Best 4 Restaurant Quality Baked Potato Soup Recipes
Craving a comforting and delectable meal that exudes restaurant-level quality in the comfort of your own home? Look no further than our guide to crafting the ultimate baked potato soup. With our carefully curated selection of recipes, you'll embark on a culinary journey that transforms simple ingredients into a symphony of flavors. Prepare to tantalize your taste buds with a creamy, velvety soup boasting a medley of textures, from tender potatoes to crisp bacon bits. Whether you seek a classic rendition or a unique twist infused with unexpected ingredients, our recipes cater to every palate.
Here are our top 4 tried and tested recipes!
BAKED POTATO SOUP I
Thick and creamy. Uses leftover baked potatoes.
Provided by Sherry Haupt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
- In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
- Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
Nutrition Facts : Calories 747.9 calories, Carbohydrate 49.7 g, Cholesterol 84.5 mg, Fat 49.3 g, Fiber 2.3 g, Protein 27.2 g, SaturatedFat 19.6 g, Sodium 1335.2 mg, Sugar 15.8 g
RESTAURANT-QUALITY BAKED POTATO SOUP
This is a great baked potato soup. It tastes so good you will think you are in a restaurant and not in your own kitchen.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h45m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
- Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
- Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.
Nutrition Facts : Calories 491.8 calories, Carbohydrate 36.3 g, Cholesterol 66.5 mg, Fat 29.2 g, Fiber 3.7 g, Protein 21 g, SaturatedFat 11.1 g, Sodium 1418.5 mg, Sugar 3.3 g
RESTAURANT STYLE BAKED POTATO SOUP
LEFT OVER BAKED POTATOES STOP HERE! Who dosen't like potato soup?! This one is infused with an amazing basil flavor. It is very authentic, but the basil gives it a little something wonderful..a new dimension if you will. I bet having leftover baked potatoes from a grill would really bring a new smoky flavor to this soup if you've got em'.
Provided by Grimms Restaurant T
Categories Potato
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In large stock pot saute onions in butter 10- 15 minute Do not brown.
- Add flour to onions and butter, cook 4-5 minute Do not brown.
- Mix chicken stock with potato buds. Use a whisk to blend until smooth.
- Add stock mixture to roux. mixing slowly with whisk. Cook 15- 20 minute.
- Whisk in half and half and cook for 10 more minutes. Do not boil.
- Add spices and taste and toggle taste :).
- Add potatoes, and pour into bowls.
- Garnish with cheddar, chives, bacon.
- ** Cooking the bacon, grating cheese, chopping green onion while the soup is cooking all cut down on prep time.
Nutrition Facts : Calories 366.6, Fat 26.6, SaturatedFat 14.8, Cholesterol 69.3, Sodium 268.5, Carbohydrate 26.4, Fiber 2.4, Sugar 3.4, Protein 7.1
RESTAURANT STYLE BAKED POTATOES
I have always wanted light and fluffy baked potatoes like I would get in nice steakhouses, but NEVER could do it at home! I found this recipe and holy cow.. IT WORKED!! :D Who'd a thunk? Key is to start with a mealy fleshed potato - Idaho is best I find. And the salt draws the moisture out of the potato while baking, making it light and fluffy!! It really works! Ingredient amounts are just there because they have to be, but use however many potatoes you need.
Provided by SkinnyMinnie
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400º.
- Wash the potatoes well and while still damp, rub it with plenty of salt.
- Pierce the potatoes with a fork all over.
- Bake at 400º for 40- 60 minute or until tender. When a knife inserted into the center of the potato comes out with no resistance, they are done.
- The result is a crispy exterior with a fluffy interior.
Nutrition Facts : Calories 164, Fat 0.2, SaturatedFat 0.1, Sodium 303.5, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3
Tips:
- For a creamy soup, use a high-quality russet potato. It will give the soup a smooth and velvety texture.
- To save time, use pre-shredded cheese. It will melt quickly and evenly in the soup.
- If you don't have a blender, you can mash the potatoes with a potato masher until they are smooth.
- For a more flavorful soup, use a combination of chicken broth and milk. The chicken broth will add a savory flavor, while the milk will make the soup creamy.
- Season the soup to taste with salt, pepper, and garlic powder. You can also add other spices, such as paprika, chili powder, or cumin.
- Garnish the soup with chopped green onions, bacon bits, or shredded cheese.
Conclusion:
Baked potato soup is a comforting and delicious meal that is perfect for a cold day. It is easy to make and can be tailored to your own taste. With a few simple ingredients, you can create a restaurant-quality soup that your family and friends will love.
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