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Baked Potato Soup with Crispy Potato Skins

  • Prep 35 min
  • Total 2 hr 35 min
  • Servings 6

Progresso™ chicken stock, 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. ...MORE+ LESS-

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 stock (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

Hide Images
  • 1
    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.
  • 2
    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.
  • 3
    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 stock 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.
  • 4
    To serve, ladle soup into serving bowls. Garnish with remaining cheese, sour cream, green onions, bacon and crispy potato skins.

Expert Tips

  • If you prefer your soup without bacon, omit it and just heat 2 tablespoons butter or oil in Dutch oven before cooking onion.
  • Plain Greek yogurt is a terrifically tangy substitution for the sour cream topping.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
330
% Daily Value
Trans Fat
1g
% Daily Value*:
Vitamin A
25%
25%
Exchanges:
Free
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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