Do you know the best baked potato cheddar soup recipe?

I have searched and thousands of recipes come up for this soup. Who has the best recipe???Do you know the best baked potato cheddar soup recipe?
Here is one hope this helps.





Baked Potato Soup





INGREDIENTS


3 bacon strips, diced


1 small onion, chopped


1 clove garlic, minced


3 tablespoons all-purpose flour


1 teaspoon salt


1 teaspoon dried basil


1/2 teaspoon pepper


3 cups chicken broth


2 large baked potatoes, peeled and cubed


1 cup half-and-half cream


1/2 teaspoon hot pepper sauce


Shredded Cheddar cheese


Minced fresh parsley





DIRECTIONS


In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.Do you know the best baked potato cheddar soup recipe?
Here's a simple but very good recipe for that.





BAKED POTATO CHEDDAR SOUP





2 small baked potatoes - diced with skin on


2-4 cups chicken broth, veggie broth or water with 1 tsp chicken base or chicken bouillon


1/2 medium onion - diced


1 clove garlic - minced


1 stalk celery - diced


3-5 slices of bacon - diced


1/4 c cream


Shredded cheddar cheese


1 bay leaf


black pepper to taste





Saute the bacon. onion, garlic and celery in a skillet until the onions are translucent and the bacon is starting to brown. Add to the broth in a pot (along with the bay leaf and a little black pepper) and bring to the boil. Boil gently for 15 minutes. Add the baked potatoes and cook 5 more minutes. Mash a little of the potatoes with a potato masher or fork. Add the cheddar cheese, stir well, and add the cream. Add a little more black pepper and if you use salt, do it now. Cook just until everything is hot and the cheese is totally melted - give it a good stir, remove the bay leaf, and transfer it to your bowls.





Enjoy!
Baked Potato Soup





A baked potato soup with butter, green onions, bacon, cheddar cheese sour cream, and seasonings.


INGREDIENTS:


2/3 cup butter


2/3 cup flour


7 cups milk


4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups


4 green onions, thinly sliced


10 to 12 strips bacon, cooked, drained, and crumbled


1 1/4 cups shredded mild cheddar cheese


1 cup (8 ounces) sour cream


3/4 teaspoon salt


1/2 teaspoon pepper


PREPARATION:


In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.


This baked potato soup recipe serves 6 to 8.








Cheater's recipe:





Bob Evans Cheddar Baked Potato Soup





Ingredients:





1 can Campbell's Cheddar Cheese Soup


1 can chicken broth


1 pound grated Cheddar cheese


4 cups whole milk


1 soup can milk


2 tablespoons butter


2 tablespoons cornstarch


1/2 teaspoon salt


1/2 teaspoon pepper


1/2 teaspoon onion powder


1/2 teaspoon garlic salt


7 medium potatoes, diced to 1-inch and boiled





Directions:


Add soup, 1/2 the broth, 1 can milk, and stir. Add cheese and remaining milk. Stir in cornstarch with the rest of the broth. Add cornstarch mixture to soup. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes.





Add boiled potatoes and simmer 15 minutes more. For the best taste, let cool and reheat. To serve, top with chives and bacon bits.
its not a baked potato recipe, but i am sure you could use them. i use 2 cans of cambells cheese soup instead of #10 can.








Potato Cheddar Soup





Ingredients:


1/2 c Vegetable oil


12 oz Carrots; peeled and diced


8 oz Celery; diced


10 oz Onions; chopped


4 lb Potatoes; peeled and cubes


1 cn Chef-Mate Sharp Cheddar


- Cheese Sauce (#10 can)


2 qt Chicken stock; hot


3/4 ts White pepper


2 ts Worcestershire sauce


1/2 ts Garlic powder


1 tb Parsley flakes





Instructions:


1. Place vegetable oil in large stockpot. Add carrots, celery and onions.


Saute 15 minutes. Add potatoes; saute additional 5 minutes. 2. Combine


remaining ingredients. Add to vegetable mixture. Combine thoroughly. 3.


Heat to serving temperature. Simmer 10 minutes, stirring constantly to


prevent scorching. Serve.
2 medium russet potatoes (about 1/2 lb. each)


1/4 cup unsalted butter


2-1/2 cups sliced leeks (about 2 medium leeks; white and light green parts), rinsed well


2 medium cloves garlic, minced


Kosher salt and freshly ground black pepper


2 cups homemade or low-salt canned chicken broth


1/2 cup milk


1/2 cup sour cream


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


1 cup grated sharp Cheddar (about 1/4 lb.)


2 Tbs. thinly sliced scallion greens or chives


how to make





Heat the oven to 375潞F. Scrub the potatoes in water, pat dry, and pierce in several places with a fork. Set them directly on an oven rack and bake until very tender when pierced with a fork, about 1 hour. Let cool completely on a wire 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 broth and 2 cups water. Bring to a simmer over medium heat and cook until the leeks are very tender, about 20 minutes.





Meanwhile, put the bacon in a skillet and cook over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer the bacon bits with a slotted spoon to a saucer lined with paper towels to drain and cool.





When the potatoes are cool, cut one of them in half lengthwise. Use a large spoon to scoop the flesh 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. Pur茅e the contents of the pot in a blender until very smooth (you'll need to work in two batches). Return the pur茅ed soup to a clean soup pot and reheat over medium low. Whisk together the milk and sour cream until smooth and then whisk this into the soup, along with 1/2 cup of the Cheddar. Stir in the diced potato. The soup should be fairly thick, but if it seems too thick, thin it with a little water. Season to taste with salt and pepper. Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives.
I like this one:





Baked Potato Soup





INGREDIENTS:


2/3 cup butter


2/3 cup flour


7 cups milk


4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups


4 green onions, thinly sliced


10 to 12 strips bacon, cooked, drained, and crumbled


1 1/4 cups shredded sharp cheddar cheese


1 cup (8 ounces) sour cream


3/4 teaspoon salt


1/2 teaspoon pepper





PREPARATION:


In a large stockpot over low-medium heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.


This recipe serves 6 to 8.