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

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

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

potato

peeler
2
Heat a large Dutch oven over medium heat.

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

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

bacon

paper towels
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

potato

baking sheet

oven

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

potato

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

onion

frying pan
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

half and half

all purpose flour

thyme

whisk
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

wooden spoon

pot
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 masher

wooden spoon

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

pot
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

sour cream

cheese

bacon
13
To 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

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Loaded Baked Potato Soup with Crispy-Fried Potato Skins

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

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

potato

2 Heat a large Dutch oven over medium heat.

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

bacon

4 Remove bacon to a paper towel-lined plate.

bacon

cookies

potato

6 Remove the crisped potato skins to the paper-lined plate with the bacon.

potato

bacon

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

onion

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

half and half

all purpose flour

thyme

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

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

11 Add the pureed soup back to the pot and return to a low burner to keep the soup hot.

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

sour cream

cheese

bacon

13 To 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

Nutrition ?

Similar Recipes

Brussel Sprouts in Bacon and Garlic Sauce

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Trinidadian Chicken Potato Curry

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.)

2
Heat a large Dutch oven over medium heat.

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

4
Remove bacon to a paper towel-lined plate.

6
Remove the crisped potato skins to the paper-lined plate with the bacon.

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

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

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.

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.

11
Add the pureed soup back to the pot and return to a low burner to keep the soup hot.

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.)

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