Makeover Baked Potato Soup Food

LEFTOVER BAKED POTATO SOUP

Steps:

• 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.

MAKEOVER BAKED POTATO SOUP

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-12 minutes or until tender, turning once., Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels., In the drippings, saute onion until tender. Stir in 1/4 cup flour; cook and stir for 5-7 minutes or until golden brown. Gradually stir in broth. Add the parsley, garlic, basil, salt, pepper and hot pepper sauce. Bring to boil; cook and stir for 2 minutes or until thickened., In a small bowl, whisk the remaining flour with milk until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened., Peel and cube potatoes; add to soup. Add bacon. Cook and stir until heated through. Add cheese and green onions; stir just until cheese is melted. Garnish with additional parsley, cheese, green onions and bacon if desired.

BAKED POTATO SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Wash the potatoes and prick them several times with a fork. Wrap them individually in foil and bake until they are soft when squeezed, about 1 hour (see Cook's Note). Let the potatoes cool slightly.
• While the potatoes bake, cook the bacon in a small skillet, in a microwave or on an indoor grill until crisp. Drain the bacon on paper towels and, when cool enough to handle, crumble into small pieces. Set aside.
• In a large heavy saucepan, melt the butter over low heat. Add the flour, stirring constantly for 1 minute until smooth. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture is thick and bubbling, 5 to 10 minutes. Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Add the Cheddar, salt, pepper, green onions and reserved bacon. Cook over low heat just until heated through, then stir in the sour cream. Garnish with shredded Cheddar, crumbled bacon and chopped green onions and serve with more sour cream on the side.

THE BEST BAKED POTATO SOUP EVER!

Steps:

• Wash potatoes thoroughly and microwave until tender.
• If you would like you can always bake in a 400 degree oven for one hour or until done.
• As the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown.
• Add in your flour to make a roux.
• Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil.
• Reduce your heat and simmer for about 5 minutes.
• Take your cooled potatoes and peel off the skin and chop up into desired pieces.
• Add in your chopped up potatoes and the heavy whipping cream to your soup and bring it back to a boil.
• Reduce heat and simmer for about 15 minutes or until it is thick.
• Garnish with cheddar cheese, crumbled bacon and green onions.
• ENJOY!

BAKED POTATO SOUP

Steps:

• Melt butter in large saucepan over medium heat.
• Add onion; cook, stirring occasionally for 1-2 minutes or until tender.
• Stir in flour.
• Gradually stir in broth and evaporated milk.
• Scoop potato pulp from one potato; mash.
• Add pulp to broth mixture.
• Cook over medium heat, stirring occasionally,until mixture just comes to a boil Dice remaining potato skin and potato (es) add to soup.
• Heath though.
• Season with salt and pepper.
• Top each serving with bacon,cheese and green onion.
• VARIATION: For a different twist to this recipe,omit the bacon,cheddar cheese and green onion.
• Cook 2 tablespoons of shredded carrot with the onion and add 1/4 teaspoon dried dill weed to the soup when adding the broth.
• Proceed as above.

MAKEOVER CHEESY HAM 'N' POTATO SOUP

Steps:

• In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain, reserving 1 cup cooking liquid. In a blender or food processor, process reserved liquid and 1/4 cup cooked potatoes until smooth; set aside. Set remaining potatoes aside., In a large saucepan, saute ham and onion in oil until onion is tender. In a bowl, combine milk powder, flour, pepper, milk and processed potato mixture until smooth. Stir into ham and onion. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir over low heat until cheese is melted and heated through. Serve immediately.

LOADED POTATO SOUP

Steps:

• Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.
• Reserve 2 Tbsp. each bacon and cheese, and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
• Serve topped with sour cream and reserved ingredients.