Best 2 Potato Skins Soup Recipes

Potato skins soup is a hearty and flavorful dish that is perfect for a cold winter day. This creamy soup is made with russet potatoes, bacon, onion, celery, carrots, garlic, chicken broth, and milk. It is then topped with shredded cheese and crumbled bacon. This soup is sure to warm you up from the inside out!

Here are our top 2 tried and tested recipes!

BAKED POTATO SOUP WITH CRISPY POTATO SKINS

Baked Potato Soup with Crispy Potato Skins image

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

Ingredients

2 1/2 lb russet potatoes (about 5 medium)
3 tablespoons butter, melted
1/4 teaspoon salt
6 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
4 tablespoons all-purpose flour
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1 carton (32 oz) Progresso™ Chicken Broth (4 cups)
1 cup heavy whipping cream
2 cups shredded medium Cheddar cheese (8 oz)
6 tablespoons sour cream
6 tablespoons thinly sliced green onions

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

POTATO SKINS SOUP

Potato Skins Soup image

My family loves "Potato Skins", but when my daughter got her braces everything had to be soft and easy to chew. I created this quick and tasty soup so we could have the flavor in every spoonful. Enjoy this hearty and colorful soup any time of year.

Provided by Kris Pate

Categories Other Main Dishes

Time 55m

Number Of Ingredients 9

Ingredients

3 large potatoes, washed and clean
2 medium carrots, chopped
6 slice bacon, cooked
1 c skim milk
2 Tbsp butter
1 small chicken bouillon cube
1 c mexican blend shredded cheese
1 small scallions (opt)
3 Tbsp all purpose flour

Steps:

1. Remove blemished areas on potatoes and cut into 1 inch cubes. Add sliced carrots, potatoes to a sauce pan and cover vegetables with water plus an additional inch of water. Bring to a boil, cover and simmer for 10 minutes or until veggies can be mashed easily with a fork. Add boullion and set side. Do not drain water.
2. Meanwhile cook bacon crispy. Drain and cool bacon and retain about 2 T of drippings. Remove skillet from heat. Cut bacon into tiny peices. When drippings have cooled a bit add 3 T of flour and gently whisk together. Slowly add milk and whisk over low heat.
3. Before flour mixtures bubbles but has begun to warm transfer warm water (1 to 1 and 1/2 cups)from potato and carrot and whisk into skillet. Slowly increase heat and allow to thicken just slightly.
4. Before mixtures boils but is very warm, carefully add to potato and carrot sauce pan. Stir in bacon peices and butter. Put on medium heat and mash a few potatoes and carrots and then allow to simmer for 8-10 minutes.
5. Dip soup into bowls and sprinke 4 T of cheese and few green scallions if desired.

Tips:

Use russet potatoes for a creamy, thick soup. Yukon Gold and red potatoes can also be used, but they will result in a soup that is thinner and less creamy.
Scrub the potatoes thoroughly before baking. This will help to remove any dirt or debris from the skin.
Prick the potatoes with a fork before baking. This will help to prevent the potatoes from bursting in the oven.
Bake the potatoes until they are tender all the way through. This will ensure that the soup is smooth and creamy.
Let the potatoes cool slightly before handling. This will help to prevent the potatoes from breaking apart.
Use a sharp knife to cut the potatoes into quarters. This will help to prevent the potatoes from tearing.
Add the potato skins, broth, and milk to a blender or food processor. Blend until the soup is smooth and creamy.
Season the soup to taste with salt, pepper, and garlic powder. You can also add other seasonings to your liking, such as chili powder, cumin, or paprika.
Serve the soup hot, garnished with chopped green onions, bacon bits, or shredded cheese.

Conclusion:

Potato skins soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is a great way to use up leftover potato skins, and it is also a good way to get your daily dose of vegetables. This soup is sure to be a hit with your family and friends, and it is a great way to warm up on a cold day.