Loaded Baked Potato Soup with Crispy-Fried Potato Skins

Loaded Baked Potato Soup with Crispy-Fried Potato Skins takes about 45 minutes from beginning to end. For $1.5 per serving, you get a main course that serves 8. One portion of this dish contains about 18g of protein, 28g of fat, and a total of 466 calories. This recipe from spoonacular user activenetworkuser10268 requires bacon, sharp cheddar cheese, onion, and Salt & Pepper. It can be enjoyed any time, but it is especially good for Winter. Similar recipes include 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
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