Recipes for "loaded baked potato soup"

Preheat the oven to 350 degrees F (175 degrees C).

Wrap potatoes in aluminum foil.

Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easy to handle, cut into cubes, and set aside.

Place bacon in a large skillet over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Crumble and set aside.

Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes.

Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes. Season with onion salt and black pepper.

Preheat the oven to 375 degrees F (190 degrees C).

Prick potatoes with a fork, then wrap each potato in aluminum foil.

Bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop flesh into a bowl and set aside. Discard skins.

Heat 1 tablespoon oil in a large skillet over medium-low heat; cook and stir onion, carrots, and celery in hot oil until tender, 5 to 10 minutes. Remove vegetables to a plate and set aside.

Heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Add chicken, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir chicken in hot oil until no longer pink in the center and the juices run clear, 5 to 10 minutes. Remove chicken to a plate and set aside.

Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about 1/4 cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.

Stir potatoes, onion mixture, chicken, chicken stock, broccoli, most of the Cheddar cheese, 1/2 of the bacon bits, and 1/2 of the green onions into sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.

Ladle soup into serving bowls and top with remaining bacon bits, Cheddar cheese, and green onions.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add onion, bacon, and butter to the hot pot and sauté until bacon is crispy, 5 to 8 minutes. Turn off Sauté function and transfer contents to a small bowl.

Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.

Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker.

Cook on High until soup flavors have melded and potatoes are extremely soft, 4 to 5 hours.

Stir in bacon, half-and-half, Cheddar cheese, and sour cream. Reduce heat to the Low setting. Cook until thick and creamy, 15 to 20 minutes more.

Mash soup with a potato masher to your desired consistency.

Garnish with additional Cheddar cheese, sour cream, and chives.

Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp, about 10 minutes. Transfer to a cutting board; crumble and set aside. Reserve drippings and set aside.

Place potatoes into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and set aside.

Melt butter in the same pot over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Stir in crumbled bacon, bacon drippings, flour, salt, and black pepper; reduce heat. Add boiled potatoes, chicken broth, and half-and-half; simmer until thickened, about 5 minutes. Add 1 cup Cheddar cheese and sour cream; cook and stir until heated through, about 5 minutes. Garnish soup with remaining 1 cup Cheddar cheese and parsley.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.

Combine boiled potatoes, chicken broth, processed cheese, heavy cream, sour cream, cream cheese, white onion, and green onions in a slow cooker.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool, about 5 minutes. Crumble into the slow cooker.

Cook on High, stirring occasionally until potatoes disintegrate, about 2 hours. Switch to Low; cook until soup is thickened, about 1 hour 30 minutes more.

Gather the ingredients.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 10 minutes; drain on paper towels.

Meanwhile, place potatoes into a large pot of lightly salted water and bring to a boil; reduce heat to medium-low and simmer until tender, about 20 minutes. Drain well and return potatoes to the pot.

Mash butter into the potatoes using a potato masher or electric hand mixer until well combined. Add sour cream and continue to mash or beat until combined. Crumble bacon into potato mixture; stir in Cheddar cheese and chives. Season with salt and pepper.

Enjoy!

Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.

Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.

Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream, sour cream, and garlic powder; whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.

Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.

Place hash browns into a slow cooker. Add chicken broth, condensed soup, potato, onion, and pepper. Cover and cook on Low until potatoes are tender and soup is hot, 3 to 5 hours.

Drop in softened cream cheese and stir with a whisk until melted and mixed in. Ladle into bowls and garnish with Cheddar, bacon bits, and green onions.

1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. Remove from the pot and reserve. If there's excess bacon grease, drain off all but 1 tablespoon.

2. To the same pot, add the onion and cook 5 minutes, until fragrant. Add the garlic. Stir in the butter and flour, cook 1 minute. Pour over broth and stir in the potatoes. Partially cover and simmer over medium heat for 15-20 minutes, until the potatoes are very soft. Use a potato masher or fork to mash the potatoes. I like to leave my soup chunky and do 1/3 of the potatoes.

3. Stir in the milk, salsa verde, yogurt/sour cream, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.

4. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, cilantro, and green onions. Adds lots of bacon. Eat and enjoy!

Position a rack in the center of the oven and preheat it to 400°F.

Wash the potatoes and dry them with a kitchen towel. If they have big eyes or tiny sprouts, dig those out (the tip of a potato peeler is the best tool for the job).

Poke each potato all over 10-12 times with a dinner fork. Don’t be afraid to really get in there; drive the tines about an inch into the potato.

Simply Recipes / Alison Bickel

Rub the potatoes with the oil or bacon grease. You can eyeball this amount, but 1/4 teaspoon per potato should do it. They should be a little slick, but not dripping with grease.

Rub as much salt as you like on the skins. A lot of it will fall off, but it makes the potatoes sparkle!

Simply Recipes / Alison Bickel

Set the potatoes on a wire rack set over a baking sheet (or, if your oven racks are clean, directly on the rack). The rack helps air circulate for even baking. If you are baking a lot of potatoes, don’t crowd them on the baking sheet; they’ll steam if crowded.

Bake until you can easily slide a fork or skewer into the center of the potato, 30 to 60 minutes. The baking time will depend on the size of your potatoes.

They’re done when the skins are slouchy and wrinkled. You may even hear a slight hissing sound, or see tiny bubbles coming from one of the poke holes. If you squeeze one, it should yield to the pressure of your fingers easily, and quite likely crack open a little. If the potato is still hard, keep baking it until it’s done.

Simply Recipes / Alison Bickel

To serve, prick the center of a potato with a fork and pry it open to expose its crumbly and fluffy flesh. Season and top as you like, and dig in!

Let leftover potatoes cool, then wrap them in foil and refrigerate them for up to 4 days. Baked potatoes do not freeze well.

Love the recipe? Leave us a rating and review!

Grease a slow cooker with cooking spray.

Add cream cheese, sour cream, and pepper to the prepared slow cooker; blend well. Gradually stir in milk, then add potatoes, cheese, and bacon; mix to combine. Cover and cook on Low for 3 to 4 hours or High for 1 to 2 hours.

Sprinkle with onions before serving.