Potato Soup

Roy&Lynne wrote:
Well I went out and got the sour cream and made Super Dave's Loaded Baked Potato Soup and I must say it was the worst. Worst for my waist line but delicious. Thick, creamy, cheesy, with that taste of bacon. I think I"ll make another pot.

Thus are addictions born.:W

Roy&Lynne wrote:
Well I went out and got the sour cream and made Super Dave's Loaded Baked Potato Soup and I must say it was the worst. Worst for my waist line but delicious. Thick, creamy, cheesy, with that taste of bacon. I think I"ll make another pot.

My deepest apologies.

Well I went out and got the sour cream and made Super Dave's Loaded Baked Potato Soup and I must say it was the worst. Worst for my waist line but delicious. Thick, creamy, cheesy, with that taste of bacon. I think I"ll make another pot.

Here is a fantastic potato soup from the listed source. It is very easy and quick to make.

The cream of chicken soup is very important for the exceptional taste. Healthy Valley is the best followed by Pacific Foods. Campbell's works, but is last choice.

I use an immersion blender at the end to make the soup very smooth.

*************************************************************************
Outback Steakhouse Potato Soup *
Ingredients:
1 (30-ounce) package frozen, shredded hash browns {i used ore ida} potato
3 (14-ounce) cans chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 teaspoon ground pepper
1 pkg cream cheese

Directions:
In a crockpot, combine everything EXCEPT for the cream cheese.

Cook for 6-8 hours on low heat.

About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.

Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Source: pearls-handcuffs-happyhour.blogspot.com

Seriously y’all. DANG good. I didn’t have time to make this on the crockpot, so I cooked everything stovetop style. Probably took about an hour total after everything was said and done. The hardest part of preparing this meal was ripping open the bag & cans to pour them into the pot. Yes, friends…it was THAT easy!!! Mr. Spouse was lovin’ him some potato soup courtesy of wifey and requested that this be added to our dinner "rotation" {which currently consists of taco salad, pasta, and take out}. Yes please!!! Promise you’ll love it!!! By far, one of my faves!!!!

This recipe was used by a little country church for their “famous annual soup supper.” Sadly the church has closed but the recipe lives on !

Thickening agent:
4 cups powdered milk
1 cup all purpose flour
1 stick softened butter
Blend well with whisk. (2 cups are needed but the extra freezes well)

Soup:
8 cups diced potatoes
4 cups water
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup diced carrots
1/4 tsp white pepper
2 tsp chicken stock base
3 cups milk
2 cups thickening agent
1/2 cup butter
Cook potatoes, onion, celery, carrots, pepper and chicken base in 4 cups water until vegetables are tender. Mash, leaving lumps if desired. Add milk, blend well. Whisk in thickening agent. Continue to stir over low heat until thick, adding butter while doing this.

That Loaded Baked Potato Soup sounds really good as is or with clams.

Roy&Lynne wrote:
Okay this looks absolutely delicious. I have everything except the sour cream so I'm going to put that on my shopping list and then give it a try.

If you have some plain greek yogurt, you can substitute for the sour cream.

Super_Dave wrote:
If I'm going for potato soup it is going to be pure comfort food, so, I'm a loaded baked potato soup kind of guy.

Loaded Baked Potato Soup

ingredients

6 large baking potatoes
1 large onion
1 quart chicken broth
3 cloves garlic
1/4 cup butter
2 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 cup cream or half-and-half cream
1 cup shredded sharp Cheddar cheese
3 tablespoons chopped fresh chives
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
Cheddar cheese, for sprinkling


directions


Peel the potatoes and cut into half-inch cubes. Chop the onion into a medium dice. (Note: sizes of onions vary greatly so adjust the recipe accordingly to your preferences). Crush or press the garlic.

Add the potatoes, onion, broth, garlic, butter, salt and pepper to the crock pot. Stir gently. Cover, cook on high for 4 hours or low for 8 hours or until potatoes are tender.

When potatoes are tender, mash the mixture with a potato masher or a large wooden spoon until chunky but not completely mashed.

Stir in the cream, Cheddar cheese, and chopped chives and heat through (15 more minutes or so).

To serve, ladle soup into individual bowls and top with a dollop of sour cream, crumbled bacon, and additional shredded cheese, if desired.

Okay this looks absolutely delicious. I have everything except the sour cream so I'm going to put that on my shopping list and then give it a try.

Super_Dave wrote:
If I'm going for potato soup it is going to be pure comfort food, so, I'm a loaded baked potato soup kind of guy.

Loaded Baked Potato Soup

ingredients

6 large baking potatoes
1 large onion
1 quart chicken broth
3 cloves garlic
1/4 cup butter
2 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 cup cream or half-and-half cream
1 cup shredded sharp Cheddar cheese
3 tablespoons chopped fresh chives
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
Cheddar cheese, for sprinkling


directions


Peel the potatoes and cut into half-inch cubes. Chop the onion into a medium dice. (Note: sizes of onions vary greatly so adjust the recipe accordingly to your preferences). Crush or press the garlic.

Add the potatoes, onion, broth, garlic, butter, salt and pepper to the crock pot. Stir gently. Cover, cook on high for 4 hours or low for 8 hours or until potatoes are tender.

When potatoes are tender, mash the mixture with a potato masher or a large wooden spoon until chunky but not completely mashed.

Stir in the cream, Cheddar cheese, and chopped chives and heat through (15 more minutes or so).

To serve, ladle soup into individual bowls and top with a dollop of sour cream, crumbled bacon, and additional shredded cheese, if desired.

Oh yeah. That's what I'm talking about!

If I'm going for potato soup it is going to be pure comfort food, so, I'm a loaded baked potato soup kind of guy.

Loaded Baked Potato Soup

ingredients

6 large baking potatoes
1 large onion
1 quart chicken broth
3 cloves garlic
1/4 cup butter
2 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 cup cream or half-and-half cream
1 cup shredded sharp Cheddar cheese
3 tablespoons chopped fresh chives
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
Cheddar cheese, for sprinkling


directions


Peel the potatoes and cut into half-inch cubes. Chop the onion into a medium dice. (Note: sizes of onions vary greatly so adjust the recipe accordingly to your preferences). Crush or press the garlic.

Add the potatoes, onion, broth, garlic, butter, salt and pepper to the crock pot. Stir gently. Cover, cook on high for 4 hours or low for 8 hours or until potatoes are tender.

When potatoes are tender, mash the mixture with a potato masher or a large wooden spoon until chunky but not completely mashed.

Stir in the cream, Cheddar cheese, and chopped chives and heat through (15 more minutes or so).

To serve, ladle soup into individual bowls and top with a dollop of sour cream, crumbled bacon, and additional shredded cheese, if desired.