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!
Nutrition Facts : Calories 689 kcal, ServingSize 1 serving
BAKED POTATO SOUP WITH CRISPY POTATO SKINS
Progresso™ chicken broth, cheese and cream turn this potato soup into a hearty meal. Topped with crispy potato skins, bacon, cheese and sour cream, you'll experience a loaded, steak-house baked potato in every spoonful.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Scrub potatoes clean; prick each a few times with fork. Bake directly on rack in center of oven 60 to 70 minutes or until tender. Cool 10 minutes.
- Increase oven temperature to 450°F. Cut each potato in half; scrape potatoes out of skins into bowl, leaving 1/4-inch shell. Mash potatoes with fork or potato masher. Set aside. Brush shells, inside and out, with melted butter; sprinkle with salt. Cut each shell in half lengthwise, and then into 1/2-inch strips crosswise. Place on cookie sheet; bake about 20 minutes or until golden and crispy. Set aside.
- Meanwhile, in 4-quart Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon with slotted spoon; set aside. Decrease heat to medium. Add onion. Cook 3 to 4 minutes, stirring occasionally, until tender. Add 3 tablespoons of the flour, the thyme leaves and pepper; cook 1 to 2 minutes, stirring occasionally. Beat in chicken broth and mashed potatoes with whisk; heat to boiling. Reduce heat to low; simmer 30 minutes. Stir in cream; heat to simmering. In medium bowl, toss 1 1/2 cups of the cheese with remaining 1 tablespoon flour. Add cheese mixture, 1/2 cup at a time, until cheese is melted and soup is smooth after each addition.
- To serve, ladle soup into serving bowls. Garnish with remaining cheese, sour cream, green onions, bacon and crispy potato skins.
Nutrition Facts : Calories 570, Carbohydrate 42 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 5 g, TransFat 1 g
CHEESY POTATO SKINS
These cheesy potato skins are a fave in my house! They are so delicious!
Provided by LauraChristine
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 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, 1 to 1 1/2 hours. Remove from the oven. Turn on the broiler to the low setting.
- 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.
- Brush inside of potato skins with butter. Add 2 tablespoons cheese to each one, sprinkle with seasoned salt, and top with bacon.
- Return to the oven and broil until cheese is melted, 2 to 3 minutes. Serve with sour cream and scallions.
Nutrition Facts : Calories 511 calories, Carbohydrate 39.8 g, Cholesterol 86 mg, Fat 31.9 g, Fiber 4.9 g, Protein 18.2 g, SaturatedFat 18.9 g, Sodium 688.3 mg, Sugar 1.9 g
CHEESY POTATO SOUP II
A simple, cheesy potato soup. This soup takes less than an hour to make. You can break up the potatoes with a fork if you want a thicker soup.
Provided by Joan Zaffary
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 9
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
- Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
- In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 42.6 g, Cholesterol 69.8 mg, Fat 24 g, Fiber 5 g, Protein 17.3 g, SaturatedFat 15 g, Sodium 759.5 mg, Sugar 6.1 g
CHEESY POTATO SKINS
Broiled spud shells transform into crispy and delicious appetizers!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h41m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Pierce potatoes to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use.
- Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter.
- Broil with tops 4 to 5 inches from heat about 5 minutes or until crisp and brown. Sprinkle with cheese. Broil about 30 seconds or until cheese is melted. Serve hot with sour cream and onions.
Nutrition Facts : Calories 265, Carbohydrate 35 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 5 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg
HOMEMADE CHEESY POTATO SOUP
It doesn't take long to put bowls of this comforting cheesy potato soup recipe on the table. Convenience items, such as canned soup and processed cheese, simplify the preparation. -Tammy Condit, League City, Texas
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.
Nutrition Facts : Calories 296 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 803mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
CHEESY POTATO SOUP
I found this recipe in one of my favorite cookbooks, "Texas Cookin' - Lone Star Style" and changed it up just a bit. This soup is creamy and delicious! I made it for my DH because he had some dental work done. He normally is not a big soup fan, but he loved this recipe!
Provided by Kim D.
Categories Potato
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine potatoes, water and bouillon granules in a soup pot.
- ~NOTE~You might need to add just a little bit more water to barely cover potatoes.
- Cook, covered, until potatoes are tender.
- Add butter, Velveeta, sour cream, onions, celery, salt and pepper; mix well.
- Heat until cheese melts, stirring frequently.
- Ladle into soup bowls.
- Sprinkle with bacon and chives on top.
Nutrition Facts : Calories 947.1, Fat 64.2, SaturatedFat 37.9, Cholesterol 174.2, Sodium 1981.4, Carbohydrate 75, Fiber 8.4, Sugar 12.5, Protein 21.2
CHEESY SHEPHERD'S PIE POTATO SKINS
These crispy potato skins are packed with the classic shepherd's pie filling and get their kick from sharp cheddar cheese and a dollop of sour cream.
Provided by Arlyn Osborne
Categories Stew
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Prick the potatoes all over with a fork. Working in two batches, place the potatoes directly on the microwave turntable and microwave for 10-15 minutes or until soft when pricked with a knife.
- When the potatoes are cool enough to handle, cut them in half horizontally. Scoop the flesh into a bowl, leaving a small layer of potato in the skins.
- Place the potato skins, flesh side down on two parchment-lined baking sheets.
- Reserve the potato flesh for another use.
- Preheat oven to 400°F.
- Heat about a tablespoon of olive oil in a skillet over medium heat. Add onions, garlic, and thyme. Sauté until softened, about 5-7 minutes.
- Add the ground beef. Cook until browned, breaking up with a wooden spoon.
- Sprinkle the flour over and stir, cooking for 1 minute.
- Add the beef broth and Worcestershire. Bring to a boil, then simmer for 2 minutes.
- Add the peas and carrots and let simmer for 5-7 minutes.
- Season with salt and pepper. Turn heat to low, cover, and keep warm.
- Brush the potato skins with vegetable oil and bake for 7-10 minutes until the skin is crispy.
- Flip potato skins over and fill each skin with about 2 tablespoons of cheese.
- Top the cheese with 2 tablespoons of the meat mixture.
- Bake for 7-10 minutes until the cheese is melted.
- Top with a dollop of sour cream and a sprinkle of parsley.
Nutrition Facts : Calories 414.7, Fat 13.4, SaturatedFat 7, Cholesterol 48.8, Sodium 290.3, Carbohydrate 55.2, Fiber 7.4, Sugar 2.7, Protein 19.7
CHEESY POTATO SOUP
From Woman's World Magazine 12/7/04. Guaranteed you will probably have all of these ingredients on hand.
Provided by JackieOhNo
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In pot cook bacon over medium-high heat until crisp, 6-8 minutes; drain on paper towels. Crumble; reserve.
- To fat in pot, add onon, salt and pepper; cook, stirring occasionally until tender. Add broth. Increase heat to high; bring to boil, scraping up browned bits from bottom.
- Reduce heat to medium; stir in milk, dry potato mix and bacon. Simmer 5 minutes; remove from heat.
- Stir in cheese and sour cream. Garnish with bacon and cheese, if desired.
Nutrition Facts : Calories 329.6, Fat 20.3, SaturatedFat 10.4, Cholesterol 45.4, Sodium 1118, Carbohydrate 22.2, Fiber 1.4, Sugar 1.8, Protein 14.8
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