Cheesy Potato Soup With Crispy Potato Skins recipe

There’s something truly magical about a bowl of creamy, cheesy potato soup on a chilly evening. It’s the kind of comfort food that warms you from the inside out, a hug in a bowl, if you will. And while a classic potato soup is always welcome, I wanted to elevate it, to add a little something special that would make it truly unforgettable. That’s how this Cheesy Potato Soup with Crispy Potato Skins was born. The first time I served it, the reaction was immediate and unanimous: pure delight. The soup itself is rich, velvety, and intensely cheesy, but the real star of the show? Those crispy, seasoned potato skins, crumbled on top like savory, crunchy croutons. They add an incredible textural contrast and an extra layer of potato flavor that takes this soup from comforting to utterly irresistible. It’s become a family favorite, requested time and time again, and I’m thrilled to share this recipe with you, hoping it brings the same warmth and joy to your table.

Ingredients

The foundation of any exceptional dish lies in the quality and careful selection of its ingredients. For this Cheesy Potato Soup with Crispy Potato Skins, each component is chosen to contribute to the overall richness, flavor, and satisfying texture. Let’s explore each ingredient in detail, understanding its role and considering options for variations:

• 4 large Russet Potatoes (for soup and skins): Russet potatoes are the workhorse of this recipe, providing both the creamy base for the soup and the crispy element for the toppings. Their high starch content is key to achieving that velvety smooth texture in the soup, as they break down beautifully when cooked and blended. For the skins, Russets bake up perfectly crisp and sturdy enough to hold their shape after scooping. Look for firm, unblemished Russet potatoes, ideally of similar size for even baking. While you could technically use other potato varieties, Russets are truly the best choice for achieving both the desired soup texture and crispy skins. Yukon Gold potatoes, while creamier, don’t crisp up quite as well for the skins, and red potatoes are too waxy for a truly creamy soup base.
• 4 slices Bacon (for crispy potato skin topping and soup flavor): Bacon adds a layer of smoky, savory depth that elevates both the soup and the crispy potato skins. The rendered bacon fat infuses the soup base with rich flavor, while the crispy bacon crumbles provide a salty, crunchy contrast when sprinkled over the finished soup. Use regular-cut bacon for this recipe; thick-cut bacon might be too fatty for rendering into the soup base. You can use any type of bacon you prefer – hickory smoked, applewood smoked, or even maple bacon for a touch of sweetness. For a vegetarian version, you can omit the bacon and use a tablespoon of olive oil or butter to sauté the vegetables, and consider adding a pinch of smoked paprika to the soup base to mimic some of the smoky flavor. Alternatively, plant-based bacon substitutes can be used for a vegetarian or vegan option, though the flavor profile will be different.
• 1 large Yellow Onion, diced: Yellow onion forms the aromatic base of the soup, adding a foundational savory flavor that builds complexity. When sautéed, onions release their natural sugars and become sweeter and milder, contributing to the overall depth of flavor in the soup. Dice the onion finely for even cooking and to ensure it blends seamlessly into the soup. While yellow onions are classic, you could also use white onions or even shallots for a slightly milder and more delicate flavor. Red onion is generally too pungent for a soup base like this.
• 2 cloves Garlic, minced: Garlic is another essential aromatic, adding pungent, savory notes that complement the onion and enhance the overall flavor of the soup. Freshly minced garlic is always preferred for its vibrant flavor. Mince the garlic finely to ensure it cooks quickly and evenly and disperses its flavor throughout the soup base. You can adjust the amount of garlic to your preference – some may prefer 3-4 cloves for a more pronounced garlic flavor. Garlic powder is a less ideal substitute, but can be used in a pinch (about ½ to ¾ teaspoon).
• 4 cups Chicken Broth (or Vegetable Broth for vegetarian): Broth provides the liquid base for the soup, adding depth of flavor beyond just water. Chicken broth is traditionally used for potato soup and adds a savory richness that complements the cheese and potatoes. Use low-sodium chicken broth to control the salt level in your soup. For a vegetarian version, substitute with vegetable broth. High-quality vegetable broth will provide a richer flavor than just water. You can also use homemade broth for the most flavorful soup.
• 2 cups Milk (whole milk or 2% recommended): Milk contributes to the creamy texture of the soup and adds a subtle sweetness. Whole milk will result in the richest and creamiest soup, but 2% milk works well and is a slightly lighter option. You can use 1% or skim milk, but the soup will be less creamy. For a dairy-free version, you can use unsweetened almond milk, oat milk, or cashew milk. Full-fat coconut milk can also be used for a very rich and slightly coconut-flavored soup, but it will significantly alter the traditional flavor profile. Avoid using soy milk, as it can sometimes have a slightly beany flavor that might not be desirable in potato soup.
• 1 cup Heavy Cream (for extra richness): Heavy cream is the key to achieving that luxurious, velvety texture in this Cheesy Potato Soup. It adds richness, body, and a decadent creaminess that truly elevates the soup. For the best results, use heavy cream or heavy whipping cream. Half-and-half can be used as a lighter alternative, but the soup will be less rich and creamy. For a dairy-free version, full-fat coconut cream (the thick, solid part from a can of refrigerated full-fat coconut milk) can be used, but again, it will impart a coconut flavor. Cashew cream (homemade by blending soaked cashews with water) is another dairy-free option that provides a neutral creaminess.
• 2 cups Shredded Cheddar Cheese (sharp cheddar recommended): Cheddar cheese is the star cheese in this Cheesy Potato Soup, providing that classic cheesy flavor and wonderful meltability. Sharp cheddar cheese is recommended for its bold, tangy flavor that cuts through the richness of the soup. Use pre-shredded cheddar cheese for convenience, or shred your own block of cheddar cheese for potentially better melt and flavor. You can also use a blend of cheddar and other cheeses like Monterey Jack, Colby, or pepper jack for different flavor profiles. For a milder flavor, use mild cheddar or a Colby Jack blend. For a spicier kick, use pepper jack cheese. For a vegan version, use a good quality shredded vegan cheddar cheese alternative.
• ½ cup Butter, unsalted: Butter contributes to the richness and flavor of the soup base, adding a velvety texture and enhancing the sautéed vegetables. Unsalted butter is recommended to control the salt level in the soup. You can use salted butter, but you may need to reduce the amount of salt you add later. For a dairy-free version, you can use olive oil or a plant-based butter alternative.
• 2 tablespoons All-Purpose Flour (for thickening, optional but recommended): Flour acts as a thickening agent, helping to create a slightly thicker and more luxurious texture in the soup. It’s optional, but recommended for a more classic potato soup consistency. All-purpose flour is used for ease of use and neutral flavor. For a gluten-free version, you can use cornstarch or arrowroot starch as a thickener. Mix 1 tablespoon of cornstarch or arrowroot starch with 2 tablespoons of cold water to create a slurry, and add it to the soup in step 6, simmering until thickened.
• Salt and Black Pepper, to taste: Salt and black pepper are essential seasonings to enhance and balance all the flavors in the soup. Kosher salt or sea salt is recommended for better flavor. Freshly ground black pepper is preferred for its more aromatic and robust flavor. Season generously, tasting and adjusting throughout the cooking process to achieve the perfect flavor balance.
• Paprika (for garnish and potato skins): Paprika adds a subtle smoky sweetness and a beautiful reddish-orange color as a garnish for the soup and potato skins. Smoked paprika is especially delicious and enhances the smoky flavor profile. Regular paprika can also be used.
• Fresh Chives, chopped (for garnish): Fresh chives add a delicate oniony flavor and a vibrant green color as a garnish, providing a fresh and herbaceous counterpoint to the rich and cheesy soup. Use fresh chives for the best flavor and visual appeal. You can substitute with thinly sliced green onions if chives are not available.

