Loaded baked Potato Soup with fried potato skins
Ingredients
3 1/4 lbs. russet potatoes (about 5 large, evenly in size for same bake time)
9 oz bacon, chopped
1/4 cup all-purpose flour
1 large bunch* green onions, sliced, light and green portions kept separate
1 Tbsp minced garlic (3 cloves)
3 1/2 cups low-sodium chicken broth
3 cups milk (2% or whole)
Salt and black pepper
1/2 cup sour cream
3 cups shredded cheese (I used medium cheddar and Monterey jack) plus more for serving
1/3 cup grated parmesan
3 Tbsp olive oil
Reserved baked potato skins, from about 4 potatoes
Preheat oven to 400 degrees. Scrub and rinse potatoes well under cool running water (you want them very clean as peels will be used later for the soup). Pierce each potato several times with a fork.
Place potatoes in oven and bake until tender all the way through when pierced with a knife, about 1 hour to 1 hour 15 minutes. Remove from oven and let rest until cool enough to handle.
Meanwhile in a large pot cook bacon over medium heat until it’s just crisp, remove bacon while leaving rendered fat in pot. Transfer bacon to a paper towel lined plate.
Return pot to low heat, add light portion of green onions and saute 1 minute. Add flour, cook and stir 30 seconds, add garlic and continue stirring 30 seconds longer.
While stirring slowly pour in chicken broth, then pour in milk. Scoop out as much potato flesh (white portion) as possible while leaving just potato skins, reserve skins and transfer potato flesh to soup.
Season soup with plenty of salt to taste and black pepper to taste. Bring soup to a light simmer over medium-high heat stirring frequently. Reduce heat to medium-low, cover and simmer soup about 5 minutes stirring occasionally.
Off heat use a potato masher to mash potatoes in soup into smaller chunks. Stir in sour cream, cheddar cheese Monterey Jack and parmesan cheese. If desired stir in up to 1 cup more cheddar to boost cheesy flavor if desired.
While soup is cooking you can prepare the potato skins. Roughly chop the potato skins
Heat the olive oil in a 12-inch skillet over medium-high heat. Add potato skins, season with salt and pepper and cook tossing occasionally, until golden brown and crisp, about 7 to 10 minutes.
To serve the soup ladle soup into individual bowls, top with more cheddar, cooked bacon, fried potato skins, and the onion greens.
ENJOY! 😉
1 Comment
Loaded baked Potato Soup with fried potato skins
Ingredients
3 1/4 lbs. russet potatoes (about 5 large, evenly in size for same bake time)
9 oz bacon, chopped
1/4 cup all-purpose flour
1 large bunch* green onions, sliced, light and green portions kept separate
1 Tbsp minced garlic (3 cloves)
3 1/2 cups low-sodium chicken broth
3 cups milk (2% or whole)
Salt and black pepper
1/2 cup sour cream
3 cups shredded cheese (I used medium cheddar and Monterey jack) plus more for serving
1/3 cup grated parmesan
3 Tbsp olive oil
Reserved baked potato skins, from about 4 potatoes
Preheat oven to 400 degrees. Scrub and rinse potatoes well under cool running water (you want them very clean as peels will be used later for the soup). Pierce each potato several times with a fork.
Place potatoes in oven and bake until tender all the way through when pierced with a knife, about 1 hour to 1 hour 15 minutes. Remove from oven and let rest until cool enough to handle.
Meanwhile in a large pot cook bacon over medium heat until it's just crisp, remove bacon while leaving rendered fat in pot. Transfer bacon to a paper towel lined plate.
Return pot to low heat, add light portion of green onions and saute 1 minute. Add flour, cook and stir 30 seconds, add garlic and continue stirring 30 seconds longer.
While stirring slowly pour in chicken broth, then pour in milk. Scoop out as much potato flesh (white portion) as possible while leaving just potato skins, reserve skins and transfer potato flesh to soup.
Season soup with plenty of salt to taste and black pepper to taste. Bring soup to a light simmer over medium-high heat stirring frequently. Reduce heat to medium-low, cover and simmer soup about 5 minutes stirring occasionally.
Off heat use a potato masher to mash potatoes in soup into smaller chunks. Stir in sour cream, cheddar cheese Monterey Jack and parmesan cheese. If desired stir in up to 1 cup more cheddar to boost cheesy flavor if desired.
While soup is cooking you can prepare the potato skins. Roughly chop the potato skins
Heat the olive oil in a 12-inch skillet over medium-high heat. Add potato skins, season with salt and pepper and cook tossing occasionally, until golden brown and crisp, about 7 to 10 minutes.
To serve the soup ladle soup into individual bowls, top with more cheddar, cooked bacon, fried potato skins, and the onion greens.
ENJOY! 😉