Our Disclaimer (The serious stuff)
By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?
Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.
We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.
Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)
×
Loaded Baked Potato Soup with Crispy-Fried Potato Skins
$1.53 per serving
25 likes
Ready in 45 minutes
8
fall,winter
lunch,soup,main course,main dish,dinner
Spoonacular Score: 59% ![](/application/frontend/images/question.svg)
My notes:
Loaded Baked Potato Soup with Crispy-Fried Potato Skins requires around 45 minutes from start to finish. One serving contains 471 calories, 17g of protein, and 28g of fat. For $1.53 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 8. It will be a hit at your Autumn event. This recipe from spoonacular user philip01545 requires cream, chicken broth, half n half, and thyme. It works well as a rather inexpensive main course. Similar recipes are 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.
Ingredients
1.36 kgs
3 lbs
russet potatoes
0.23 tsps
0.23 tsps
fresh thyme
944 ml
4 c
low sodium chicken broth
226 g
2 c
sharp cheddar cheese
1.36 kgs
3 lbs
russet potatoes
0.23 tsps
0.23 tsps
fresh thyme
944 ml
4 c
low sodium chicken broth
226 g
2 c
sharp cheddar cheese
Equipment
Instructions
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.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $1.53
Ingredient
8 slices bacon
3 pounds russet potatoes
1 onion
2 teaspoons fresh thyme
2 tablespoons flour
4 cups low sodium chicken broth
1 cup half n half
2 cups sharp cheddar cheese
1 cup sour cream
some thin- scallion
Price$2.26
$1.81
$0.24
$0.09
$0.02
$2.88
$0.66
$2.42
$1.56
$0.32
$12.26
Nutritional Information
Quickview
471 Calories
17g Protein
28g Total Fat
38g Carbs
8% Health Score
Limit These
Calories
471k
Fat
28g
Saturated Fat
13g
Carbohydrates
38g
Sugar
4g
Cholesterol
70mg
Sodium
597mg
Get Enough Of These
Protein
17g
Vitamin B6
0.73mg
Phosphorus
349mg
Calcium
297mg
Potassium
991mg
Selenium
15µg
Vitamin B3
4mg
Vitamin B2
0.36mg
Vitamin B1
0.25mg
Vitamin K
17µg
Manganese
0.32mg
Vitamin C
12mg
Magnesium
59mg
Zinc
2mg
Copper
0.28mg
Vitamin A
648IU
Iron
2mg
Vitamin B12
0.65µg
Fiber
2g
Folate
42µg
Vitamin B5
0.97mg
Vitamin E
0.55mg
Vitamin D
0.26µg
covered percent of daily need
Related Recipes