Ingredient Variations and Substitutions:

• Cheese Variations: Experiment with different cheeses or cheese blends for varied flavor profiles. Monterey Jack, pepper jack, Colby Jack, provolone, Gruyere, or even a smoked Gouda can be used alone or in combination with cheddar.
• Spice Variations: Add a pinch of cayenne pepper or red pepper flakes for a touch of heat. A bay leaf added during simmering can also enhance the savory depth. A pinch of nutmeg can add a warm, subtle spice note.
• Vegetable Additions: Consider adding other vegetables to the soup base, such as diced celery, carrots, or leeks, sautéed along with the onion and garlic.
• Herb Infusions: Tie fresh thyme sprigs or rosemary sprigs together with kitchen twine and simmer them in the soup base for added herbal flavor, removing them before blending.
• Smoked Flavor Enhancements: For a more intensely smoky flavor, add a few drops of liquid smoke to the soup base, or use smoked cheddar cheese.

By understanding the role of each ingredient and exploring these variations, you can customize this Cheesy Potato Soup with Crispy Potato Skins recipe to your personal preferences and create a truly comforting and flavorful meal.

Instructions

Creating Cheesy Potato Soup with Crispy Potato Skins involves a few key steps, from baking the potatoes to crafting the creamy soup base and finally assembling the dish. Follow these detailed instructions to ensure success:

