Subject: Baked Potato Soup Recipes
Newsgroup: rec.food.cooking
Subject: Wanted: Baked Potatoe Soup
From: pete (pete at 1-2000.com)
Date: Mon, 06 Nov 1995 12:17:09 -0800
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Several weeks ago, at our favorite get-together spot, my friend and I enjoyed one of the best Baked Potato Soups I ever had. We've been trying to get the recipe, however, unsuccesfully. Need help on this folks!
Subject: Re: Wanted: Baked Potatoe Soup
From: TEHM51B at prodigy.com (Anne Marie Callery-sims)
Date: 12 Nov 1995 08:31:56 GMT
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Baked Potato Soup
2/3 C butter
2/3 C flour
7 C milk
4 large or 6 medium baked potatos, cooled, peeled & cubed
12 strips bacon cooked and crumbled
1 1/4 C shredded cheddar cheese
1 C sour cream
3/4 t salt
1/2 t pepper
4 or 5 green onions sliced
In dutch oven melt butter, stir in flour. Heat and stir until smooth. Gradually add milk stirring constatnly until thickened. Add potatos and onions. Bring to a boil, stirring constantly. Reduce heat, simmer 10 minutes. Add remaining ingrediants, stir until cheese melts. Serve immediately. Optional: sprinkle each bowl with cheese, bacon and green onions.
NOTE: When I made this I had to add a little more flour for it to thicken. Also, I did not add the entire 1 1/4 C cheese to the soup, I added half and used the other half to top the bowls of soup, along with some bacon bits and green onions.
Subject: Re: REQUEST--Baked Potato Soup
From: ankat at ix.netcom.com (Clare Schallert)
Date: 23 Nov 1995 19:12:33 GMT
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Does anyone have a recipe for baked potato soup. We have had it at both Houlehans Restaurant and Bennigans Restaurant, both national chains I think.
It is served with crumbled bacon and minced green onions on top.
Kate
Subject: Re: REQUEST--Baked Potato Soup
From: sherae at zeta.org.au (Sheri McRae)
Date: Fri, 24 Nov 1995 17:34:29 +1100
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Houlihan's Baked Potato Soup
Recipe By: The Pittsburgh Post-Gazette
Serving Size: 8
Categories: Potatoes Soups & Stews
Amount Measure Ingredient Preparation Method
1 1/2 pounds baking potatoes
1/4 pound butter
2 cups yellow onion diced
1/3 cup flour
5 cups water
1/4 cup low sodium chicken base
1 cup instant potato flakes
3/4 teas dried basil
1/2 teas Tabasco sauce
1 cup heavy cream
1 cup milk
salt to taste
white pepper to taste
Preheat oven to 400°.
Prick washed potatoes and bake until a fork pierces to the center easily. Remove potatoes from oven and allow to fully cool. Remove skin and cut potatoes into 1/2" cubes. Set aside.
Melt butter in a large saucepan. Add onions and saute over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn. Add flour to onions and butter and cook 4 - 5 minutes, stirring well until flour is absorbed.
In a separate container, combine water, chicken base, potato flakes and seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat and continue cooking until the soup begins to gently simmer. Add milk and cream, stirring until smooth and lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes and stir to combine.
Remove from heat and serve. Top each serving with grated cheddar cheese, sliced scallions and bacon pieces.
Subject: Re: REQUEST--Baked Potato Soup
From: Bill of the North
Date: Fri, 24 Nov 1995 07:59:25 GMT
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Here's all the baked potato soup recipes I've got.
Subj: Traditional Baked Potato Soup
Date: 94-02-26 16:52:09 EDT
From: EBWATERS at AOL.COM
Baked Potato Soup
4 medium potatoes with skins
2 green onions, tops included, chopped
4 slices bacon, chopped
1/4 t. garlic, minced or powdered
1/2 t. parsley flakes
2 ribs celery, chopped
1 T. butter
1 onion slice, chopped
1/2 t. sweet basil
grated Cheddar cheese, for garnish
WHITE SAUCE:
2 T. butter
2 1/2 C. milk
1/4 t. pepper
1 1/2 T. flour
1 t. salt
Bake or boil potatoes. Dice two and mash the remaining two.
