Loaded Baked Potato Soup with Crispy-Fried Potato Skins | Food Stuff
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Cooking tools:
- Blender
- Potato masher
- Dutch oven
- Peeler
- Whisk
- Wooden spoon
- Baking sheet
- Oven
- Stove
- Paper towel
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
- Mixing bowl
- Plate
Ingredients
- 8 slices of bacon, chopped
- 3 lbs. russet potatoes, scrubbed
- 1 onion, chopped fine
- 2 t. minced fresh thyme
- 2 T. flour
- 4 c. low-sodium chicken broth
- 1 c. half n half
- salt
- pepper
- 2 c. sharp cheddar cheese, plus more for serving
- 1 c. sour cream, plus more for serving
- thin-sliced scallion
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