1. Preheat Oven and Prepare Potatoes for Baking: Preheat your oven to 400°F (200°C). Wash and scrub the Russet potatoes thoroughly. Pat them dry with a paper towel. Pierce each potato several times with a fork. This allows steam to escape during baking and prevents them from bursting.
2. Bake Potatoes: Place the potatoes directly on the oven rack (or on a baking sheet for easier cleanup). Bake for 45-60 minutes, or until the potatoes are very soft when pierced with a fork and the skins are slightly wrinkled. Baking time will vary depending on the size of your potatoes. They are done when they are easily pierced with a fork and feel soft throughout.
3. Prepare Bacon and Render Fat: While the potatoes are baking, cook the bacon in a large Dutch oven or heavy-bottomed pot over medium heat. Cook until crispy, stirring occasionally. As the bacon cooks, it will render its fat. Cook until the bacon is crispy and the fat is rendered out.
4. Remove Bacon and Reserve Fat: Once the bacon is crispy, remove it from the pot with a slotted spoon and set aside on paper towels to drain and crisp further. Leave the rendered bacon fat in the pot. The rendered bacon fat will be used to sauté the vegetables and flavor the soup base.
5. Sauté Onion and Garlic: Add the diced onion to the pot with the rendered bacon fat. Sauté over medium heat until softened and translucent, about 5-7 minutes, stirring occasionally. Sautéing the onion first allows it to soften and release its flavors before adding the garlic, which cooks more quickly. Add the minced garlic and sauté for another minute until fragrant, being careful not to burn the garlic. Garlic should be sautéed briefly until fragrant, as burned garlic can become bitter.
6. Add Flour (Optional Thickening Step): If using flour as a thickener, sprinkle the all-purpose flour over the sautéed onions and garlic in the pot. Cook for 1 minute, stirring constantly, to cook out the raw flour taste. This step creates a roux, which will help to thicken the soup. Cooking the flour for a minute prevents a raw flour taste in the finished soup.
7. Gradually Whisk in Broth and Milk: Gradually whisk in the chicken broth (or vegetable broth), stirring constantly to prevent lumps from forming, especially if you used flour. Once the broth is incorporated, whisk in the milk. Whisking constantly ensures a smooth soup base, especially if you used flour as a thickener.
8. Simmer Soup Base: Bring the soup base to a simmer over medium heat. Reduce heat to low and simmer gently for 15-20 minutes, stirring occasionally. Simmering allows the flavors to meld together and deepen. Simmering also helps to thicken the soup slightly as the potatoes release starch.
9. Scoop Potato Flesh for Soup and Reserve Skins: Once the baked potatoes are cool enough to handle, carefully cut them in half lengthwise. Scoop out the potato flesh into a separate bowl, leaving the skins mostly intact. Reserve the potato skins on a baking sheet lined with parchment paper. Be careful when handling hot potatoes. Use a spoon to scoop out the flesh, leaving a thin layer of potato attached to the skin to help it hold its shape.
10. Add Potato Flesh to Soup and Blend (Optional): Add the scooped-out potato flesh to the simmering soup base in the pot. If you prefer a very smooth soup, use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a regular blender and blend until smooth (be cautious when blending hot liquids). For a chunkier soup, you can skip the blending step and simply mash some of the potato pieces against the side of the pot to thicken the soup slightly. Blending is optional and depends on your preferred soup texture.
11. Stir in Cheese and Cream: Reduce heat to very low. Gradually stir in the shredded cheddar cheese, stirring until melted and smooth. Once the cheese is fully melted, stir in the heavy cream. Stirring in the cheese gradually ensures it melts smoothly and evenly into the soup. Adding the heavy cream at the end preserves its richness and prevents it from curdling.
12. Season Soup: Season the soup with salt and black pepper to taste. Taste and adjust seasoning as needed. Remember that cheese and bacon also contribute saltiness, so season gradually.
13. Prepare Crispy Potato Skins: While the soup simmers and cheese melts, prepare the crispy potato skins. Brush the reserved potato skins lightly with melted butter or olive oil (optional, but helps with crisping). Sprinkle the skins with salt, black pepper, and paprika. Brushing with oil helps the skins crisp up in the oven. Paprika adds flavor and color.
14. Crisp Potato Skins in Oven (or Air Fryer): Return the baking sheet with the seasoned potato skins to the oven (or use an air fryer at 375°F/190°C for about 8-10 minutes). Bake or air fry for 8-12 minutes, or until the potato skins are crispy and golden brown. Keep a close eye on them to prevent burning, as baking time can vary depending on your oven and skin thickness. The potato skins should be crispy and slightly curled at the edges when done.
15. Crumble Bacon and Crispy Potato Skins: Crumble the reserved crispy bacon into small pieces. Once the potato skins are crispy and cooled slightly, crumble them into smaller pieces as well. Crumble bacon and potato skins into bite-sized pieces for easy topping.
16. Serve Soup with Toppings: Ladle the hot Cheesy Potato Soup into bowls. Garnish each bowl with crumbled crispy potato skins, crumbled bacon, chopped fresh chives, and a sprinkle of paprika. Serve immediately and enjoy! Garnish with crumbled bacon, potato skins, and chives adds texture, flavor, and visual appeal.