In the tablespoon of butter, saute the bacon, chopped onion slice, garlic and seasonings. Set aside.
White sauce: Stir butter and flour in a 2-qt. saucepan over low heat until bubbling brown. Remove from heat and gradually add milk, stirring until smooth. Add salt and pepper. Return to medium heat and bring to a boil for 1 minute, stirring constantly.
Add potatoes, celery, green onion and bacon mix.
Cover and simmer 5 - 7 minutes. Stir, top with grated Cheddar, and serve.
_________
Subj: Another Baked Potato Soup
Date: 94-05-20 19:49:46 EDT
From: EBWATERS at AOL.COM
Baked Potato Soup (Hard Rock Cafe)
6 - 8 slices bacon, fried crisp, drippings reserved
1 C. diced yellow onions
2/3 C. flour
6 C. hot chicken stock
4 C. diced, peeled baked potatoes
2 C. heavy cream
1/4 C. chopped parsley
1 1/2 t. granulated garlic
1 1/2 t. dried basil
1 1/2 t. salt
1 1/2 t. red pepper sauce
1 1/2 t. coarse black pepper
1 C. grated Cheddar cheese
1/4 C. diced green onions, white part only
Additional chopped bacon, grated cheese and chopped parsley for garnish
Chop cooked bacon. Reserve.
Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps. Cook 3 - 5 minutes until mix just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens.
Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; DO NOT ALLOW TO BOIL.
Add grated cheese and green onions.
Heat until cheese melts smoothly.
Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.
_________
another version of BAKED POTATO SOUP:
3-4 med. baked potatoes w/skins
4 slices lean bacon
1 med. onion, diced
1/2 c. celery, diced
1 can Campbells Chicken Broth + 1 can water
1/2 tea. ground white pepper
1/2 tea. salt
1 t. parsley flakes
instant mashed potato flakes
1 pt. half and half or light cream
Remove thick/tough peeling from potatoes leaving as much tender peeling as possible.
Cut into 1/2" dice and set aside.
Cut bacon into 1/4" bits and saute in a large saucepan until lightly crisped.
Remove bacon bits with a slotted spoon leaving the drippings.
Set bacon aside. Add onion and celery to drippings and saute until tender but not browned.
Add broth, water, pepper, salt and parsley flakes and bring to a simmer.
Stir in diced potato and allow to simmer for about 5 - 10 mins.
Begin adding instant potato flakes to thicken, if desired, adding 1 Tab. at a time until you have a fairly thick consistency.
Allow to simmer for a few minutes to have the potato flakes absorb to their max.
When the consistency that you wish is reached, slowly add the cream, stirring constantly.
Allow to heat through but NOT boil. Add reserved bacon bits, stir in and serve.
Serve it piping hot with thick slices of dark rye bread or rye rolls and a variety of cheeses; ie: Swiss, cheddar, Montery Jack, Meunster.
Good hearty lunch or dinner!
_________
Subj: Baked Potato Soup
Date: 95-03-11 00:29:10 EDT
From: Daffy95 at AOL.COM
4 large potatoes, washed, baked and cooled
2/3 cup flour
1 teaspoon chicken bouillon
1/2 teaspoon pepper
12 slices bacon, cooked, crumbled an divided
2/3 cup butter
6 cups milk
1/4 teaspoon salt
4 green onions, finely chopped
1 1/4 cup shredded cheddar cheese
Discard skin from potatoes and chop potato.
Melt butter in saucepan.
Add flour, salt, pepper and bouillon and stir until smooth.
Cook one minute, stirring constantly.
Gradually add milk and cook on medium heat until smooth and thick.
Add potato, onion, 3/4 cup cheese and half of the bacon and cook until heated.
