It’s a cold winter day and I need some warm, creamy potato soup! This wonderful recipe has a bonus garnish of fried crispy potato skins. These skins can be used as the bowl for serving or served alongside as delicious dippers! The skins are full of good stuff!
This recipe is fairly simple. It does take some time to bake the potatoes. I usually like to bake the potatoes early in the day (or the day before) so that the potato prep is easy. I’m gonna let you in on a little secret about eating potatoes. When you eat a starchy potato, you want to add good fat to it, i.e. real butter, real sour cream, cheese etc. It’s proven research that adding the fat helps slow and better the digestion of potatoes. I learned this through all of my research on real food a few years ago. Real foodies agree that you shouldn’t be afraid to eat potatoes, and by all means, add some cheese, sour cream and butter on it.
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I’m hungry, so let’s get started on the steps for this classic baked potato soup.
1. Scrub & rinse potatoes. Prick top sides with fork a couple times. Place on sheet pan and bake at 400°F for 1 hr. to 1 hr. 15 min. Let cool then slice in half lengthwise. Scoop out center pulp leaving a bit of potato in the skin. Reserve potato skins for frying and serving with soup.
2. Sauté onion in oil & butter until tender. (This day I had red onion and a little yellow onion, so I used both.)
3. Whisk in flour & cook for 1 minute.
4. Gradually add chicken broth while stirring.
5. Add half/half, pepper, salt, and chives.
6. Bring to a boil, reduce to simmer on low – med. heat.
7. Add half of the potato pulp & blend with hand blender until creamy but not smooth.
8. Rough chop remaining potato pulp and add to pot.
9. Add cheese a little at a time, stirring after each addition.
10. Stir in sour cream.
11. OPTIONAL: Fill deep frying pot with 1 inch of olive oil. Use a thermometer to monitor heat 350°F – 375°F.
12. Fry potato skins until lightly golden, drain on paper towels.
SERVING OPTIONS: Fill fried skins OR bowls with soup, garnish with bacon and reserved cheese. You can also use fried skins to dip into soup.
I hope you’ll prepare a big pot of this soup for your family. Gather around a warm fire and enjoy!
Be Blessed,
Momma
Rustic Baked Potato Soup
This comforting, warm & cheesy, rustic-style potato soup is full of flavor and big bites of baked potato. Serving alongside crispy potato skins makes this a hearty meal.
Ingredients
for soup:
- 5 – 6 large russet potatoes*
- 1/2 yellow onion diced
- 2 T. olive oil
- 3 T. butter
- 1/2 c. flour
- 32 oz. organic chicken broth
- 2 c. half/half**
- 1/2 T. black pepper
- 1 T. salt
- 1/4 c. dried chives
- 8 oz. cheddar grated (reserve some)
- 1 c. sour cream
for garnish:
- olive oil for frying
- 8 slices pork (or turkey) bacon cooked/crumbled
Instructions
-
Scrub & rinse potatoes. Prick top sides with fork a couple times. Place on sheet pan and bake at 400°F for 1 hr. to 1 hr. 15 min. Let cool then slice in half lengthwise. Scoop out center pulp leaving a bit of potato in the skin. Reserve potato skins for frying and serving with soup.
-
Sauté onion in oil & butter until tender. Whisk in flour & cook for 1 minute. Gradually add broth while stirring. Add half/half, pepper, salt, and chives. Bring to a boil, reduce to simmer on low – med. heat. Add half of the potato pulp & blend with hand blender until creamy but not smooth. Rough chop remaining potato pulp and add to pot. Add cheese a little at a time, stirring after each addition. Stir in sour cream.
-
OPTIONAL: Fill deep frying pot with 1 inch olive oil. Use a thermometer to monitor heat 350°F – 375°F. Fry potato skins until lightly golden, drain on paper towels.
Recipe Notes
Can bake/prep potatoes day before
*Potatoes should yield about 6 cups of potato
**can sub 1 c. milk / 1 c. cream for half/half
SERVING OPTIONS: Fill fried skins OR bowls with soup, garnish with bacon and reserved cheese. You can also use fried skins to dip into soup.