Baked Potato Soup with Crispy Potato Skins

Baked Potato Soup with Crispy Potato Skins

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.

  • Minutes Prep Time
  • Minutes Total
  • 6 Recipe Yield
  • 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.


  • 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

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