Does anyone have the recipe for The Corner Bakery's Loaded Baked Potato Soup?

The Corner Bakery is a restaurant in the midwest region.Does anyone have the recipe for The Corner Bakery's Loaded Baked Potato Soup?
Couldn't find Corner Bakery but here's a few to contemplate:





O'Charley's Loaded Potato Soup





3 lbs red potatoes


1/4 cup butter


1/4 cup flour


8 cups half-and-half


1 (16 ounce) package Velveeta cheese, melted


white pepper


garlic powder


1 teaspoon hot pepper sauce


1/2 lb bacon, fried crisp


1 cup cheddar cheese, shredded


1/2 cup fresh chives, chopped


1/2 cup fresh parsley, chopped





Dice unpeeled red potatoes into 1/2 inch cubes.


Place in large saucepan; cover with water and bring to a boil.


Let boil for 10 minutes or until 3/4 cooked.


In a separate pan, combine melted margarine and flour, mixing until smooth.


Place over low heat and gradually add half-and-half, stirring constantly.


Continue to stir until smooth and liquid begins to thicken.


Add melted Velveeta.


Stir well.


Drain potatoes and add to cream mixture.


Stir in pepper, garlic powder and hot pepper sauce.


Cover and cook over low heat for 30 minutes, stirring occasionally.


Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.








Loaded Baked Potato Soup





4 Large Idaho Russet Baking Potatoes


1/2 Cup Butter (1 stick)


1/2 Cup All Purpose Flour


6 Cups Milk


1 Tsp. Kosher Salt


1/2 Tsp. White Pepper


2 Cups Sharp Cheddar Cheese, shredded (8 oz.)


8 Slices Bacon, cooked and crumbled


4 Green Onions, sliced


1 Cup Sour Cream (8 oz.)


Garnish: Additional shredded cheese, crumbled bacon, and sliced green onion


Scrub potatoes; prick the potatoes several times with a fork. Bake in a 400 degree oven for one hour or until tender when pierced with a fork. You can also microwave the potatoes: again prick the potatoes several times with a fork and cook 10-14 minutes on high, turning once, until tender when pierced with a fork. Cool. Cut potatoes in half lengthwise and scoop out pulp in chunks. Set aside. Use shells for a potato skin recipe or discard.





Melt butter in a large heavy saucepan or Dutch oven over low heat. Add flour, stirring until smooth. Cook one minute, stirring constantly, to produce a simple, light roux.





Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly, approximately 8-10 minutes.





Stir in potato chunks, salt, pepper, cheese, bacon, and chopped green onion. Cook until heated through, but do not boil. Stir in the sour cream. Again, cook until heated thoroughly, but do not boil.





Ladle into bowls and garnish with toppings of your choice.





Yield: 10 Cups











Colby's Loaded Potato Soup





2 C. chopped celery


2 C. chopped white onion


2 C. sliced carrots


3/4 t. white pepper


salt to taste


2 quarts (8 C.) chicken stock


4 C. diced potatoes, approximately


1 C. heavy whipping cream


1/2 C. flour


2 T. butter, melted





Combine celery, onion, carrots, pepper, salt and chicken stock in a large pot. Bring to a boil over medium-high heat. Reduce heat to low, keep covered, and simmer until carrots can be pierced with a fork (about 10 minutes). Add potatoes and cream; bring to a boil; cover and simmer on low heat.





Meanwhile, combine flour and butter in a large glass measuring cup. Ladle a few large spoonfuls of the simmering soup into the flour-and-butter mixture. Stir mixture with a fork or small whisk until there are no lumps. Stirring hard, pour mixture into simmering soup (this prevents lumps of flour from forming). Continue to simmer soup, but do not allow to boil again, until potatoes are cooked through and the flour taste cooks out (about 15 to 20 minutes).





Serves 10 to 12.Does anyone have the recipe for The Corner Bakery's Loaded Baked Potato Soup?
never had it, whats special about it? I have never heard of Corner Bakery, did not know it was a chain. Find out if its homemade dude?!