Skin On Potato Soup Recipes

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POTATO SKINS



Potato Skins image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 8

6 small baking potatoes
2 tablespoons melted butter
2 teaspoons seasoned salt
3 tablespoons grated Parmesan cheese
1 1/2 cups shredded cheddar cheese
4 strips cooked, crumbled bacon
3/4 cup Daisy Brand Sour Cream
2 teaspoons snipped fresh chives

Steps:

  • Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. Let stand until cool enough to handle, about 15 minutes.
  • Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. (Save cooked potato for mashed potatoes or hash browns.)
  • Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese.
  • Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly.
  • Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top with a dollop of sour cream and sprinkle of chives.
  • Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.

RED POTATO SOUP



Red Potato Soup image

I love to entertain, and this recipe is one of my favorites to fix for guests. Onion, celery and bacon season the thin but creamy broth in this chunky potato soup, which always wins raves when I serve it. -Bev Bosveld, Waupun, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 14

2-1/2 pound unpeeled small red potatoes, cut into 1-inch cubes
1 large onion, chopped
3 celery ribs, chopped
3 bacon strips, chopped
8 cups milk
4 cups water
3 tablespoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup butter, cubed
3/4 cup all-purpose flour
1 cup heavy whipping cream
1/2 cup minced fresh parsley
Shredded cheddar cheese and chopped green onions

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside. , In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil)., In a large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; bring to a simmer, stirring frequently, until mixture thickens. Sprinkle with cheese and green onions.

Nutrition Facts :

BAKED POTATO SOUP WITH CRISPY POTATO SKINS



Baked Potato Soup with Crispy Potato Skins image

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.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h35m

Yield 6

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 570, Carbohydrate 42 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 5 g, TransFat 1 g

RED POTATO SOUP



Red Potato Soup image

This recipe is great for any family gatherings and if there is any left over, it tastes even better the next day.

Provided by Lee Benson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 16

Number Of Ingredients 10

8 red potatoes, cubed
1 onion, chopped
1 (49.5 fluid ounce) can chicken broth
½ cup margarine
2 tablespoons celery seed
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon onion powder
1 ½ teaspoons seasoning salt
8 cups milk

Steps:

  • In a large saucepan over high heat combine the potatoes, onion, broth, butter or margarine, celery seed, garlic powder, ground black pepper, onion powder and seasoning salt.
  • Bring to a boil, then reduce heat to medium low. Simmer for about 15 minutes, or until potatoes are tender. Add the milk, heat through and serve.

Nutrition Facts : Calories 200.1 calories, Carbohydrate 24.5 g, Cholesterol 12 mg, Fat 8.6 g, Fiber 2.1 g, Protein 6.8 g, SaturatedFat 2.6 g, Sodium 637.2 mg, Sugar 7.7 g

RED SKIN POTATO SOUP



Red Skin Potato Soup image

Make and share this Red Skin Potato Soup recipe from Food.com.

Provided by teresas

Categories     < 4 Hours

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

8 red potatoes
4 tablespoons butter, divided
2 small onions, Chopped
2 1/2 tablespoons flour
8 ounces chicken breasts, cooked
4 cups chicken broth
8 ounces sour cream
1 cup half-and-half cream (or milk for less fat)
2 cups cheddar cheese, grated
salt & pepper

Steps:

  • Cut potatoes (do not peel) in 1/4 and simmer in water in large pot till tender, then drain and set aside.
  • In the same pot, melt 1 Tbl. butter, add onions and saute' till soft.
  • Mash flour with the rest of the butter, then add to pot, mix in the broth, stirring till it thickens (add about 1-2 more Tbls. of the flour if desired) mixture will not be very thick.
  • Mashed the potatoes until smooth, leaving some chunks.
  • Add to broth with chopped chicken. Stir till well mixed and simmer 20 minutes. Add sour cream, 1/2 & 1/2 and seasonings.
  • Simmer till heated. Before serving stir in grated cheese.

SKIN-ON POTATO SOUP



Skin-On Potato Soup image

I like potato skins so I figured, why not make a potato soup that incorporates the yummy skins!! This is what I came up with during a cold and lazy Sunday afternoon. It stores well. I have not frozen it (I imagine it would work for OAMC), but I did refrigerate the leftovers and reheated it twice for lunch and it turned out great! It's also low-fat if you eliminate the bacon :)

Provided by Mistress of Tea

Categories     Potato

Time 47m

Yield 4 serving(s)

Number Of Ingredients 10

6 -7 large red potatoes, unpeeled and cubed
1/4 cup sweet onion, chopped
1/4 cup carrot, sliced
1 (10 1/2 ounce) can cream of celery soup
1 cup low-fat chicken broth
1 cup reduced-fat milk
2 tablespoons garlic powder or 2 teaspoons garlic, minced
1/4 cup reduced-fat cheddar cheese, shredded
bacon bits (optional)
2 green onions, chopped (optional)

Steps:

  • Bring about 6 cups of water to boil in a large pot.
  • Put potatoes into boiling water and cover for about 12-15 minutes.
  • Add onions and carrots (and garlic if using fresh) to water, turn down heat to medium and let cook for 6 minutes.
  • Drain water and return vegetables to pot.
  • Mash about half of the potatoes, I like mine chunky but if you want it smoother mash about 3/4.
  • Add in cream of celery, chicken broth, milk (and garlic powder, if using).
  • Let simmer until soup reaches desired thickness, about 10-12 minutes for me.
  • Serve into bowls.
  • Sprinkle with cheddar cheese, scallions and low fat bacon bits (my fiance uses fresh bacon and it does really add to the soup but also the calories lol!).

Nutrition Facts : Calories 503.6, Fat 5.3, SaturatedFat 1.8, Cholesterol 13.1, Sodium 628, Carbohydrate 100.8, Fiber 10.6, Sugar 11.4, Protein 14.3

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