Tips for Perfect Cheesy Potato Soup with Crispy Potato Skins:

• Bake Potatoes Until Very Soft: Ensure the potatoes are fully baked until very soft for easy scooping and creamy soup texture.
• Don’t Burn Garlic: Sauté garlic briefly until fragrant to avoid bitterness.
• Simmer Soup Base Gently: Simmering the soup base gently allows flavors to meld without scorching the bottom of the pot.
• Melt Cheese Gradually: Stir in cheese gradually over low heat to ensure smooth melting and prevent clumping.
• Crisp Potato Skins Carefully: Keep a close eye on the potato skins while crisping to prevent burning.
• Season Generously: Season the soup and potato skins generously with salt and pepper for optimal flavor.
• Serve Hot and Garnish Fresh: Serve the soup hot and garnish with fresh toppings just before serving for the best texture and flavor.

Following these detailed instructions and tips will guide you in creating a truly delicious and impressive Cheesy Potato Soup with Crispy Potato Skins!

Nutrition Facts

(Per Serving, estimated for 1.5 cups of soup with potato skin and bacon topping. Nutritional values are estimates and can vary based on specific ingredients and serving size.)

• Servings: Approximately 6-8 servings per recipe (depending on serving size).
• Serving Size: Approximately 1.5 cups of soup + potato skin and bacon topping.
• Calories per Serving: Approximately 450-600 calories (depending on toppings and serving size).

Approximate Nutritional Breakdown per Serving (Estimated):

• Calories: 450-600 kcal
• Total Fat: 30-40g
  • Saturated Fat: 18-25g (can be high due to cheese, cream, and bacon)
  • Unsaturated Fat: 10-15g
• Cholesterol: 100-150mg (can be high due to cheese, cream, and bacon)
• Sodium: 800-1200mg (can be high depending on broth, cheese, and bacon)
• Total Carbohydrates: 30-40g
  • Dietary Fiber: 4-6g (Good source of fiber from potatoes)
  • Sugars: 8-12g (naturally occurring sugars from potatoes and milk)
• Protein: 15-20g (Good source of protein from cheese, bacon, and milk)
• Vitamin C: Moderate source of Vitamin C (from potatoes)
• Potassium: Good source of Potassium (from potatoes)
• Calcium: Good source of Calcium (from milk and cheese)

Key Nutritional Highlights (and Considerations):

• Good Source of Protein: Provides a good amount of protein from cheese, bacon, and milk, contributing to satiety and muscle building.
• Good Source of Fiber: Potatoes contribute a decent amount of dietary fiber, beneficial for digestion and satiety.
• Rich in Vitamins and Minerals: Provides Vitamin C, potassium, and calcium, along with other vitamins and minerals from potatoes, milk, and cheese.
• High in Calories and Fat: Relatively high in calories and total fat, especially saturated fat, due to the use of cheese, cream, and bacon. Portion control is important.
• Can be High in Sodium: Sodium content can be relatively high due to broth, cheese, and bacon. Choosing low-sodium broth and reduced-sodium cheese and bacon (if available) can help lower sodium content.
• Not Suitable for Dairy-Free or Vegan Diets (unless modified): Traditional recipe is not suitable for dairy-free or vegan diets due to milk, cream, cheese, and butter. Dairy-free and vegan substitutions are possible, but will alter the nutritional profile and flavor.

Important Notes:

• These are estimated nutritional values and can vary significantly based on the specific brands and types of ingredients used (e.g., type of cheese, fat content of milk and cream, bacon type), portion sizes, and variations.
• Homemade soup generally offers more control over ingredients compared to restaurant or pre-made soups.
• To make this soup healthier, consider using reduced-fat cheese, 2% milk instead of whole milk, and less bacon (or turkey bacon). Loading up on vegetables (like adding celery, carrots, or spinach) can also boost the nutritional value.
• This is a rich and comforting soup, best enjoyed in moderation as part of a balanced diet.

For more precise nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients you used. However, this general nutritional overview provides a good understanding of the nutritional profile of Cheesy Potato Soup with Crispy Potato Skins.

Preparation Time

Cheesy Potato Soup with Crispy Potato Skins, while incredibly flavorful and satisfying, does require a bit of time for both active preparation and baking. Here’s a breakdown of the approximate preparation time:

• Prep Time: 30-40 minutes (This includes washing and baking potatoes, cooking bacon, chopping vegetables, mincing garlic, scooping potato flesh, crumbling bacon and skins, and preparing garnishes).
• Cook Time: 1 hour 15 minutes – 1 hour 30 minutes (Baking potatoes (45-60 mins), simmering soup base (20 mins), crisping potato skins (10 mins)).
• Total Time (Approximate): 1 hour 45 minutes – 2 hours 10 minutes (From start to finish).

Time-Saving Tips:

• Bake Potatoes Ahead of Time: Bake the potatoes earlier in the day or even the day before and store them in the refrigerator. Reheat them briefly before scooping out the flesh for the soup. This significantly reduces the active time at dinner.
• Use Pre-Chopped Vegetables: Use pre-chopped onions and minced garlic from the grocery store to save prep time.
• Skip Blending (for Chunkier Soup): If you prefer a chunkier soup, skip the blending step entirely. This saves a few minutes of active time and cleanup.
• Air Fry Potato Skins: Crisping potato skins in an air fryer is faster than oven baking, reducing the cook time for skins to about 8-10 minutes.

