Loaded Baked Potato Soup with Crispy-Fried Potato Skins

Loaded Baked Potato Soup with Crispy-Fried Potato Skins takes roughly 45 minutes from beginning to end. For $1.5 per serving, you get a main course that serves 8. One serving contains 466 calories, 18g of protein, and 28g of fat. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up flour, sharp cheddar cheese, scallion, and a few other things to make it today. It is brought to you by spoonacular user april2006. If you like this recipe, take a look at these similar recipes: 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.

Servings: 8

 

Ingredients:

8 slices of bacon, chopped

3 lbs. russet potatoes, scrubbed

1 onion, chopped fine

2 t. minced fresh thyme

2 T. flour

4 c. low-sodium chicken broth

1 c. half n half

salt & pepper

2 c. sharp cheddar cheese, plus more for serving

1 c. sour cream, plus more for serving

thin-sliced scallion

Equipment:

peeler

dutch oven

paper towels

baking sheet

oven

frying pan

whisk

wooden spoon

pot

potato masher

blender

bowl

Cooking instruction summary:

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.) Heat a large Dutch oven over medium heat. Add chopped bacon and cook until crisp, about 10 minutes. Remove bacon to a paper towel-lined plate. 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.) Remove the crisped potato skins to the paper-lined plate with the bacon. Add the onion to the fat remaining in the pan, cook until tender and lightly browned, about 6 minutes. Add the thyme and flour, cook and stir for about a minute. Slowly whisk in the chicken broth and the half n half. 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. 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. Add the pureed soup back to the pot and return to a low burner to keep the soup hot. 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.) To serve, top bowls of soup with crisped bacon and potato skins, additional cheddar, sour cream and sliced scallion.

 

Step by step:


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.

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.)

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.


Nutrition Information:

Quickview
466k Calories
17g Protein
28g Total Fat
37g Carbs
8% Health Score
Limit These
Calories
466k
23%

Fat
28g
43%

  Saturated Fat
14g
91%

Carbohydrates
37g
13%

  Sugar
2g
3%

Cholesterol
70mg
23%

Sodium
425mg
18%

Get Enough Of These
Protein
17g
35%

Phosphorus
373mg
37%

Vitamin B6
0.72mg
36%

Calcium
299mg
30%

Potassium
987mg
28%

Vitamin B3
4mg
22%

Vitamin B2
0.32mg
19%

Vitamin B1
0.25mg
17%

Selenium
11µg
16%

Manganese
0.31mg
16%

Magnesium
59mg
15%

Vitamin C
11mg
14%

Zinc
2mg
14%

Copper
0.27mg
14%

Iron
2mg
12%

Vitamin A
596IU
12%

Vitamin B12
0.64µg
11%

Fiber
2g
10%

Folate
38µg
10%

Vitamin B5
0.96mg
10%

Vitamin K
6µg
6%

Vitamin D
0.43µg
3%

Vitamin E
0.43mg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Orange Creamsicle Vegan Semifreddo
Panzanella (Bread Salad)
Mexican chicken soup – whole 30
Paleo Pizza Crust
Grilled Flank Steak with Mustardy Potato Salad
Cheesy Prosciutto Sage Potatoes Au Gratin
Grilled Corn with Herb and Garlic Butter
Chunky Greek Salad Topped W/ Sardines
Chocolate Banana Bundt Cake
Cauliflower Enchiladas with Poblano Cream Sauce
Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

VIRUS WARNING**** If you received an e-mail with a subject line of "Badtimes," delete it immediately without reading it! It is the most dangerous E-mail virus yet. It will re-write your hard drive. Not only that, but it will scramble any disks that are even close to your computer. It will recalibrate your refrigerator's settings so all your ice cream melts and your milk curdles. It will demagnitize the strips on all your credit cards, reprogram your ATM access codes, screw up the tracking on your VCR and use subspace field harmonics to scratch any CD's you try to play. It will give your ex-boy/girlfriend your new phone number. It will mix antifreeze into your fish tank. It will drink all your beer and leave your dirty socks on the coffee table when there's company coming over. It will hide your car keys when you are late for work and interfere with your car radio so that you hear only static while stuck in traffic. Badtimes will make you fall in love with a hardened pedophile. It will give you nightmares about circus midgets. It will replace your shampoo with Nair and your Nair with Rogaine, all while dating your current boy/girlfriend behind your back and billing their hotel rendezvous to your Visa card. Badtimes will give you Dutch Elm disease. It will leave the toilet seat up and leave the hairdryer plugged in dangerously close to a full bathtub. It will not only remove the forbidden tags from your mattress and pillows, it will refill your skim milk with whole. It is insidious and subtle. It is dangerous and terrifying to behold. It is also a rather interesting shade of mauve. These are just a few of the signs. BE AFRAID! BE VERY AFRAID!

Popular Recipes
Refrigerator Pickles

Recipes Food and Cooking

Strawberry Banana Chocolate Chip Muffins

Jo Cooks

Honey Mustard Chicken, Avocado + Bacon Salad

Cafe Delites

Oven-Fried Catfish

Kraft Recipes

Perdue’s Favorite Sweet and Smoky Chicken

A Family Feast