Skinless Baked Potato Soup
Here's a baked potato soup recipe that's just as pretty as it is delicious. This skinless baked potato soup does not use potato skins, so the broth is a beautiful cream color. This easy potato soup recipe can be served with your choice of toppings.
Ingredients
- 2 large baking potatoes
- 3 tablespoons scallion, thinly sliced
- 1/3 cup margarine or butter
- 1/3 cup all-purpose flour
- 2 teaspoons fresh dill (or 1/4 teaspoon dried dill)
- 1/3 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups milk
- 3/4 cup shredded American or Cheddar cheese
- 3 tablespoons scallion (for garnish)
- 4 slices bacon, cooked crisp and crumbled (for garnish)
Instructions
- Preheat oven to 425 degrees F.
- Wash potatoes. Bake in oven for 40 minutes, or in the microwave for 7 minutes. Let cool.
- Cut potatoes in half and scoop out potato meat. Set aside. Discard skins.
- In a large saucepan cook scallions in butter until tender; stir in flour, dill, salt, and pepper. Add milk. Cook and stir until thick and bubbly. Cook and stir for 1 minute more.
- Add potato meat and 1/2 cup of shredded cheese. Stir until cheese has melted.
- Garnish with remaining shredded cheese, scallion and bacon.
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