Planning Ahead:

• Weekend Project or Special Occasion Meal: Due to the longer preparation time, this soup is well-suited for weekend cooking projects or special occasion meals when you have more time to spend in the kitchen and want to create something truly comforting and impressive.
• Make-Ahead Soup Base: You can prepare the soup base (up to step 12 in the instructions, before adding cheese and cream) ahead of time and store it in the refrigerator for up to 2-3 days. Reheat the soup base, then add cheese and cream and proceed with the recipe.
• Crispy Skins Just Before Serving: Crispy potato skins are best when freshly made. Crisp them just before serving to ensure maximum crispiness.

While the total time is longer than some weeknight meals, the hands-on active time is still manageable, especially if you utilize time-saving tips and plan ahead. The resulting Cheesy Potato Soup with Crispy Potato Skins is well worth the effort for its deeply satisfying flavor and comforting warmth.

How to Serve Cheesy Potato Soup With Crispy Potato Skins

Cheesy Potato Soup with Crispy Potato Skins is a comforting and satisfying meal on its own, but thoughtful serving suggestions can elevate the dining experience and create a more complete and enjoyable meal. Here are some ideas on how to serve this hearty soup:

Classic Serving Style:

• Bowls, Warm and Hearty: Serve the soup hot in bowls, ensuring each serving is generously garnished with the crispy potato skins, bacon crumbles, and fresh chives. The warmth of the soup combined with the crunchy toppings creates a delightful textural contrast.
• Garnishing is Key: Don’t skimp on the garnishes! The crispy potato skins and bacon are essential for both flavor and texture. Fresh chives add a pop of color and fresh, oniony notes. A sprinkle of paprika enhances the visual appeal and adds a subtle smoky hint.
• Side of Crusty Bread: Serve with a side of crusty bread, such as sourdough, baguette, or artisan bread, for dipping into the creamy soup and soaking up every last drop. Garlic bread or cheese bread would also be delicious accompaniments.

Topping Variations (Beyond the Basics):

• Shredded Cheese (Extra): Offer extra shredded cheddar cheese or a cheese blend on the side for those who want an even cheesier experience.
• Sour Cream or Crème Fraîche: A dollop of sour cream or crème fraîche adds a cool tanginess and extra creaminess. For a lighter option, use plain Greek yogurt.
• Green Onions (Sliced): In addition to or instead of chives, sliced green onions add a milder oniony flavor and a different visual appeal.
• Hot Sauce (Variety): Provide a selection of hot sauces (mild to hot) for those who like to add a spicy kick to their soup.
• Pickled Jalapeños (Sliced): Sliced pickled jalapeños add a tangy, spicy, and vinegary element.
• Roasted Vegetables (Diced): Diced roasted vegetables like broccoli florets, cauliflower florets, or roasted red peppers can be added as a topping for extra nutrition and flavor.
• Caramelized Onions: A spoonful of caramelized onions adds sweetness and depth of flavor.
• Everything Bagel Seasoning: Sprinkle everything bagel seasoning over the soup for added texture and savory flavor.

Side Dish Pairings for a Complete Meal:

• Simple Green Salad: A fresh and crisp green salad with a light vinaigrette dressing provides a refreshing counterpoint to the richness of the soup.
• Caesar Salad: A classic Caesar salad is another excellent salad pairing.
• Grilled Cheese Sandwich: For the ultimate comfort food duo, serve with a grilled cheese sandwich (classic cheddar or a gourmet version).
• Side Salad with Hearty Greens: A salad with heartier greens like kale or spinach, dressed with a warm bacon vinaigrette, would complement the soup beautifully.
• Roasted Vegetable Medley: A side of roasted vegetables like broccoli, carrots, Brussels sprouts, or asparagus provides a healthy and flavorful accompaniment.

Serving Occasions:

• Cozy Weeknight Dinner: Perfect for a comforting and satisfying weeknight dinner, especially during colder months.
• Weekend Lunch or Brunch: A hearty and flavorful option for a weekend lunch or brunch gathering.
• Casual Get-Togethers: Ideal for casual gatherings with friends and family, potlucks, or game day parties.
• Holiday Appetizer or Starter: Can be served in smaller portions as a warm and inviting appetizer or starter for holiday meals or special occasions.

Serving Tips:

• Warm Bowls: Serve the soup in warmed bowls to keep it hot longer.
• Assemble Toppings at the Last Minute: Add crispy potato skins and bacon crumbles just before serving to maintain their crispiness.
• Offer Toppings on the Side: Set out toppings in bowls or small dishes and let everyone customize their own soup.
• Consider a Soup and Sandwich Combo: For a heartier meal, offer a soup and sandwich combination, such as Cheesy Potato Soup with a grilled cheese or a half sandwich.

