Loaded Baked Potato Soup with Crispy-Fried Potato Skins

Loaded Baked Potato Soup with Crispy-Fried Potato Skins

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

Course: lunch,soup,main course,main dish,dinner

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