Loaded Baked Potato Soup with Crispy-Fried Potato Skins
Loaded Baked Potato Soup with Crispy-Fried Potato Skins might be a good recipe to expand your main course recipe box. For $1.53 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains around 17g of protein, 28g of fat, and a total of 471 calories. This recipe serves 8. 25 people have tried and liked this recipe. It is brought to you by Foodista. It will be a hit at your Autumn event. A mixture of flour, sharp cheddar cheese, half n half, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 50%, which is solid. Loaded Baked Potato Soup with Crispy-Fried Potato Skins, Loaded Baked Potato Soup with Crispy-Fried Potato Skins, and Loaded Baked Potato Soup with Crispy-Fried Potato Skins are very similar to this recipe.
Ingredients
bacon
8 slices
russet potatoes
3 lbs
onion
1
thyme
2 t
flour
2 T
chicken broth
4 c
half n half
1 c
salt & pepper
8 servings
sharp cheddar cheese
2 c
cream
1 c
thin- scallion
8 servings
Cooking in Steps
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1Using a vegetable peeler, remove wide, long strips of potato peel and set aside. Finish peeling the potatoes. ( I had probably around a 1 1/2 c. peels.)
vegetable
potato
peeler -
2Heat a large Dutch oven over medium heat.
dutch oven -
3Add chopped bacon and cook until crisp, about 10 minutes.
bacon
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4Remove bacon to a paper towel-lined plate.
bacon
paper towels -
5To the fat in the pan, add the potato skins and cook until crisp about 10 min. (You want to be sure they are crisp, or else they'll just be soggy and greasy, I took mine out at just the 10 minute mark and they weren't truly crisp, so I just spread them out on a cookie sheet and baked them in a 400 degree oven for around 5 minutes and they were very crisp after that.)
cookies
potato
baking sheet
oven
frying pan -
6Remove the crisped potato skins to the paper-lined plate with the bacon.
potato
bacon
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7Add the onion to the fat remaining in the pan, cook until tender and lightly browned, about 6 minutes.
onion
frying pan -
8Add the thyme and flour, cook and stir for about a minute. Slowly whisk in the chicken broth and the half n half.
chicken broth
half and half
all purpose flour
thyme
whisk -
9Add the potatoes and bring to a boil over high heat. Reduce heat to medium-low, cover and cook until the potatoes are very tender, (you should be able to easly crush a piece of potato against the side of the pot with the back of a wooden spoon) about 10-15 minutes.
potato
wooden spoon
pot -
10Using a blender, puree (in small batches) all but about 3 cups of the soup. Using a potato masher or your wooden spoon, lightly crush the potato chunks in the reserved potion of the soup.
potato
potato masher
wooden spoon
blender -
11Add the pureed soup back to the pot and return to a low burner to keep the soup hot.
pot -
12Add in the 2 c. cheese, stir until melted, then add in the sour cream, stir well. Season to taste with salt & pepper. (Sometimes I like to add some of the crisped bacon into the soup mixture at this point, but that's optional.)
salt and pepper
sour cream
cheese
bacon
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13To serve, top bowls of soup with crisped bacon and potato skins, additional cheddar, sour cream and sliced scallion.
sour cream
green onions
cheddar cheese
potato
bacon
bowl