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

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

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