Add extra milk, if needed. Top with remaining bacon and cheese.
Subject: Need Recipe for Baked Potato Soup
From: gruverk1 at ix.netcom.com (Kathleen Gruver)
Date: 12 Jan 1996 17:40:19 GMT
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A friend of mine is looking for a recipe for baked potato soup (which I hadn't heard of). She says that this is made with chunks of baked potato, chopped green onion, cheese on top and various other unknown ingredients, and that it is apparently an Ohio specialty (we're in New Jersey, where we specialize in tomatoes and blueberries). Does anyone have a good recipe for this?
Subject: Re: Need Recipe for Baked Potato Soup
From: nancy-dooley at uiowa.edu (Nancy Dooley)
Date: Fri, 12 Jan 1996 12:36:31
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also bacon and sour cream
Ed, can you post it? (His is the BEST!)
Subject: Re: Need Recipe for Baked Potato Soup
From: ebeatty at gate.net (Edward Beatty)
Date: 13 Jan 1996 13:50:39 -0500
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Repost
Title: Baked Potato Soup
Keywords: Vegetable, Dairy, Cheese, Pork, Bacon, Cream, Onion, Milk, Butter
4 large potatoes
2/3 cup butter
2/3 cup flour
1-1/2 quarts milk
4 green onions, chopped
1 cup sour cream
2 cups crisp cooked, crumbled bacon
5 ounces cheddar cheese, grated
salt and pepper to taste
Heat oven to 350 degrees and bake the potatoes until fork tender. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly.
Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in.
Subject: Recipe: Baked Potato Soup
From: Laurie Otto (lotto at ptialaska.net)
Date: 14 Jan 1996 09:47:27 GMT
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Kathleen Gruver wrote:
>A friend of mine is looking for a recipe for baked potato soup (which I
>hadn't heard of). She says that this is made with chunks of baked
>potato, chopped green onion, cheese on top and various other unknown
>ingredients.
Haven't ever tried it, and have no idea how it tastes, but I clipped this out of the newspaper years ago:
Baked Potato Soup
2 large baked potatoes
2 Tbsp. butter
2 Tbsp. olive oil
1 large onion, sliced
2 Tbsp. Italian parsley, chopped
1 Tbsp. fresh thyme leaves
Coarse salt, freshly ground pepper
1 1/2 cups shredded fontina cheese
6 cups beef broth or meat stock
1 1/2 cups dry red wine
1/4 cup freshly grated Parmesan cheese
Peel potatoes. Cut into quarters lengthwise, then slice 1/4" thick.
Heat 1 Tbsp. each butter and oil in large skillet over medium. Saute onions until translucent and remove onions from pan with slotted spoon and set aside.
Add remaining butter and oil to pan, and saute sliced potatoes, stirring occasionally, until beginning to brown, about 7 minutes. Return onions to skillet and add parsley and thyme. Cook about 1 minute. Season to taste with salt and pepper.
Place half of potato-onion mixture in bottom of 3-qt, oven-proof casserole. Sprinkle half of cheese on top.
Repeat layers.
Pour broth and wine into skillet and bring to simmer,
scraping up any browned potato bits on bottom of pan.
Carefully pour hot broth mixture over layers in casserole. Bake at 325 degrees 15 minutes. Sprinkle Parmesan cheese over top and bake 5 minutes longer.
Makes 4 servings.
NOTE: This soup does not reheat well. While, like most reheated soup, flavor is excellent, appearance of reheated cheese isn't.