By considering these serving suggestions and offering a variety of toppings and side dishes, you can create a memorable and satisfying dining experience centered around your delicious Cheesy Potato Soup with Crispy Potato Skins!

Additional Tips for Soup Success

To ensure your Cheesy Potato Soup with Crispy Potato Skins is truly exceptional, here are five additional tips gleaned from experience and soup-making wisdom:

1. Bake Potatoes Until Extra Soft for Creamier Soup: The key to an ultra-creamy potato soup starts with perfectly baked potatoes. Don’t just bake them until they are “done”; bake them until they are extra soft throughout. This means baking them until they are easily pierced with a fork and feel almost fluffy inside. Extra-soft potatoes break down more readily when blended (or mashed), releasing more starch and contributing to a smoother, creamier soup texture. Don’t be afraid to bake them a little longer than the minimum time if needed to achieve this level of softness.
2. Control the Soup Consistency to Your Liking: Soup consistency is a matter of personal preference – some prefer a very thick and creamy soup, while others prefer a slightly thinner, more broth-like consistency. You have several ways to control the thickness of your Cheesy Potato Soup:
   • Blending: Blending is the primary way to thicken this soup. The more you blend, the smoother and thicker it will become. For a very thick soup, blend thoroughly until completely smooth. For a slightly thinner soup, blend partially, leaving some chunks of potato for texture, or skip the blending step altogether for a chunkier soup.
   • Thickening with Flour (or Cornstarch): The recipe includes an optional step of thickening with flour (or cornstarch). Using flour creates a slightly thicker base. If you prefer a thinner soup, you can omit the flour thickening step.
   • Milk and Cream Ratio: Adjusting the ratio of milk to cream can also affect consistency. Using more cream and less milk will result in a richer and thicker soup. Using more milk and less cream will create a lighter and slightly thinner soup.
   • Simmering Time: Simmering the soup base for a longer period (beyond 20 minutes) will allow it to thicken slightly as the potatoes release more starch.

Start with the recipe as written, and then experiment with these techniques to adjust the consistency to your perfect preference in future batches.

1. Don’t Skimp on the Cheese – Use Good Quality and Freshly Shredded (if possible): Cheesy Potato Soup is all about the cheese! Don’t skimp on the cheese quantity, and use good quality cheddar cheese for the best flavor. While pre-shredded cheese is convenient, freshly shredded cheese from a block often melts more smoothly and has a better flavor because it doesn’t contain cellulose or anti-caking agents. If possible, shred your own cheddar cheese for optimal melt and flavor. Experiment with different types of cheddar cheese – sharp cheddar provides a bolder flavor, while mild cheddar is more subtle. You can also use a combination of cheddar and other cheeses for a more complex cheese flavor.
2. Season in Layers and Taste Frequently: Proper seasoning is crucial for bringing out the best flavors in any soup, and Cheesy Potato Soup is no exception. Season in layers throughout the cooking process:
   • Season Sweet Potatoes: Season the sweet potatoes generously with salt and pepper before baking.
   • Season Sautéed Vegetables: Season the sautéed onions and garlic with salt and pepper as they cook.
   • Season Soup Base: Season the soup base with salt and pepper after adding the broth and milk, and then again after blending in the potatoes.
   • Season Cheese and Cream: Taste and adjust seasoning again after adding the cheese and cream.
   • Season Potato Skins: Season the potato skins generously with salt, pepper, and paprika before crisping.

Taste the soup frequently at each stage and adjust the salt and pepper levels as needed to achieve a balanced and flavorful soup. Remember that cheese and bacon also contribute saltiness, so season gradually and taste often to avoid over-salting.

1. Make it a Make-Ahead Marvel – Soup Improves with Time: Good news for busy cooks – Cheesy Potato Soup actually tastes even better the next day! The flavors meld and deepen overnight in the refrigerator. This makes it a perfect make-ahead meal for potlucks, dinner parties, or meal prepping lunches. Prepare the soup completely (up to step 12 in the instructions, before crisping potato skins) a day or two in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Crisp the potato skins fresh just before serving for the best texture contrast. Making it ahead not only saves time on the day you want to serve it but also enhances the flavor of the soup.

By incorporating these additional tips into your Cheesy Potato Soup with Crispy Potato Skins recipe, you’ll be well on your way to creating a truly masterful and deeply satisfying soup that will impress everyone who tastes it!

Frequently Asked Questions (FAQ) about Cheesy Potato Soup with Crispy Potato Skins

Here are five frequently asked questions about making Cheesy Potato Soup with Crispy Potato Skins, along with detailed answers to help you troubleshoot and customize this comforting recipe:

Q1: Can I make this soup vegetarian or vegan?

