Skip to Content
Menu

Baked Potato Soup with Crispy Potato Skins

  • Save Recipe
  • Prep 35 min
  • Total 2 hr 35 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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.
Updated Oct 6, 2017
  • Save
  • Shop
  • Share
  • Keep Screen On

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
Make With
Progresso Broth

Steps

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

Tips from the Betty Crocker Kitchens

  • tip 1
    If you prefer your soup without bacon, omit it and just heat 2 tablespoons butter or oil in Dutch oven before cooking onion.
  • tip 2
    Plain Greek yogurt is a terrifically tangy substitution for the sour cream topping.

Nutrition

570 Calories, 36g Total Fat, 18g Protein, 42g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
570
Calories from Fat
330
Total Fat
36g
56%
Saturated Fat
21g
105%
Trans Fat
1g
Cholesterol
115mg
38%
Sodium
1110mg
46%
Potassium
1000mg
28%
Total Carbohydrate
42g
14%
Dietary Fiber
4g
16%
Sugars
5g
Protein
18g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">