Newsgroup: rec.food.recipes
Subject: Baked Potato Soup
From: tuttle at ug.cs.dal.ca
Date: 11 Apr 1996 21:00:04 +0100
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4 Lg. baking potatoes
2/3 C butter
2/3 C all purpose flour
6 C milk
4 Green onions, chopped
12 slices cooked bacon, crumbled
1-1/4 C (5 oz.) shredded cheddar cheese
1 8oz. carton sour cream
3/4 tsp. salt
1/2 tsp. pepper
Bake potatoes until done. Cool. Cut in half lengthwise. Scoop out pulp and set aside. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, stirring over med. heat until thick & bubbly. Add potato pulp, salt & pepper, 2 Tbs of the green onions, 1/2 C bacon and 1 C cheese. Cook until heated thoroughly and stir in sour cream. Add more milk if necessary (but it should be served thick). Serve with remaining green onions, bacon & cheese on top. This makes about 10 cups. It's really good.
Subject: Twice Baked potato soup
From: Sally or Bob Pinnell (bpinnell at erinet.com)
Date: Wed, 07 Aug 1996 21:10:22 +0000
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Does anyone have a recipe for "twice baked potato soup"?
From: nancy-dooley at uiowa.edu (Nancy Dooley)
Date: Thu, 8 Aug 1996 12:44:02
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I think you mean "baked potato soup," which commonly has many of the ingredients as a twice-baked potato will have.
I have one from Edward Beatty (of this group) that is to die for (literally: a serving has something like 700-900 calories); however, it isn't in any importable form.
Perhaps you could find it by using dejanews on the web, or one of the following sites:
http://www.neosoft.com/recipes, or
http://www.cyber-kitchen.com.
It has baked potatoes, milk, cheese, sour cream, bacon, and some other stuff. Really excellent flavor, texture and taste.
From: Eagle at sisna.com (Steve Baker)
Date: Fri, 09 Aug 1996 05:16:51 GMT
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Nancy Dooley wrote:
>I think you mean "baked potato soup," which commonly has many of the
>ingredients as a twice-baked potato will have.
Ahem... 'scuse me - but would this one interest anyone? :-)
Title: Baked Potato Soup
Keywords: Soups
Servings: 1
8 oz Baked potatoes
1 md Chopped onion
1 tb Chopped green onion
2 ts Butter
3 c Chicken stock
Salt and pepper to taste
1 c Half and half
Sour cream
Shredded cheedar cheese
Minced green onions
Parsley
Peel potatoes. Reserve pulp. In a 2-quart sauce pan., saute onions in butter over medium-low heat until soft. Add chicken stock, salt, pepper and potato pulp. Stir to blend. Stir in half and half. Heat to serving temperature. Garnish bowl with sour cream, and green onions or parsley.
Hope this helps...
Sandee :-)
Subject: Baked Potato Soup
From: Paul and Kerri Elders (wordpros at wordpros.com)
Date: Mon, 11 Nov 1996 14:24:25 -0800
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Get a copy of November's Recipe of the Month from the new cookbook, The American Gourmet Collection Cookbook---
http://www.wordpros.com/gourmet.html [archive.org]
Date: Tue, 25 Mar 1997 14:21:50 -0500
From: Alkim (kreese at paradise.net)
Subject: Re: Tony Roma's Baked Potato Soup
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Lay Wah Ooi wrote:
> Does anyone have the recipe for Tony Roma's Baked Potato Soup?
I have tasted Tony Roma's soup and this one is very close! You could also puree part of this if you didn't want it too chunky. - Kim
HARD ROCK CAFE BAKED POTATO SOUP
Produces 2 quarts
6 or 8 bacon slices--fried & crumbled
1 cup yellow onions--diced
2/3 cup flour
6 cup hot chicken stock
4 cup potatoes--baked, diced & peeled
2 cup heavy cream
1/4 cup parsley--chopped
1-1/2 t granulated garlic
1-1/2 t salt
1-1/2 t red pepper sauce
1-1/2 t coarse black pepper
1 cup cheddar cheese--grated
1/4 cup green onions (whites only)--diced
Chop and fry bacon then reserve. Cook onions in remaining drippings over medium high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps; cook for 3 to 5 minutes, until mixture just begins to turn golden. Add chicken stock gradually, whisking to prevent lumps until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer for 10 minutes; do not allow to boil. Add grated cheese and green onions, heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.