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Loaded Baked Potato Soup
#17131
07/30/2012 07:48 PM
07/30/2012 07:48 PM
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Joined: Jan 2001
Posts: 4,446 Ex-Spyglass Villa owners in Le...
Kimmers
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Found this online and am going to give it a try in a day or two. Anyone else have a soup recipe they'd like to share?
Loaded Baked Potato Soup
Serves 6
1 pound bacon, roughly chopped 1 medium yellow onion, diced 1 large carrot, peeled and diced 3/4 cup diced celery 4 large Russet potatoes, peeled and diced 4 medium red potatoes, diced 1/4 cup flour 2 cups chicken or vegetable stock Coarse salt, freshly ground pepper, to taste 4 cups heavy whipping cream Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese
In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes. Adjust thickness by adding water or stock. Soup should have a creamy consistency. Season to taste, and garnish with toppings. Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.
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Re: Loaded Baked Potato Soup
[Re: Kimmers]
#17132
08/01/2012 11:34 AM
08/01/2012 11:34 AM
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Joined: Oct 2000
Posts: 1,021 New Hampshire
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Looking forward to hearing how this comes out Kimmers!
Bon Appetite!
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~As you navigate through life, take time to play in the waves~
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Re: Loaded Baked Potato Soup
[Re: Kimmers]
#17133
08/01/2012 03:49 PM
08/01/2012 03:49 PM
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Joined: Aug 2000
Posts: 83,010 Central Florida!
Carol_Hill
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Wow, looks REALLY rich! I would maybe want to use part milk or something, instead of all that heavy cream.
Carol Hill
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Re: Loaded Baked Potato Soup
[Re: Carol_Hill]
#17134
08/01/2012 04:13 PM
08/01/2012 04:13 PM
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Joined: Jan 2001
Posts: 4,446 Ex-Spyglass Villa owners in Le...
Kimmers
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Carol_Hill said: Wow, looks REALLY rich! I would maybe want to use part milk or something, instead of all that heavy cream. "Adjust thickness by adding water or stock. Soup should have a creamy consistency." You may tweak the recipe as you choose. Personally, I think the consistency of the potato soup should be similar to that of navy bean soup. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> I'll try it this weekend and report back. <img src="http://www.traveltalkonline.com/forums/images/graemlins/chef.gif" alt="" />
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Re: Loaded Baked Potato Soup
[Re: Kimmers]
#17135
08/01/2012 04:31 PM
08/01/2012 04:31 PM
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Joined: Aug 2000
Posts: 83,010 Central Florida!
Carol_Hill
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I probably won't be interested in potato soup before this weekend <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />, so will await your report!
Carol Hill
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Re: Loaded Baked Potato Soup
[Re: Kimmers]
#17138
08/05/2012 10:44 AM
08/05/2012 10:44 AM
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Joined: Aug 2000
Posts: 83,010 Central Florida!
Carol_Hill
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I'm with you on the stock--if I don't have any in the freezer, I just use the box stuff. Whenever I go to Save A Lot, I just buy several boxes. Cheap and easy! But as far as freezing, I thought I read here somewhere that you're not supposed to freeze a soup that has cream in it, as it separates?
Carol Hill
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Broccoli and Cheddar Cheese Soup with Corn
[Re: Kimmers]
#17143
08/26/2012 10:24 PM
08/26/2012 10:24 PM
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Joined: Oct 2009
Posts: 772
phillygirl7
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With rain most of the day today, I felt like soup today, and made this and it was delicious. I used leftover corn on the cob that we had grilled earlier this week.
Broccoli and Cheddar Cheese Soup
4 cups broccoli (florets and stems), chopped 1/2 cup cold water 1 large onion, diced 1/3 cup diced celery 1 T olive oil 1 T butter 1 T flour 1 t paprika 1 t mustard powder 1 t dried thyme 1/2 t salt 1/2 t pepper 1/4 t ground nutmeg 2 cups chicken stock 2 cups 2% milk 1 1/2 cups corn kernels 3 oz cream cheese, softened 1 1/2 cups grated sharp cheddar
Option, added cubed ham and it was a good addition.
Place broccoli and water in a microwaveable bowl, cover with plastic wrap and cook on high for 3 minutes or until tender (not mushy). Set aside.
In a nonstick pan over medium heat, saute the onions and celery in oil until golden. Push them to the side of the pan and melt the butter on the other side. Mix the flour with all the spices and add to the butter. Stir and cook for 1 minute. Mix the ingredients in the pot until combined.
Pour in the stock and milk. Bring up to a simmer, it should thicken slightly. Add the corn and broccoli (include the water) and simmer for 5 minutes. Stir in the cheeses until they are completely melted into the soup. Serve hot.
Also, any time I make a whole chicken I boil it in water for the chicken stock, and usually have that on hand for when chicken stock is necessary.
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