. Add flour and stir several minutes to make a thickened roux. Gradually stir in evaporated milk and broth. Scoop the pulp from one potato, mash it slightly and add to soup. Cook soup on medium to bring to a boil. Add seasoning salt (to taste). Dice the remaining two potatoes and empty skin of the third potato. Add to soup and heat through. Serve alone or topped with anything that sounds good to you. This recipe serves four hungry souls. J.D.’s note: This soup is good, especially appropriate for curling up in front of the television on a cold winter night. ------------------------------------- All the flavors of a loaded baked potato come together in this rich, creamy soup. Yield 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions) 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 Preparation 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. ---------------------------------- 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 Directions 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. -------------------- BAKED POTATO SOUP 1 large onion, chopped 1/2 cup butter 4 cups butter 4 cups chicken stock 1 medium baked potatoes, cooled Salt and pepper to taste 1/2 cup sour cream 4 slices bacon, fried crisp and crumbled 2 Tbsps. chopped chives Chop onion and saute in butter in heavy saucepan over medium heat. Add chicken stock and simmer for 4 minutes. Slice cooled baked potatoes in thick slices and add to mixture. Adjust seasonings and cook for another 5 minutes. Serve hot and garnish with crumbled bacon and chopped chives. Serves 2-6. ---------- BAKED POTATO SOUP 4 lg. potatoes 1 stick butter 3/4 c. flour 1 1/2 qt. milk 4 green onions, chopped 1 c. sour cream 3/4 c. crisp, cooked, well drained and crumbled bacon bits 8 oz. shredded cheddar Heat oven to 350 degrees. Bake potatoes until fork tender (or bake in microwave save time). Melt butter in large saucepan or Dutch oven, add milk, then add flour slowly (to avoid lumping), whisk constantly. Whisk in salt and pepper and simmer over low heat, stir constantly. Cut potatoes in half, scoop out meat and set aside. Chop half of skins discard rest. When milk is very hot, whisk in potatoes. Add onion and potato skins. Whisk well and add remaining ingredients. Reserve small amount of onion and bacon to garnish top of soup when ready to serve. ---------------