Best 4 Mimis Loaded Potato Soup For 1 Or Recipes

LOADED POTATO SOUP I

Steps:

• Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
• While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
• Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.

CORN CHOWDER FROM MIMI'S CAFE

Steps:

• On medium heat, melt butter.
• Simmer onion and celery for 5 minutes until soft but not brown.
• Add water, potatoes, corn and seasonings.
• Cover and simmer for 30 minutes or until potatoes are barely tender.
• Whisk the flour into 1 cup of half & half and stir into soup.
• Add remaining 3 cups half & half.
• Simmer for about 15 minutes until soup thickens to creamy consistency.
• To make soup thicker, simmer another 5-10 minutes.

MIMI'S LOADED POTATO SOUP (CROCKPOT VERSION)

Steps:

• 1. Combine the first eight ingredients in the crockpot and bake on high for 4 hours or low for 6 hours. Remove the potatoes and mash with fork or mixer, depending on your consistency preference. Return to the hot broth in the crockpot that has been turned off.
• 2. Add the instant potatoes, just enough to get a semi-thick consistency. I generally put the whole package. Add the cheeses and melt/mix thouroughly, add the cream last. Season to your preference.
• 3. Serve with toppings of your choice!

MIMI'S LOADED POTATO SOUP FOR 1 OR 2

Steps:

• 1. Put chicken stock base in a 2 cup microwave safe measuring cup and microwave on high for 3 minutes, or until boiling.
• 2. While stock is boiling cut potatoes into bite-sized pieces and put the potatoes, chopped onion,celery flakes and in a saucepan. Pour boiling stock over just until it barely reaches the tops of the potatoes. Boil over medium heat until potatoes are just barely fork tender. Don't get too soft or the potatoes will disappear as the soup is stirred.
• 3. Remove potatoes from heat and put grated cheddar cheese and cream cheese on top of the potatoes. Let the heat soften enough so that it can be stirred into the potates with out mashing the potatoes. Add 1/2 stick butter and salt, pepper and granulated garlic to taste. Stir in well.
• 4. Pour into bowls in individual servings and top with remaining bacon crumbles, grated cheddar cheese,salt, pepper and sour cream on top if desired. Serve hot.