All Recipes Loaded Baked Potato Soup

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WebWrap potatoes in aluminum foil. Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until …

Rating: 3.7/5(30)
Total Time: 1 hr 40 minsServings: 12Calories: 550 per serving1. Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
2. Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
3. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
4. 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.

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WebThis absolutely delicious low-carb loaded baked potato-style soup will easily become a family favorite recipe! This keto potato

Rating: 4.6/5(34)
Category: Main DishesServings: 6Total Time: 55 mins1. Preheat oven to 400.
2. Place strips of raw bacon side-by-side on baking sheet, place in preheated oven, and bake for 15-20 minutes (check at 15 minutes if you like your bacon less crispy). If you aren't using a very non-stick baking sheet like these amazing baking pans, line your sheet with foil before placing the bacon on it.
3. After bacon is finished cooking, allow it to cool for a few minutes and then chop it up. Reserve half of it to add to the Instant Pot, and reserve half of it for topping after the soup has finished cooking.
4. Turn your Instant Pot onto saute mode, and add the pork sausage. Cook until it's about halfway brown, and then add the diced onion and continue cooking the sausage until it's fully browned.

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WebLoaded BakedPotatoSoup is super easy to make and comes together in under 30 minutes! This soup is so velvety, creamy …

Rating: 4.1/5(43)
Total Time: 17 minsCategory: SoupCalories: 205 per serving1. Cook the cauliflower according to package instructions or steam until tender. Set aside.
2. Over medium heat, melt butter in a medium saucepan. Add onions, diced turnips and celery. Season with garlic powder and salt and saute over medium heat until onions are translucent and turnips begin to pick up a little golden brown color and begin to soften, about 7-10 minutes. Add the cauliflower and continue to cook for another 2-3 minutes.
3. Add chicken stock to the vegetables and bring to a boil and lower the heat to simmer for 5-7 minutes or until turnips are fork tender.
4. Carefully pour the vegetable and stock mixture into the blender. Add cream and sour cream and blend on high until smooth and creamy. This is done best in a high powered blender but a traditional blender or immersion blender would work well as well, although the texture may not be as smooth. Use caution when blending hot liquids and cover the top of the blender with a towel. Use additional broth if you would like a thinner soup!

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WebServings 4 Calories 218 kcal Author Denisse Ingredients Baked Potato Cauliflower Soup 2 tablespoons olive oil 1 onion chopped …

Rating: 5/5(3)
Total Time: 25 minsCategory: Main CourseCalories: 218 per serving1. Add olive oil to a large pot over medium-high heat. Add onion and saute for about 2-3 minutes until softened. Add garlic and saute for another minute.
2. Add cauliflower, broth, coconut milk, bay leaf, nutmeg and salt. Bring to a boil, then reduce to a simmer for 10-15 minutes, or until the cauliflower is quite soft.
3. Remove soup from heat and discard bay leaf Blend soup until completely smooth using an immersion blender, or transfer to a blender and blend in batches. If soup is too thick, add more broth gradually for a thinner consistency, or continue to cook and reduce slightly for a thicker texture. Taste and season again if necessary
4. Ladle into bowls and top with vegan cheddar, vegan bacon and chives.

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Web3 large baking potatoes, peel and cut into 1/2-inch dice 1⁄2 large yellow onion, chopped 2 (10 3/4 ounce) cans low-sodium low-fat chicken broth 1⁄8 cup margarine 1 teaspoon salt …

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WebAdd the potatoes and cauliflower and saute for 10 mins with the pot covered. Stir every 3-4 mins. Stir in the leeks, garlic, salt, pepper and thyme and saute

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WebLoaded Baked Potato Bowl (low carb) Ingredients 2 Tablespoons avocado oil 16 ounces round radishes 1 teaspoon salt 1 teaspoon black pepper 2 cloves garlic, minced 8 slices bacon (I used …

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WebPlace a large baking sheet in the center rack of the oven. Preheat the oven to 425 degrees F. In a large bowl, toss the cauliflower and …

Author: Beth LiptonSteps: 5Difficulty: Easy

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WebDirections. Preheat your oven to 375°F, line two baking sheets with parchment paper and bake the bacon in the oven for 15-20 minutes until crispy. Cut into bite sized pieces, …

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WebDirections Step 1 Heat oil in a large saucepan over medium heat. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan. …

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WebAdd in half and half, chicken broth and potatoes. Bring to a boil. Once boiling, reduce heat to medium low. Cook for 10 minutes, stirring often. Stir in sour cream, …

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WebDrain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, …

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WebRoasted Cauliflower & Potato Curry Soup. In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to …

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WebIf you love the flavors of a loaded baked potato—think cheddar cheese, crisp bacon, and the bright bite of chives—but are on a low-carb diet, then this soup is for you. We swap …

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WebAs the potatoes cooks, heat oil in a large pot over medium-high heat. Add onion and garlic; sauté for 3 minutes. Then add chicken broth and mix well. In a small bowl combine the flour and 1/2 cup milk …

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WebBring soup to a simmer and cover halfway. Cook for 25 minutes, or until potatoes are tender. While potatoes are cooking, roughly chop the bacon, and keep to …

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