Loaded Baked Potato Soup with Crispy-Fried Potato Skins

Loaded Baked Potato Soup with Crispy-Fried Potato Skins

  Ready in : 45 mins

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

bacon

8 slices

russet potatoes

russet potatoes

3 lbs

onion

onion

1

thyme

thyme

2 t

flour

flour

2 T

chicken broth

chicken broth

4 c

half n half

half n half

1 c

salt & pepper

salt & pepper

8 servings

sharp cheddar cheese

sharp cheddar cheese

2 c

cream

cream

1 c

thin- scallion

thin- scallion

8 servings

Cooking in Steps

  1. 1
    Using 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

    vegetable

    potato

    potato

    peeler
    peeler
  2. 2
    Heat a large Dutch oven over medium heat.

    dutch oven
    dutch oven
  3. 3
    Add chopped bacon and cook until crisp, about 10 minutes.

    bacon

    bacon

  4. 4
    Remove bacon to a paper towel-lined plate.

    bacon

    bacon

    paper towels
    paper towels
  5. 5
    To 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

    cookies

    potato

    potato

    baking sheet
    baking sheet
    oven
    oven
    frying pan
    frying pan
  6. 6
    Remove the crisped potato skins to the paper-lined plate with the bacon.

    potato

    potato

    bacon

    bacon

  7. 7
    Add the onion to the fat remaining in the pan, cook until tender and lightly browned, about 6 minutes.

    onion

    onion

    frying pan
    frying pan
  8. 8
    Add the thyme and flour, cook and stir for about a minute. Slowly whisk in the chicken broth and the half n half.

    chicken broth

    chicken broth

    half and half

    half and half

    all purpose flour

    all purpose flour

    thyme

    thyme

    whisk
    whisk
  9. 9
    Add 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

    potato

    wooden spoon
    wooden spoon
    pot
    pot
  10. 10
    Using 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

    potato masher
    potato masher
    wooden spoon
    wooden spoon
    blender
    blender
  11. 11
    Add the pureed soup back to the pot and return to a low burner to keep the soup hot.

    pot
    pot
  12. 12
    Add 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

    salt and pepper

    sour cream

    sour cream

    cheese

    cheese

    bacon

    bacon

  13. 13
    To serve, top bowls of soup with crisped bacon and potato skins, additional cheddar, sour cream and sliced scallion.

    sour cream

    sour cream

    green onions

    green onions

    cheddar cheese

    cheddar cheese

    potato

    potato

    bacon

    bacon

    bowl
    bowl