Best 4 Baked Potato Soup With Crispy Potato Skins Recipes

CHEESY POTATO SOUP WITH CRISPY POTATO SKINS

Steps:

• Preheat the oven to 400°F.
• Wash the potatoes until clean; dry them with paper towels or a clean kitchen towel (they need to be dry so they will crisp up in the oven).
• Peel the potatoes in long, wide strips. Cut the peels, as needed, so the pieces are about 2 inches long. Chop the peeled potatoes into ½-inch pieces.
• Place the peels in a bowl; toss with the olive oil and salt and pepper to taste.
• Spread out the peels in one layer on a large baking sheet lined with parchment paper (this will keep them from sticking and will also make for easy clean-up). Try not to have any pieces on top of one another so all the pieces get nice and crispy.
• Roast for 15 to 20 minutes, stirring halfway through (be sure to spread them out again), or until they are golden brown and crisp. Remove the pan from the oven and let them cool. Note: To use your time most efficiently, start making the soup while the potato peels are in the oven
• In a large pot (I use a 4-quart pot or larger), cook the bacon over medium heat until crisp. Remove the bacon from the pot to a plate lined with paper towels. Remove all but one tablespoon of the bacon grease from the pot.
• Add the butter to the pot along with the onions. Cook, stirring occasionally, just until the onions have begun to soften, about 2 to 3 minutes (don't let them brown; reduce the heat if needed).
• Add the garlic and cook, stirring frequently, for another minute
• Add the flour and cook, stirring frequently, for another minute (this will cook out the raw flour taste).
• Combine the water and roasted chicken base; add it to the pot along with the chopped potatoes and seasoned salt. Bring to a boil; reduce the heat, cover, and simmer for about 10 minutes or until the potatoes are fork-tender.
• Add the milk and heavy cream; stir to combine.
• Puree half of the soup in a blender and add it back to the soup; stir to combine. Note: Puree in batches, if needed. Never fill the blender more than half full. Be very careful, as steam will build up in the container. Remove the center cap in the lid, if there is one, to allow steam to escape. Cover the lid and hole with a clean folded kitchen towel (and use oven mitt to protect your hand), and hold down the lid while blending to prevent it from coming off and spewing out hot liquid. Always follow the manufacturer's instructions and safety guidelines for blending hot foods in your specific blender.
• Over low heat, add the 2 cups of cheese and stir until it has melted and the soup is heated through. Taste and adjust the seasonings, if needed.
• Divide the soup among four bowls and top each serving with ¼ of the crispy potato skins, ¼ of the bacon, 1 tablespoon cheese, 1 tablespoon green onions, and 1 tablespoon of sour cream. ENJOY!

CRISPY POTATO SKINS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let cool.
• Preheat an outdoor grill for medium-high heat and generously oil the grate.
• When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
• Drizzle skins with oil and season with salt and pepper. Sprinkle with bacon, provolone cheese, and green onions.
• Cook on the preheated grill with the lid closed until skins are crispy and cheese is melted, 4 to 5 minutes.

BAKED POTATO SOUP I

Steps:

• Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
• In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
• Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

BAKED POTATO SOUP

Steps:

• Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion.