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Subject: Baked Potato Soup Recipes
Newsgroup: rec.food.cooking

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Subject: Wanted: Baked Potatoe Soup
From: pete 
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!

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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.

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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

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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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{ Exported from MasterCook Mac }

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 & bake until a fork pierces to the center easily. 
Remove potatoes from oven & allow to fully cool.  Remove skin & cut
potatoes into 1/2" cubes.  Set aside.
Melt butter in a large saucepan.  Add onions & saute over low heat for 10
minutes or until onions are translucent.  Don't allow onions to burn. Add
flour to onions & butter and cook 4 - 5 minutes, stirring well until flour
is absorbed. 
In a separate container, combine water, chicken base, potato flakes &
seasonings.  Stir or whisk thoroughly to eliminate lumps.  Add slowly to
onion mixture, stirring constantly so no lumps form. Increase to medium
heat & continue cooking until the soup begins to gently simmer. Add milk &
cream, stirring until smooth & lightly thickened.  Simmer for 15 minutes. 
Do not boil.  Soup should just simmer lightly.   Add cubed baked potatoes
& stir to combine.
 Remove from heat & serve. Top each serving with grated cheddar cheese,
sliced scallions & bacon pieces.

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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 ribs celery, chopped 
2 green onions, tops included, chopped 	1 T. butter 
4 slices bacon, chopped 		1 onion slice, chopped 
1/4 t. garlic, minced or powdered 	1/2 t. sweet basil 
1/2 t. parsley flakes 			grated Cheddar cheese, for garnish 
	WHITE SAUCE:  
2 T. butter 		1 1/2 T. flour 
2 1/2 C. milk 		1 t. salt 
1/4 t. pepper    

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 & half or light cream

Remove thick/tough peeling from potatoes leaving as much tender
peeling as possible. 
Cut into 1/2" dice & set aside.
Cut bacon into 1/4" bits & saute in a large saucepan until lightly
crisped.
Remove bacon bits with a slotted spoon leaving the drippings.  
Set bacon aside.  Add onion & celery to drippings & saute until tender
but not browned.
Add broth, water, pepper, salt & parsley flakes & 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
& serve. 

 Serve it piping hot with thick slices of dark rye bread or rye rolls
& 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 butter
2/3 cup flour						6 cups milk
1 teaspoon chicken bouillon				1/4 teaspoon salt
1/2 teaspoon pepper					4 green onions, finely chopped
12 slices bacon, cooked, crumbled an divided		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. 
=====================================================================

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Subject: Need Recipe for Baked Potato Soup
From: gruverk1[at]ix.netcom.com (Kathleen Gruver)
Date: 12 Jan 1996 17:40:19 GMT
--------
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?

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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!)  

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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

-Begin Recipe Export- QBook version 1.00.14

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.

******

-End Recipe Export-

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Subject: Recipe: Baked Potato Soup
From: Laurie Otto 
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.

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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.

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Subject: Twice Baked potato soup

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From: Sally or Bob Pinnell 
Date: Wed, 07 Aug 1996 21:10:22 +0000
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Does anyone have a recipe for "twice baked potato soup"?

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From: nancy-dooley[at]uiowa.edu (Nancy Dooley)
Date: Thu, 8 Aug 1996 12:44:02
--------
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.

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From: Eagle[at]sisna.com (Steve Baker)
Date: Fri, 09 Aug 1996 05:16:51 GMT
--------
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? :-)

-Begin Recipe Export- QBook version 1.00.14

Title: Baked Potato Soup
Keywords: Soups, 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.

-End Recipe Export- 

Hope this helps...

Sandee :-)

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Subject: Baked Potato Soup
From: Paul and Kerri Elders 
Date: Mon, 11 Nov 1996 14:24:25 -0800
--------
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

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Date: Tue, 25 Mar 1997 14:21:50 -0500
From: Alkim 
Subject: Re: Tony Roma's Baked Potato Soup
--------
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 

INGREDIENTS
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 parsleyŚchopped 
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 

PREPARATION
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.


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