A: Yes, you can absolutely adapt Cheesy Potato Soup with Crispy Potato Skins to be vegetarian or vegan! Here’s how:

• Vegetarian Version:
  • Omit Bacon: Simply omit the bacon entirely. To compensate for the rendered bacon fat flavor, you can sauté the onion and garlic in 2 tablespoons of butter or olive oil instead.
  • Use Vegetable Broth: Ensure you are using vegetable broth instead of chicken broth.
  • Use Vegetarian Cheese: Most cheddar cheese is vegetarian, but some cheeses use animal rennet. If you are strictly vegetarian, check the label to ensure your cheddar cheese is rennet-free or specifically labeled vegetarian.
• Vegan Version:
  • Omit Bacon and Substitute Fat: Omit bacon entirely. Sauté the onion and garlic in 2 tablespoons of olive oil or vegan butter.
  • Use Vegetable Broth: Use vegetable broth.
  • Use Plant-Based Milk and Cream: Substitute dairy milk and heavy cream with unsweetened plant-based milk alternatives. Oat milk, cashew milk, or almond milk work well. For creaminess, use full-fat coconut cream (the solid part from a refrigerated can of full-fat coconut milk) or homemade cashew cream. Be aware that coconut cream will impart a slight coconut flavor.
  • Use Vegan Cheese: Substitute cheddar cheese with a good quality shredded vegan cheddar cheese alternative. There are many brands available now that melt reasonably well.
  • Vegan Bacon Crumbles (Optional): For a vegan bacon topping, you can use store-bought vegan bacon crumbles or make your own using tempeh or mushrooms.

While the flavor profile will be slightly different from the traditional version, these substitutions allow you to enjoy a delicious and comforting vegetarian or vegan Cheesy Potato Soup with Crispy Potato Skins!

Q2: Can I make this soup in a slow cooker or Instant Pot?

A: Yes, you can adapt Cheesy Potato Soup to be made in a slow cooker or Instant Pot, although the crispy potato skins will still need to be prepared separately in the oven or air fryer. Here are general guidelines:

• Slow Cooker Version:
  1. Bake Potatoes: Bake the potatoes whole in the oven as directed in the recipe.
  2. Sauté Aromatics (Optional): Sauté the bacon, onion, and garlic in a skillet on the stovetop as directed, then transfer to the slow cooker. (Or you can skip sautéing and add uncooked bacon, onion, and garlic to the slow cooker, but sautéing enhances flavor).
  3. Add Ingredients to Slow Cooker: Add the baked potato flesh (scooped out), broth, and milk to the slow cooker.
  4. Slow Cook: Cook on low for 6-8 hours or on high for 3-4 hours, or until soup is heated through and flavors have melded.
  5. Blend (Optional): Blend the soup using an immersion blender or carefully transfer to a regular blender and blend until smooth.
  6. Stir in Cheese and Cream: Stir in the cheese and cream until melted and smooth during the last 30 minutes of cooking, or stir them in after turning off the slow cooker.
  7. Prepare Potato Skins: Prepare and crisp potato skins in the oven or air fryer as directed in the recipe.
  8. Serve: Serve soup garnished with crispy potato skins, bacon, and chives.
• Instant Pot Version:
  1. Bake Potatoes: Bake potatoes whole in the oven as directed.
  2. Sauté Aromatics (Instant Pot Sauté Function): Use the Instant Pot sauté function to cook bacon, then sauté onion and garlic in the rendered bacon fat.
  3. Add Ingredients to Instant Pot: Add the baked potato flesh (scooped out), broth, and milk to the Instant Pot.
  4. Pressure Cook: Secure the lid and cook on high pressure for 8-10 minutes, followed by a natural pressure release for 10 minutes, then quick release any remaining pressure.
  5. Blend (Optional): Blend the soup using an immersion blender or carefully transfer to a regular blender and blend until smooth.
  6. Stir in Cheese and Cream: Stir in the cheese and cream until melted and smooth, using the sauté function on low heat if needed to help melt the cheese.
  7. Prepare Potato Skins: Prepare and crisp potato skins in the oven or air fryer as directed in the recipe.
  8. Serve: Serve soup garnished with crispy potato skins, bacon, and chives.

Slow cooker and Instant Pot versions are convenient for hands-off cooking, but the stovetop method generally offers more control over flavor development and soup texture.

Q3: How do I store and reheat leftover Cheesy Potato Soup?

