Loaded Potato Soup Recipe
June 18, 2011 by Jay
Category Uncategorized | Tags: loaded potato soup recipe
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June 18, 2011 by Jay
Category Uncategorized | Tags: loaded potato soup recipe
Sorry, the comment form is closed at this time.
where can I find the Colton’s Steakhouse loaded baked potato soup recipe?
4 baking potatoes (about 2 1/2 lbs.)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 oz.) reduced-fat shredded extra-sharp cheddar cheese, divided
1 tsp. salt
1/2 tsp. black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
1. Preheat oven to 400 degrees.
2. Pierce potatoes with a fork; bake for one hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
3. 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 eight minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
4. 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.
loaded baked potato soup recipe from fatz cafe?
dos anyone have the recipe for fatz cafe loaded baked potato soup
I love this recipe. Its just what you asked for!
* 9 baking potatoes
* 2/3 cup butter
* 2/3 cup all-purpose flour
* 6 cups whole milk
* 1/2 tablespoon salt
* 1 teaspoon ground black pepper
* 1/2 cup bacon bits, divided
* 4 green onions, chopped
* 10 ounces shredded Cheddar cheese
* 1 (8 ounce) container sour cream
1. Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
2. In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
loaded baked potato soup recipe from LongHorn Steakhouse?
I wish I had that recipie, that soup is to die for.
Try this site, it may be similar
found this too
* Exported from MasterCook *
Baked-Potato Soup
Recipe By :Cooking Light Magazine. Jan/Feb 1999. Page: 110.
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons butter or margarine
1 cup onion — chopped
1/2 cup celery — diced
2 garlic cloves — minced
1 bay leaf
1 1/2 cups 1% low-fat milk
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 Loaded Baked Potatoes — (4 stuffed halves), chopped
16 ounces fat-free, less-sodium chicken broth
1/4 cup green onions — thinly sliced
1. Melt butter in a Dutch oven over medium heat. Add onion and celery; saute 3 minutes. Add garlic and bay leaf; saute 2 minutes. Add milk, thyme, salt, pepper, chopped loaded potatoes, and broth; bring to a boil. Reduce heat; simmer 10 minutes. Ladle soup into 4 bowls; top each serving with 1 tablespoon green onions. Yield: 4 servings (serving size: 1-1/4 cups).
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Per Serving (excluding unknown items): 77 Calories; 3g Fat (33.7% calories from fat); 4g Protein; 9g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 214mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.
NOTES : The loaded Baked Potato recipe can be found in the Jan/Feb 1999 issue.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Loaded Baked Potatoes
Recipe By :Cooking Light Magazine. Jan/Feb 1999. Page: 110.
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large potato — baking, (about 12 ounces each)
1/2 cup 1% low-fat milk
1/3 cup low calorie cream cheese — softened (3 ounces)(1/3-less-fat)
1/2 cup feta cheese — crumbled (2 ounces)
2 tablespoons minced fresh or 2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup green onions — thinly sliced
2 bacon slices — cooked and crumbled
1. Preheat oven to 400 degrees.
2. Pierce potatoes with a fork; bake at 400 degrees for 1 hour or until tender. Cool slightly. Cut each potato in half lengthwise; scoop out pulp into a large bowl, leaving a 1/4- inch-thick shell. Mash pulp with a potato masher. Add milk and cream cheese to mashed potato; stir with a whisk. Add feta cheese, oregano, salt, and pepper; stir well. Spoon potato mixture into shells. Place on a baking sheet; bake at 400 degrees for 15 minutes or until thoroughly heated. Sprinkle each serving with 1-1/2 teaspoons green onions; top with bacon. Yield: 8 servings (serving size: 1 potato half).
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Per Serving (excluding unknown items): 111 Calories; 5g Fat (37.3% calories from fat); 5g Protein; 13g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 341mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : This simple-but-delicious dish does double duty as the basis of our Baked-Potato Soup. Just make sure to save half of the recipe (or four stuffed potato halves) for the soup.
The Baked-Potato Soup recipe is in the Jan/Feb 1999 issue.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Looking for a good potato soup recipe (no cheese in it please!)?
Does anyone have a good recipe for potato soup? I do not want a loaded potato soup, or baked potato soup. I don’t want a recipe with cheese in it. I want a white potato soup, maybe with bacon in it (because everything is better with bacon!)?
MOM’S POTATO SOUP
Peal as many potatoes as you want in your soup. Dice them and place in a saucepan. Add enough water to barely cover and heat on the stove.
While it’s heating up, dice 1 small onion and add it to the pot.
Add 1 teaspoon of salt and 1 teaspoon of dried parsley flakes too.
When it starts to boil, turn down heat and simmer for 15-20 minutes until potatoes are well cooked.
Pour off half of the liquid from the potatoes; then add enough evaporated milk to cover the potatoes again.
Also, add 1/4 cup real bacon bits, 1 tablespoon margarine, 1 teaspoon dried parsley flakes, plus salt & pepper to suit your taste.
Heat through and serve.
This is my family’s favourite soup. I hope you like it too!