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Loaded Baked Potato Soup with Crispy-Fried Potato Skins

 
Loaded Baked Potato Soup with Crispy-Fried Potato Skins
Image ©
 
One serving costs about $1.53

$1.53 per serving

25 people like this recipe

25 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 fall,winter lunch,soup,main course,main dish,dinner
spoonacular Score:59%

Spoonacular Score: 59%

 

Loaded Baked Potato Soup with Crispy-Fried Potato Skins might be a good recipe to expand your main course recipe box. For $1.53 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains around 17g of protein, 28g of fat, and a total of 471 calories. This recipe serves 8. 25 people have tried and liked this recipe. It is brought to you by Foodista. It will be a hit at your Autumn event. A mixture of flour, sharp cheddar cheese, half n half, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 50%, which is solid. 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 are very similar to this recipe.

Ingredients

Servings:
8 slice
8 slice bacon
bacon
3 lbs
3 lbs russet potatoes
russet potatoes
1
1 onion
onion
0.23 tsps
0.23 tsps fresh thyme
fresh thyme
2 Tbsps
2 Tbsps flour
flour
4 c
4 c low sodium chicken broth
low sodium chicken broth
1 c
1 c half n half
half n half
some
some salt & pepper
salt & pepper
2 c
2 c sharp cheddar cheese
sharp cheddar cheese
1 c
1 c sour cream
sour cream
some
some thin- scallion
thin- scallion
8 slice bacon
8 slice
bacon
3 lbs russet potatoes
3 lbs
russet potatoes
1 onion
1
onion
0.23 tsps fresh thyme
0.23 tsps
fresh thyme
2 Tbsps flour
2 Tbsps
flour
4 c low sodium chicken broth
4 c
low sodium chicken broth
1 c half n half
1 c
half n half
some salt & pepper
some
salt & pepper
2 c sharp cheddar cheese
2 c
sharp cheddar cheese
1 c sour cream
1 c
sour cream
some thin- scallion
some
thin- scallion

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

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
24%

Fat
28g
44%

  Saturated Fat
13g
85%

Carbohydrates
38g
13%

  Sugar
4g
5%

Cholesterol
70mg
23%

Sodium
597mg
26%

Get Enough Of These
Protein
17g
35%

Vitamin B6
0.73mg
36%

Phosphorus
349mg
35%

Calcium
297mg
30%

Potassium
991mg
28%

Selenium
15µg
23%

Vitamin B3
4mg
22%

Vitamin B2
0.36mg
21%

Vitamin B1
0.25mg
17%

Vitamin K
17µg
16%

Manganese
0.32mg
16%

Vitamin C
12mg
15%

Magnesium
59mg
15%

Zinc
2mg
15%

Copper
0.28mg
14%

Vitamin A
648IU
13%

Iron
2mg
12%

Vitamin B12
0.65µg
11%

Fiber
2g
11%

Folate
42µg
11%

Vitamin B5
0.97mg
10%

Vitamin E
0.55mg
4%

Vitamin D
0.26µg
2%

covered percent of daily need

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