Baked Potato Soup with Crunchy Potato Skins

Baked Potato Soup with Crunchy Potato Skins

Published February 22, 2013 | Written by

Published by: Healthline Exclusive

Servings: 8
Total Time: 80 min

Prep Time: 20 min | Cook Time: 60 min

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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.

Nutrition Facts
Serving size: 1 & 1/4 cups
Calories per serving: 187
Total Fat 3.8g 6%
Sodium 178mg 7%

Ingredients

  • 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with green onions and cheddar cheese (for your guests to add as they like) and one crispy potato skin.
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