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Loaded Baked Potato Soup with Crispy-Fried Potato Skins

Name: Loaded Baked Potato Soup with Crispy-Fried Potato Skins
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Ingredients: 8 slices of bacon, chopped; 3 lbs. russet potatoes, scrubbed; 1 onion, chopped fine; 2 t. minced fresh thyme; 2 T. flour; 4 c. low-sodium chicken broth; 1 c. half n half; salt & pepper; 2 c. sharp cheddar cheese, plus more for serving; 1 c. sour cream, plus more for serving; thin-sliced scallion

“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.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Baconchopped8 slice
Russet potatoesscrubbed3 lb
Onionchopped fine1
Thyme2 tsp
Flour2 tsp
Chicken broth4 cups
Half n half1 cup
Salt & pepper8 servings
Sharp cheddar cheeseplus more for serving2 cups
Creamplus more for serving1 cup
Thin- scallion8 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

13 steps · 45 min

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.
3
Add chopped bacon and cook until crisp, about 10 minutes.

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