A: Storing and reheating Cheesy Potato Soup is easy. Here’s how to do it properly:

• Cool Completely: Allow the soup to cool completely to room temperature before storing. This prevents condensation from forming in the container and helps maintain the soup’s quality.
• Store in Airtight Containers: Transfer the cooled soup to airtight containers or resealable plastic bags. Store in single-serving or family-sized portions depending on your needs.
• Refrigerate: Store the soup in the refrigerator for up to 3-4 days.
• Reheat on Stovetop or Microwave:
  • Stovetop: Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of milk or broth if the soup becomes too thick during reheating.
  • Microwave: Reheat individual portions in the microwave in microwave-safe bowls, stirring every 1-2 minutes, until heated through.
• Crispy Skins Separately: Store leftover crispy potato skins separately in an airtight container at room temperature to maintain their crispiness. Reheat them briefly in the oven or air fryer to crisp them up again before serving, or simply sprinkle them over the reheated soup at room temperature if you don’t mind them being slightly less crispy.
• Avoid Freezing (Not Recommended): Freezing Cheesy Potato Soup is generally not recommended, as the dairy components (milk, cream, cheese) can sometimes separate or become grainy upon thawing, affecting the texture of the soup. While technically safe to freeze, the texture may not be ideal. If you must freeze, use freezer-safe containers, thaw completely in the refrigerator overnight, and reheat gently on the stovetop, stirring frequently.

Proper storage and reheating will ensure your leftover Cheesy Potato Soup remains delicious and enjoyable for several days.

Q4: My potato skins aren’t getting crispy. What am I doing wrong?

A: If your potato skins aren’t crisping up properly, here are some common reasons and troubleshooting tips:

• Too Much Potato Flesh Left on Skins: If you leave too much potato flesh attached to the skins, they will be less likely to crisp up properly. When scooping out the potato flesh, try to leave a relatively thin layer of potato attached to the skin to help it hold its shape, but not so much that it prevents crisping.
• Not Enough Oil: Brushing the potato skins lightly with oil (butter or olive oil) is crucial for crisping. Oil helps to conduct heat and promotes browning and crisping. Ensure you are brushing the skins evenly with a thin layer of oil.
• Oven Temperature Too Low or Not Hot Enough: Ensure your oven is preheated to the correct temperature (400°F/200°C). Oven temperatures can fluctuate, so using an oven thermometer to verify the temperature is accurate is helpful.
• Baking Sheet Overcrowded: If the potato skins are overcrowded on the baking sheet, they can steam instead of crisping. Spread the potato skins in a single layer on the baking sheet, ensuring they are not overlapping. If necessary, use two baking sheets or crisp them in batches.
• Baking Time Too Short: Potato skins need sufficient baking time to crisp up. Bake them for the recommended 8-12 minutes, or even a bit longer, until they are visibly crispy and golden brown. Keep a close eye on them to prevent burning, but don’t underbake them.
• Humidity: High humidity can sometimes hinder crisping. If your kitchen is very humid, you might need to bake the skins for a slightly longer time.
• Air Fryer for Enhanced Crispiness: Air fryers excel at crisping foods. If you have an air fryer, crisping the potato skins in the air fryer at 375°F (190°C) for 8-10 minutes can result in even crispier skins compared to oven baking.

By addressing these potential issues, you can ensure your potato skins turn out perfectly crispy and golden brown every time!

Q5: Can I add other vegetables or protein to this soup?

A: Yes, you can easily customize Cheesy Potato Soup with Crispy Potato Skins by adding other vegetables or protein to make it even heartier and more nutritious. Here are some delicious additions:

• Vegetables:
  • Celery and Carrots: Dice celery and carrots and sauté them along with the onion and garlic for a classic vegetable soup base.
  • Leeks: Substitute leeks for onions, or use a combination of onions and leeks for a milder, more delicate onion flavor.
  • Broccoli or Cauliflower: Add broccoli or cauliflower florets to the soup during the last 15-20 minutes of simmering. They will soften and add extra vegetables to the soup. You can also roast broccoli or cauliflower separately and add them as a topping.
  • Spinach or Kale: Stir in fresh spinach or kale during the last few minutes of simmering until wilted for a boost of greens.
  • Corn: Add corn kernels (fresh or frozen) during the last few minutes of simmering for added sweetness and texture.
  • Roasted Red Peppers: Diced roasted red peppers add a smoky sweetness.
  • Mushrooms: Sauté sliced mushrooms along with the onions and garlic for an earthy flavor.
• Protein:
  • Shredded Chicken or Turkey: Add shredded cooked chicken or turkey to the soup for a heartier protein boost. Rotisserie chicken or leftover roasted chicken works well.
  • Ham or Sausage (Diced): Diced ham or cooked sausage (Italian sausage, kielbasa) can be added for a meatier soup.
  • Ground Beef or Turkey (Browned): Brown ground beef or turkey and add it to the soup base for a heartier, chili-like potato soup.
  • Bacon (More): Add extra bacon to the soup base for a more intensely bacon-flavored soup.
  • Beans (White Beans, Kidney Beans): Add white beans or kidney beans for plant-based protein and a heartier texture.

When adding extra vegetables or protein, adjust cooking times as needed to ensure everything is cooked through and flavors are well-melded. Adding vegetables can increase the nutritional value of the soup, while adding protein can make it a more substantial and filling meal.thumb_upthumb_down

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