Baked Potato Soup with Crunchy Potato Skins
Published February 22, 2013 | Written by The Healthline Editorial Team
Baked potato soup is an easy and inexpensive dish that serves up loads of comfort. Leave out the cheddar cheese and half & half at the end for a vegan that's just as tasty.
|Serving size:||1 & 1/4 cups|
|Calories per serving:||187|
|Total Fat 3.8g||6%|
- 4 large baking potatoes
- 1 tablespoon extra virgin olive oil
- 2 stalks celery, chopped
- 1 small yellow onion, peeled and chopped
- 8 cups vegetable broth or water
- 2 tablespoons olive oil
- 1/2 cup half & half
- Salt and white pepper to taste
- 4 green onions, sliced thin
- Shredded sharp cheddar cheese (optional)
Step by Step:
- Preheat oven to 400°F and pierce the potatoes several times with a fork or knife. Bake for 1 hour, remove from the oven, and allow to cool.
- When you pull the potato out of the oven, begin the soup. Add the olive oil into a large soup pot and pile in the celery and onions. Sweat the vegetables over medium heat until just soft. Pour in the broth or water and bring to a gentle simmer.
- Slice the potatoes in half lengthwise (making sure that the skins stay intact) and scoop the potato from its skin and add into the soup pot. Bring to a simmer and cook for 10 minutes.
- Meanwhile, brush the potato skins with olive oil and sprinkle with sea salt. Pop into the oven (400°F) and roast just to crisp them, about 10 minutes.
- Puree the soup with an immersion blender or transfer to a stand blender and puree. Add the half & half, stir, and taste. Adjust seasoning with salt and white pepper.
- Serve with green onions and cheddar cheese (for your guests to add as they like) and one crispy potato skin.