BAKED POTATO SOUP WITH CRISPY POTATO SKINS
Progresso™ chicken broth, cheese and cream turn this potato soup into a hearty meal. Topped with crispy potato skins, bacon, cheese and sour cream, you'll experience a loaded, steak-house baked potato in every spoonful.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Scrub potatoes clean; prick each a few times with fork. Bake directly on rack in center of oven 60 to 70 minutes or until tender. Cool 10 minutes.
- Increase oven temperature to 450°F. Cut each potato in half; scrape potatoes out of skins into bowl, leaving 1/4-inch shell. Mash potatoes with fork or potato masher. Set aside. Brush shells, inside and out, with melted butter; sprinkle with salt. Cut each shell in half lengthwise, and then into 1/2-inch strips crosswise. Place on cookie sheet; bake about 20 minutes or until golden and crispy. Set aside.
- Meanwhile, in 4-quart Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon with slotted spoon; set aside. Decrease heat to medium. Add onion. Cook 3 to 4 minutes, stirring occasionally, until tender. Add 3 tablespoons of the flour, the thyme leaves and pepper; cook 1 to 2 minutes, stirring occasionally. Beat in chicken broth and mashed potatoes with whisk; heat to boiling. Reduce heat to low; simmer 30 minutes. Stir in cream; heat to simmering. In medium bowl, toss 1 1/2 cups of the cheese with remaining 1 tablespoon flour. Add cheese mixture, 1/2 cup at a time, until cheese is melted and soup is smooth after each addition.
- To serve, ladle soup into serving bowls. Garnish with remaining cheese, sour cream, green onions, bacon and crispy potato skins.
Nutrition Facts : Calories 570, Carbohydrate 42 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 5 g, TransFat 1 g
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. One serving contains 466 calories, 18g of protein, and 28g of fat. This recipe serves 8. For $1.5 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 25 people found this recipe to be flavorful and satisfying. It is brought to you by Foodista. A mixture of flour, russet potatoes, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately approximately 45 minutes. It will be a hit at your Autumn event. Taking all factors into account, this recipe earns a spoonacular score of 48%, which is good. If you like this recipe, take a look at these similar recipes: Loaded Baked Potato Soup with Crispy Bacon, Loaded Baked Potato Skins, and Mitchell's Loaded Baked Potato Skins.
Provided by Foodista.com - The Cooking Encyclopedia Everyone Can Edit
Categories soup,lunch,main course,main dish,dinner
Time 45m
Yield 8
Number Of Ingredients 0
Steps:
- 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.
Nutrition Facts :
CRISPY SKIN BAKED POTATOES
I used to microwave baked potatoes for about half the cooking time and finish them off in the toaster oven. My better half said they had steamed taste-not like real baked. I found this recipe in one of the many cooking magazines that I subscribe to (not sure which one).
Provided by joan in CNY
Categories Potato
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Scrub potatoes with a vegetable brush, coat with vegetable oil and sprinkle liberally with sea or kosher salt.
- Pierce twice on each side with a fork and place in a 450°F oven.
- Bake for 1 hour or more, depending on the size of potatoes.
- These are fabulous with a moist and fluffy interior and a crispy skin if you care to eat it.
Nutrition Facts :
CRISPY POTATO SKINS
Crispy potato skins... Simply scrumptious and so quick and simple to make. Cook on BBQ!
Provided by Cara
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let cool.
- Preheat an outdoor grill for medium-high heat and generously oil the grate.
- When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
- Drizzle skins with oil and season with salt and pepper. Sprinkle with bacon, provolone cheese, and green onions.
- Cook on the preheated grill with the lid closed until skins are crispy and cheese is melted, 4 to 5 minutes.
Nutrition Facts : Calories 552.3 calories, Carbohydrate 67.9 g, Cholesterol 48.2 mg, Fat 20.9 g, Fiber 4.9 g, Protein 24.7 g, SaturatedFat 8.3 g, Sodium 904.9 mg, Sugar 2.5 g
More about "baked potato soup with crispy potato skins recipes"
BAKED POTATO SOUP WITH CRUNCHY POTATO SKINS - FOOD52
From food52.com
Cuisine AmericanServings 8
CRISPY OVEN BAKED POTATO SKINS - SPEND WITH PENNIES
From spendwithpennies.com
CHEESY POTATO SOUP WITH CRISPY POTATO SKINS • NOW COOK …
From nowcookthis.com
DISCOVERNET | WHAT TO DO WITH LEFTOVER BAKED POTATOES
From discovernet.io
AIR FRYER BAKED POTATO - EASY PEASY MEALS
From eazypeazymealz.com
LOADED POTATO SKINS RECIPE | SIDECHEF
From sidechef.com
AIR FRYER BAKED POTATOES – EASIEST AND FASTEST METHOD
From dailyyum.com
CRISPY BAKED POTATO SKINS RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
CRISPY OVEN BAKED POTATO SKINS RECIPE | RECIPES.NET
From recipes.net
PERFECTLY CREAMY POTATO SOUP RECIPE | BON APPéTIT
From bonappetit.com
LOADED BAKED POTATO SOUP | DON'T GO BACON MY HEART
From dontgobaconmyheart.co.uk
EASY SPICY BAKED POTATO SOUP. - HALF BAKED HARVEST
From halfbakedharvest.com
BAKED POTATO SOUP WITH CRISPY POTATO SKINS RECIPES
From tfrecipes.com
TOP 43 CRISPY POTATO SKIN RECIPE RECIPES
From hercules.dixiesewing.com
TWICE-BAKED POTATO CASSEROLE - WYSE GUIDE
From wyseguide.com
PERFECT BAKED SWEET POTATO RECIPE - COOKIE AND KATE
From cookieandkate.com
AIR FRYER BAKED POTATO {ULTRA CRISPY SKIN!} - THE RECIPE REBEL
From thereciperebel.com
8 CRISPY POTATO SKIN RECIPES TO PLEASE A CROWD
From allrecipes.com
BAKED POTATO SOUP RECIPE | RECIPES.NET
From recipes.net
BEST BAKED POTATO RECIPE {FLUFFY WITH CRISPY SKIN} - KRISTINE'S KITCHEN
From kristineskitchenblog.com
BAKED POTATO SOUP EASY
From energiabc.gob.mx
PAMPERED CHEF LOADED BAKED POTATO SOUP - BAKINGCLUB.NET
From bakingclub.net
CRISPY BAKED POTATO SKINS RECIPE – COOKIN' WITH MIMA
From cookinwithmima.com
SLOW COOKER POTATO SOUP
From persnicketyplates.com
THE 10 MOST POPULAR VEGETARIAN RECIPES OF 2022 | BON APPéTIT
From bonappetit.com
CRISPY POTATO SKINS | THE RECIPE CRITIC
From therecipecritic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love