Looking for recepie for baked potato bacon cheddar soup

Question

recently i was in dallas forthworth in steak house called salt grass

they have the soup on the menu anybody from that area has the recepie all the food at salt grass is amazing

Answer 1

Loaded Potato Soup

3 pounds red potatoes

1/4 cup margarine, melted

1/4 cup flour

8 cups half-and-half

1 (16 ounce) block Velveeta cheese, melted

White pepper, to taste

Garlic powder, to taste

1 teaspoon hot pepper sauce

1/2 pound bacon, fried crisply

1 cup Cheddar cheese, shredded

1/2 cup fresh chives, chopped

1/2 cup fresh parsley, chopped

Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.

In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.

Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.

Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.

Makes 8 servings.

Answer 2

BAKED POTATO SOUP

5 lbs. potatoes, baked

2/3 stick butter

1 med. onion, chopped

2 boxes Knorr dry leek soup mix

3 tbsp. fresh or freeze dried chopped chives

2 tbsp. fresh or dried parsley

1/2 tsp. black pepper

3 tbsp. chicken flavored instant bouillon

1 1/2 to 2 c. half and half

Minced green onions

Bacon bits

Cheddar cheese, grated

6 c. water

Saute onion in butter until soft. Using wire whisk, stir soup mix into 6 cup cold water. Add soup mixture, chives, parsley, black pepper, and bouillon to the onions. Bring to boil over medium high heat. Reduce heat and simmer, stirring occasionally for 10 minutes. Cube the baked potatoes, skins on, reserving about 1 cup. Put the reserved potatoes and 2 cups of the soup mixture into a blender and blend a few seconds. Add the remainder of the potatoes and the blended mixture to the soup. At this point, if you wish, you can freeze 1/2 of the recipe for later use (approximately 6 cups is half). With the remainder of the soup, add the 1 1/2 cups to 2 cups half and half and heat slowly being careful not to allow the soup to boil. If you have a big appetite do not freeze any and add 3 to 4 cups half and half. Serve topped with minced green onions, bacon bits, and grated cheese. Hard rolls or crunchy French bread is a good accompaniment.

hope this helped and good luck :)

Answer 3

ummmm I am pretty sure this is it

3 serving:

4 medium sized potato's

2 1/2 cups of shredded cheddar cheese

5 strips of bacon

2 cups of milk

2 can of creamed corn (for a nice twist)

chop up the potato's in medium sized pieces and put them boil them. Shred 2 1/2 cups of shredded cheese up and put it in a bowl. Cook up the bacon and chop it up and put set it aside. Warm up 2 cups of milk but not boiling. Heat up the 2 cans of creamed corn. Put all of these ingredients in a pan and keep it heated at low. Heat for 5-8 minutes and serve!

I promise it tastes so good!

Answer 4

make your favorite potato soup recipe, ladle hot into bowls. top with crumbled cooked bacon and shredded cheddar cheese.

Answer 5

. Yum! Potatos are used skin and all so be sure to scrub them well.

Prep Time: 35 minutes

Cook Time: 1 hours, 30 minutes

Ingredients:

2 medium russet potatoes (about 1/2 pound each)

4 Tablespoons unsalted butter

2 medium leeks (white and light green parts), sliced and rinsed well

2 medium cloves garlic, minced

Kosher salt and freshly ground black pepper

2 cups homemade or low-salt canned chicken broth

4 thick slices bacon, cut into 1/2-inch dice

1/2 cup milk

1/2 cup sour cream

1 cup (about 1/4 pound) grated sharp Cheddar (see Cook's Note)

2 Tablespoons thinly sliced scallion greens or chives

Preparation:

Heat the oven to 375 degrees F. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until very tender, about 1 hour. Let cool completely on a cooling rack.

Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the chicken broth and 2 cups water. Simmer until the leeks are very tender, about 20 minutes.

Meanwhile, cook the bacon over medium heat, stirring occasionally, until browned and crisp. Transfer to a paper-towel lined plate to drain.

Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half. Cut the flesh into 1/2-inch cubes and set aside. Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks. Puree the contents of the pot in batches in a blender until very smooth. Return the soup to a clean pot and reheat over medium low. Whisk together the milk and sour cream and then whisk this into the soup, along with 1/2 cup of the Cheddar cheese. Stir in the diced potato. Season with salt and pepper. Serve garnished with the remaining Cheddar cheese, the bacon bits, and the scallions or chives.  

Answer 6

Tip: before adding the cheese toss it with flour. This keeps it from getting clumpy and oily and helps it melt smoother.  

I also add a little mustard in my soup. Makes the sharpness of the cheese stand out.

Answer 7

google it

Answer 8

I love this:

Baked Potato Soup

    * 12 slices bacon

    * 2/3 cup margarine

    * 2/3 cup all-purpose flour

    * 7 cups milk

    * 4 large baked potatoes, peeled and cubed

    * 4 green onions, chopped

    * 1 1/4 cups shredded Cheddar cheese

    * 1 cup sour cream

    * 1 teaspoon salt

    * 1 teaspoon ground black pepper

   1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.

   2. 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.

   3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Answer 9

Follow the link below

Answer 10

yummm thats my favorite :P my mom makes it all the time

she has a recepie from southern living its to die for!!!!

enjoy your soup :D

http://answers.yahoo.com/question/index?...

Answer 11

This is a good baked tater soup -

best potato soup ever

8 to 10 potatoes ; partially peeled, & chopped

1 can cream of celery soup

1 can cream of mushroom soup

1 medium onion ; chopped

salt/pepper to taste

1 stick butter

1 tsp of garlic powder (use up to 1 tb)

8 oz. Cream Cheese

Boil potatoes and onions together with just enough water to cover. Do not drain. When potatoes are tender, cut in Cream Cheese, take off heat. Add soups and butter.

Place in blender & blend.

Then I added 1 whole package of bacon, fried up & cut and as much cheese as you like.   IT was SOOOOOOO GOOD!!