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Loaded Baked Potato Soup with Crispy-Fried Potato Skins

 
One serving costs about $1.5

$1.50 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:49%

Spoonacular Score: 49%

 

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.

Ingredients

Servings:
8 slices
8 slices bacon
bacon
3 lb
3 lb russet potatoes
russet potatoes
1
1  onion
onion
2 tsps
2 tsps fresh thyme
fresh thyme
0 Tbsps
0 Tbsps flour
flour
4 cups
4 cups low sodium chicken broth
low sodium chicken broth
1 cup
1 cup half n half
half n half
some
some Salt & Pepper
Salt & Pepper
2 cups
2 cups sharp cheddar cheese
sharp cheddar cheese
1 cup
1 cup sour cream
sour cream
some
some scallion
scallion
8 slices bacon
8 slices
bacon
3 lb russet potatoes
3 lb
russet potatoes
1  onion
1
onion
2 tsps fresh thyme
2 tsps
fresh thyme
0 Tbsps flour
0 Tbsps
flour
4 cups low sodium chicken broth
4 cups
low sodium chicken broth
1 cup half n half
1 cup
half n half
some Salt & Pepper
some
Salt & Pepper
2 cups sharp cheddar cheese
2 cups
sharp cheddar cheese
1 cup sour cream
1 cup
sour cream
some scallion
some
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: $1.50
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 scallion
Price
$2.26
$1.81
$0.24
$0.09
$0.02
$2.88
$0.66
$2.42
$1.56
$0.04
$11.98

Tips

Health Tips

  • 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.

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

  • 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.

  • 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

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • 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.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
466 Calories
17g Protein
28g Total Fat
37g Carbs
8% Health Score
Limit These
Calories
466
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%

Vitamin B5
0.96mg
10%

Folate
38µg
10%

Vitamin K
6µg
6%

Vitamin D
0.43µg
3%

Vitamin E
0.43mg
3%

covered percent of daily need

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