Copycat Baked Potato Soup Recipe

Listing Results Copycat Baked Potato Soup Recipe

WebAdd flour to onions and butter and cook for four to five minutes, stirring until flour is absorbed. In a separate container, combine water, chicken bouillon, potato

Rating: 5/5(11)
Total Time: 1 hr 10 minsCategory: PotatoCalories: 891 per serving1. Saute onions in melted butter for 10 minutes in large kettle. Add flour to onions and butter and cook for four to five minutes, stirring until flour is absorbed.
2. In a separate container, combine water, chicken bouillon, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture, one pint at a time.
3. Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15 minutes.
4. In a separate container, the potatoes should be covered with water, brought to a boil, and simmered for 20 minutes.

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WebCook potatoes in stock over medium heat for about 12 to 15 minutes or until potatoes are tender when pierced with a fork. In a large …

Rating: 4.9/5(32)
Calories: 234 per servingCategory: Soup1. In a medium-sized pot add cubed potatoes, chicken stock, and soup base. Cook potatoes in stock over medium heat for about 12 to 15 minutes or until potatoes are tender when pierced with a fork. In a large pot heat butter over medium heat until it melts, add onions, garlic, and saute until the onions are translucent.
2. Sprinkle flour over the butter, and cook for a minute or two. The butter and flour mixture should become fragrant. Add potato and chicken stock by 1 cup increments and stir until soup mixture is well blended.
3. Continue until the all of the potatoes and stock are added. Add the cream cheese, and stir until it has melted. Add salt, black pepper, chives, and bacon bits. If desired garnish soup with shredded cheese, bacon bits, and sour cream.

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WebCourse: Soup Keyword: appetizer, bacon, blender, easy, gluten free, keto, low carb, soup Servings: 5 servings Calories: …

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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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

Reviews: 6Category: Dinner, LunchCuisine: AmericanTotal Time: 45 mins1. Peel and cut the potatoes into 1-2 inch pieces. (2 medium sized potatoes is about 3 cups chopped) Set aside.
2. Heat a large pot on medium heat and fry the bacon. Set the bacon aside to drain.

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WebBring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender but not falling apart, about 10 minutes. …

Author: Food Network KitchenSteps: 5Difficulty: Easy

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WebAdd 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. Add cauliflower, broth, coconut milk, bay leaf, nutmeg and salt. Bring to …

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WebPeel, cut, and simmer daikon radish for about 30-40 minutes until tender. Drain. Meanwhile in large soup pot, put diced celery & onion in olive oil and saute until just beginning to sizzle then add 1 C water, turn down heat …

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WebInstructions. Preheat your oven to 400 degrees F. Bake the potatoes for one hour or until tender. Cool completely and then peel the skin off. Mash the peeled

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WebIn a large stock pot, pour chicken broth over the cubed potatoes. Boil the potatoes for 10 minutes, then drain and set aside. In a large skillet, add the bacon and cook over medium heat for about 8 …

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WebKeto Low-Carb Cheeseburger Soup + {VIDEO} Keto Low-Carb Cheeseburger Soup is a quick and easy one-pot dinner recipe. The ingredients include ground beef, cheddar cheese, cauliflower, and cream …

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Webdirections. Bake potatoes at 350 degrees for 65-75 minutes or until tender; cool completely. Peel and cube potatoes. In a large saucepan, melt butter; stir in flour, salt and pepper …

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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 radishes with the oil, 1/2 teaspoon salt and …

Author: Beth LiptonSteps: 5Difficulty: Easy

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WebBACON. In a large pot or dutch oven, fry bacon until crispy over medium heat. When done, take the bacon out and let drain on a plate with a paper towel on it. …

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WebCopycat Loaded Baked Potato Soup - The Chunky Chef great www.thechunkychef.com Dry, and dice into 1/2" cubes. Place potatoes in a large pot, cover with chicken stock, …

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WebDirections. 1. To make the slow cooker cream cheese crack chicken: Add the chicken, cream cheese, ranch seasoning, cumin, and garlic powder to a 6-quart slow …

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WebHeat oil in a large Dutch oven over medium heat. Add onion and celery; cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic and thyme; cook, …

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WebOcharleys Baked Potato Soup Recipe - share-recipes.net tip www.share-recipes.net. O'charley's Potato Soup Copycat All information about . 7 hours ago O'Charley's …

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