POTATO SOUP IN CAN RECIPES

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BAKED POTATO SOUP I RECIPE | ALLRECIPES



Baked Potato Soup I Recipe | Allrecipes image

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

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 10

12 slices bacon
? cup margarine
? cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1?¼ cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

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, CarbohydrateContent 49.7 g, CholesterolContent 84.5 mg, FatContent 49.3 g, FiberContent 2.3 g, ProteinContent 27.2 g, SaturatedFatContent 19.6 g, SodiumContent 1335.2 mg, SugarContent 15.8 g

VEGAN POTATO SOUP RECIPE | ALLRECIPES



Vegan Potato Soup Recipe | Allrecipes image

My mother and I came up with this one night when an abundance of potatoes were around. The almond milk makes it so smooth and creamy. Enjoy! Top with green onions or any other topping for a great warm winter day soup.

Provided by Autumn Pumpkin

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes    Potato Soup Recipes

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 cup diced onion
1 cup diced carrot
1 cup diced celery
3 cloves garlic, minced
4 russet potatoes, peeled and cut into 1-inch pieces
4 cups water
4 teaspoons salt, divided
2 cups almond milk
1 teaspoon ground black pepper

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.
  • Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
  • Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.

Nutrition Facts : Calories 147.1 calories, CarbohydrateContent 25.1 g, FatContent 4.2 g, FiberContent 3.7 g, ProteinContent 3 g, SaturatedFatContent 0.5 g, SodiumContent 1236.9 mg, SugarContent 4.6 g

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BAKED POTATO SOUP RECIPE - NYT COOKING
If we’re being honest, a baked potato isn’t really about the potato. It’s about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn’t skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings — including potato skins — are added. It’s potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and serve it with a side salad (though it’s plenty hearty all on its own).
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine american
Calories 774 per serving
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HAM AND POTATO SOUP RECIPE - SIMPLY RECIPES
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