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Loaded Baked Potato Soup with Crispy-Fried Potato Skins

 
One serving costs about $1.43

$1.43 per serving

25 people like this recipe

25 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

spoonacular Score:51%

Spoonacular Score: 51%

 

Loaded Baked Potato Soup with Crispy-Fried Potato Skins requires about 45 minutes from start to finish. For $1.43 per serving, you get a main course that serves 8. One portion of this dish contains about 14g of protein, 25g of fat, and a total of 431 calories. This recipe from Foodista requires bacon, onion, thyme, and sharp cheddar cheese. To use up the sour cream you could follow this main course with the Sour Cream Brownies as a dessert. 25 people found this recipe to be tasty and satisfying. It is perfect for Autumn. Overall, this recipe earns a good spoonacular score of 51%. If you like this recipe, you might also like recipes such as Loaded Baked Potato Soup with Crispy Bacon, Loaded Baked Potato Skins, and Mitchell's Loaded Baked Potato Skins.

Ingredients

Servings:
0.5 pounds
0.5 pounds bacon
bacon
0.25 cups
0.25 cups flour
flour
2 teaspoons
2 teaspoons fresh thyme
fresh thyme
1 cup
1 cup half n half
half n half
4 cups
4 cups low sodium chicken broth
low sodium chicken broth
1
1  diced onion
diced onion
3 pounds
3 pounds russet potatoes
russet potatoes
some
some Salt & Pepper
Salt & Pepper
some
some scallion
scallion
3 ounces
3 ounces sharp cheddar cheese
sharp cheddar cheese
1 cup
1 cup sour cream
sour cream
0.5 pounds bacon
0.5 pounds
bacon
0.25 cups flour
0.25 cups
flour
2 teaspoons fresh thyme
2 teaspoons
fresh thyme
1 cup half n half
1 cup
half n half
4 cups low sodium chicken broth
4 cups
low sodium chicken broth
1  diced onion
1
diced onion
3 pounds russet potatoes
3 pounds
russet potatoes
8 servings Salt & Pepper
8 servings
Salt & Pepper
8 servings scallion
8 servings
scallion
3 ounces sharp cheddar cheese
3 ounces
sharp cheddar cheese
1 cup sour cream
1 cup
sour cream

Equipment

peeler
peeler
potato masher
potato masher
baking sheet
baking sheet
paper towels
paper towels
wooden spoon
wooden spoon
dutch oven
dutch oven
blender
blender
bowl
bowl
whisk
whisk
oven
oven
frying pan
frying pan
peeler
peeler
potato masher
potato masher
baking sheet
baking sheet
paper towels
paper towels
wooden spoon
wooden spoon
dutch oven
dutch oven
blender
blender
bowl
bowl
whisk
whisk
oven
oven
frying pan
frying pan


Instructions

  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. Add chopped bacon and cook until crisp, about 10 minutes. Remove bacon to a paper towel-lined plate.
  3. 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.)
  4. 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.
  5. 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.)
  6. 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: $1.43
Ingredient
1/2 pound bacon
1/4 cup flour
2 teaspoons fresh thyme
1 cup half n half
4 cups low sodium chicken broth
1 diced onion
3 pounds russet potatoes
some scallion
3 ounces sharp cheddar cheese
1 cup sour cream
Price
$2.92
$0.04
$0.09
$0.66
$2.88
$0.24
$1.81
$0.32
$0.91
$1.56
$11.42

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
430 Calories
14g Protein
24g Total Fat
39g Carbs
Limit These
Calories
430
22%

Fat
24g
38%

  Saturated Fat
11g
73%

Carbohydrates
39g
13%

  Sugar
2g
3%

Cholesterol
56mg
19%

Sodium
528mg
23%

Get Enough Of These
Protein
14g
29%

Vitamin B6
0.73mg
37%

Phosphorus
296mg
30%

Potassium
999mg
29%

Vitamin B3
4mg
24%

Vitamin B1
0.28mg
19%

Calcium
177mg
18%

Manganese
0.33mg
17%

Vitamin B2
0.28mg
16%

Vitamin K
16µg
16%

Vitamin C
12mg
15%

Selenium
10µg
15%

Magnesium
56mg
14%

Copper
0.28mg
14%

Iron
2mg
13%

Fiber
2g
11%

Zinc
1mg
11%

Folate
42µg
11%

Vitamin A
474IU
9%

Vitamin B5
0.94mg
9%

Vitamin B12
0.53µg
9%

Vitamin E
0.43mg
3%

Vitamin D
0.35µg
2%

covered percent of daily need

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