Melt butter in a Dutch oven over medium heat.
Add onion and celery; saute 3 minutes.
Add garlic, and bay leaf; saute 2 minutes.
Add milk and next 5 ingredients; bring to a boil.
Reduce heat, and simmer 10 minutes.
Discard bay leaf.
Ladle soup into bowls; top with green onions.
Peel and cut the baked potatoes into medium sized chunks. (
Add all other ingredients for soup, but not for topping (cheese
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
he diced potatoes to the soup, continue to simmer 5-10
In crockpot add chopped potatoes, soup, chicken broth and chopped onion.
Stir until canned soup is mixed in with the other ingredients.
Cook on high for 6 hours.
An hour before serving, cut cream cheese into cube size pieces and add to crockpot. Cook additional 30 - 45 min, stirring occasionally until cream cheese is melted.
Add half of the cooked, chopped bacon to soup right before serving and give it a good stir.
Add salt and pepper to taste.
Serve garnishing with shredded cheddar cheese, bacon and green onions.
Boil potatoes, water, salt, pepper, basil, parsley flakes, bouillon cubes and onions for 15 to 20 minutes.
Fry bacon and crumble; add to soup.
Use bacon grease and add milk and flour to make gravy.
Add to soup.
Add 2 cans of soup, preferably 1 Cheddar cheese and 1 other to soup.
Stir well and cook another 10 to 15 minutes.
If soup is too thick, you may add more milk.
This makes a lot of soup!
otatoes to bowl. Puree remaining soup in batches in blender until
ntil they are soft and baked through, about 8-10 minutes
Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker (such as Crock Pot(R)). Cook on High until soup flavors meld and potatoes are extremely soft, 4 to 5 hours.
Stir bacon, half-and-half, Cheddar cheese, and sour cream into the soup. Turn heat to Low setting; cook until thick and creamy, 15 to 20 minutes more.
Mash the soup in the slow cooker using a potato masher to your desired consistency. Garnish with additional Cheddar cheese, sour cream, and chives.
Combine potatoes, onion, soups, parsley, salt and pepper in slow cooker.
Cover; cook on high 3 hours or until vegetables are tender.
Stir together flour and powdered milk; stir into cooker. (Diced ham can be added.).
Cover; cook 30 minutes until hot.
Sprinkle each serving with bacon and cheese.
otatoes begin to dissolve into soup, about 20 minutes; season with
Switch to Low; cook until soup is thickened, about 1 hour
Combine cream of potatoe soup and half and half in large saucepan, stir until well combined. Add butter and rest of seasonings. Heat slowly and stir often. DO NOT BOIL! Add crab and simmer at least 20 minutes. Enjoy!
stirring occasionally.
Option 2 - Loaded Baked Potatoes: Pierce potatoes with a
In stockpot, add first 9 ingredients.
Cook and simmer until potatoes are tender, about 15 minutes.
Combine flour and milk. Stir until smooth.
Add to soup and bring to a boil, stirring often.
Remove pot from heat and add cheese.
Place lid on pot and let sit for 3 or 4 minutes.
Stir until cheese is melted completely.
Add sour cream and stir together until completely blended.
hrough, about 5 minutes. Garnish soup with remaining Cheddar cheese and
Place potatoes, broccoli, broth, and water in large pot.
Heat to a boil, then cover and lower temperature to low-med.
Simmer for 20 minutes.
Combine milk and flour, stirring until smooth.
Add milk, cheese and pepper to pot and stir frequently until cheese is completely melted.
Transfer soup to individual bowls for serving.
Spoon a dollop of sour cream in the center of each bowl.
Top with bacon and onion.
Pierce potatoes; microwave on HIGH for 5 minutes, turning over after 2 1/2 minutes.
Cut potatoes in chunks. Combine potatoes, broth and milk in large microwaveable bowl. Microwave on HIGH for 6 minutes, stirring after 3 minutes.
Slightly crush potatoes with a potato masher.
Reserve 2 tablespoons each of bacon and cheese and 1 tablespoon of the onions for topping; set aside. Add remaining bacon, cheese and onion to soup.
Serve topped with reserved bacon, cheese, onions, and sour cream.