Skin On Potato Soup Food

RED POTATO SOUP

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.

BAKED POTATO SOUP WITH CRISPY POTATO SKINS

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.

BAKED POTATO SOUP

Steps:

• If you're using leftover baked potatoes, skip these first 3 steps. Preheat the oven to 180ºC/gas 4. Wash the potatoes and dry well, then prick each one with a fork and wrap in foil.
• Put on a rack in the middle of the oven and cook for about 1 hour 15 minutes. The exact time depends on the size of your potatoes, but to check, give them a quick squeeze, bearing in mind they'll be hot: the potato should just give under your fingers.
• Remove from the oven then, when cool enough to handle, cut them into quarters. Leave to cool completely.
• Peel and dice the onion. Melt the butter in a large saucepan over a medium-low heat and cook the onion for 10 minutes, or until soft.
• Cut the potatoes, skin and all, into 2cm chunks. Add the potato and Parmesan rind to the pan, season, then cook for 5 minutes.
• Add 1.25 litres of stock, bring to the boil, then reduce the heat and simmer for 30 minutes.
• Remove the rind, then purée the soup until smooth with a stick blender or in a liquidiser. Return to the pan, check the seasoning, and thin with the remaining stock, if you like.
• Serve garnished with a dollop of sour cream, snipped chives and a pinch of black pepper. Delicious with crumbled Lancashire cheese and crisp, crumbled bacon on the side for the whole baked potato experience.

POTATO SKINS

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.

POTATO SKINS SOUP

Steps:

• 1. Remove blemished areas on potatoes and cut into 1 inch cubes. Add sliced carrots, potatoes to a sauce pan and cover vegetables with water plus an additional inch of water. Bring to a boil, cover and simmer for 10 minutes or until veggies can be mashed easily with a fork. Add boullion and set side. Do not drain water.
• 2. Meanwhile cook bacon crispy. Drain and cool bacon and retain about 2 T of drippings. Remove skillet from heat. Cut bacon into tiny peices. When drippings have cooled a bit add 3 T of flour and gently whisk together. Slowly add milk and whisk over low heat.
• 3. Before flour mixtures bubbles but has begun to warm transfer warm water (1 to 1 and 1/2 cups)from potato and carrot and whisk into skillet. Slowly increase heat and allow to thicken just slightly.
• 4. Before mixtures boils but is very warm, carefully add to potato and carrot sauce pan. Stir in bacon peices and butter. Put on medium heat and mash a few potatoes and carrots and then allow to simmer for 8-10 minutes.
• 5. Dip soup into bowls and sprinke 4 T of cheese and few green scallions if desired.

RED SKIN POTATO SOUP

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

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!).

POTATO SOUP

Steps:

• Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
• Cook on high for 6 hours or low for 10 hours.
• Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
• Stir well, top with your choice of garnishes & enjoy!
• Add potatoes, onion, garlic, seasoning, and chicken stock to instant pot. Cover and set to 'sealing'.
• Cook on manual (high pressure) for 5 minutes, then natural pressure release for about 10 minutes.
• Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
• Stir well, top with your choice of garnishes & enjoy!
• Bring chicken stock to a simmer in a large stock pot. Add potatoes, onion, garlic, and seasoning.
• Simmer about 15 minutes, until potatoes are fork tender.
• Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
• Stir well, top with your choice of garnishes & enjoy!