Copycat Baked Potato Soup Recipe

Bennigan's Ultimate Baked Potato Soup CopyKat …

WEBNov 9, 2023 · Stir in onions and garlic, cover, and sauté until softened, but not browned. Add flour, stir, and cook for one minute to get rid of the raw …

Rating: 5/5(25)
1. Heat oven to 400 degrees. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
2. Melt butter in a 4 to 6-quart pot over medium-low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown. Add flour to the melted butter and allow to cook for 1 minute.
3. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt, and pepper. Bring to a simmer, stirring occasionally. Season to taste before serving.
4. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

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Panera Bread Baked Potato Soup CopyKat Recipes

WEBOct 22, 2023 · Instructions. Place the potatoes, chicken stock, and soup base in a medium pot and cook over medium heat for about 12 to 15 …

Rating: 5/5(50)
1. 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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AlmostFamous Baked Potato Soup Recipe Food …

WEBJan 28, 2020 · Add the flour, celery seeds and white pepper; stir until combined. Add the potatoes, 3 1/2 cups water and 1 teaspoon salt to …

Rating: 5/5(33)
1. Melt the butter in a large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 4 to 6 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel–lined plate.
2. Reduce the heat to medium and add the onion, scallion whites and a big pinch of salt to the pot. Cook, stirring occasionally, until the onion is soft but not browned, about 8 minutes. Add the flour, celery seeds and white pepper; stir until combined.
3. Add the potatoes, 3 1/2 cups water and 1 teaspoon salt to the pot. Bring 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.
4. Remove the pot from the heat and transfer 1/2 cup of the potatoes to a blender. Add the half-and-half, cream cheese and parmesan and blend until very smooth. Gently stir the mixture into the pot along with the scallion greens, hot sauce and half of the bacon. Bring to a gentle simmer over medium heat; season with salt.

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