Broccoli Soup With Cheddar Potato Skins
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
47
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 450 degrees F
2
Pierce the potatoes all over with a fork
3
Microwave until cooked through, 8 to 10 minutes
4
Cook the bacon in a large pot or Dutch oven over medium heat, stirring, until crisp, about 8 minutes
5
Remove to a paper towel-lined plate using a slotted spoon
6
Add the onion to the pot with the drippings; cook, stirring occasionally, until softened, 5 minutes
7
Meanwhile, coat a baking sheet with cooking spray
8
Quarter the potatoes lengthwise and scoop out most of the flesh; set aside
9
Arrange the potatoes skin-side up on the prepared baking sheet; coat with cooking spray
10
Bake until golden, 15 minutes
11
Meanwhile, add the potato flesh, 6 cups water, 1 teaspoon salt and a few grinds of pepper to the pot with the onion and stir to combine
12
Bring to a boil
13
Add the broccoli and reduce the heat to maintain a simmer; cook until the broccoli is tender, about 8 minutes
14
Working in small batches, puree in a blender
15
Return to the pot and stir in the half-and-half; season with salt and pepper
16
Remove the potato skins from the oven; flip and top with the cheese
17
Continue baking until bubbling and golden
18
Top each serving of soup with the bacon and serve with the potato skins